The Georgian Feast - Culture and Food of the Republic of Georgia


By Darra Goldstein, Univ. of California Press, 1999 printing of the 1993 publication. Voted “Best Cookbook of the Year” at the 1994 IACP Julia Child Cookbook Awards.

Alexander Pushkin famously said: "Every Georgian dish is a poem." Bordered by Russia to the north, and Turkey, Armenia and Azerbaidzhan to the south, Georgia has been at the crossroads of culinary trade routes between Asia and Europe since the 7th century. Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia "is as beautiful as it is bountiful...and has created an enviable culinary tradition...Goldstein explores the rich and robust culture of Georgia and offers a several hundred tempting recipes."

One of my gotta-try favorites is the partially deboned Flattened Chicken (Tabaka) fried in a skillet with a weight on top, served with either a plum sauce (Tkemali) or garlic sauce (Niortskali). Another is a garlicky tomato soup with walnuts, with chopped parley and cilantro as a garnish (Bostneulis Kharacho).

Trade paperback edition, 227 pages with index. Color cover painting and b&w paintings throughout by the Georgian 19th century primitivist painter, Nico Pirosmani. Condition: Very nice copy; slightest corner shelf bumping: VG+.

Add to Cart:

  • 1 Units in Stock