Corked & Forked: Four Seasons of Eats & Drinks

Former chef and food writer Wallace%E2%80%99s thoughtful collection of seasonal menus for dinner parties gives cooks of all skill levels and tastes numerous ideas for their next get-together. Wallace does his best to simplify dishes without sacrificing flavor, with a Turducken that is markedly easier than the labor-intensive classic, and a nine-ingredient Three Pigs and a Duck Soup that gets a major flavor boost from four cups of duck stock. However, these dishes call for some advance planning. For example, his Brined and Thymed pork shoulder is soaked for five to eight days before hitting the grill. They%E2%80%99ll also call for some belt loosening: Roasted Butternut Squash with Sage and Parmesan calls for two sticks of butter, his burger incorporates a half cup of bacon grease into the patty mixture, and the %E2%80%9CEvil Frosting%E2%80%9D for his %E2%80%9CInnocent Cupcakes%E2%80%9D is composed of three-quarters of a cup of lard and eight ounces of Marshmallow Fluff. Though some of his recommendations for wine get painfully specific, tipplers will appreciate Wallace%E2%80%99s beer, wine, and cocktail pairings, which result in well-rounded meals sure to please palates and garner rave reviews. (Sept.)