Tasting Georgia: A Food and Wine Journey in the Caucasus with Over 70 Recipes

by Carla Capalbo

Overview

“The definitive cookbook on Europe’s great unsung cuisines... Carla Capalbo’s Tasting Georgia shows off the culinary gem of the Caucasus... [It] is without question the best book ever written in English about Georgian food and wine... Every dish is brought to life by colorful, intimate photography.” –Saveur

“This food-, culture-, and history-centric travelogue will make readers yearn to visit the independent democracy of Georgia. Capalbo, an American journalist based in Europe, knows her subject intimately. In addition to the brilliant photographs and 65-plus recipes, Capalbo introduces the warm hospitality and amazing wine regions of this country the size of Scotland.... Everything’s showcased against Capalbo’s realistic pictures of people and scenery, along with good historical bytes. Georgia peaches in a whole different light.” –Booklist, Starred Review

“The book is fantastic—beautiful, fascinating and also moving, important and written from the heart.” —Claudia Roden

“The latest of Carla Capalbo’s dozen-plus regional books that expansively cover the culture of food and wine production—chefs, farmers, winemakers, grape growers, recipes, in-depth historical detail, and high-quality photography ... An agricultural country of stunning beauty far removed from the bustle of tourism-weary Western Europe, Capalbo has done the great service of bringing the country’s treasures within reach of any visitor through the use of maps, listings of hundreds of places of interest, and suggested itineraries.”—Foreword Magazine

“With characteristic empathy and engagement, Carla has documented Georgia’s unique gastronomic traditions and the people who have fought so hard to preserve them.” –Carlo Petrini, Founder of Slow Food

“A book that shows the world perhaps one of the last undiscovered great food cultures of Europe.” –Rene Redzepi, noma

"The best book ever written in English about Georgian food and wine" —Saveur

Winner Guild of Food Writers Food and Travel Award 2018
Winner Best Food Book of 2017 Gourmand Cookbook Awards
Shortlisted for the Art of Eating Book Award
Shortlisted for the IACP Culinary Travel Book Award
The Atlantic 9 Best Cookbooks of 2017
NPR Best Cookbooks 2017

Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterranean's, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country. Georgia is also one of the world's oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground. Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country.

The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the world's gastronomic map.

Product Details

ISBN-13:	9781623719555
Publisher:	Interlink Publishing Group, Incorporated
Publication date:	05/04/2020
Edition description:	2nd Edition
Pages:	464
Sales rank:	234,552
Product dimensions:	7.50(w) x 9.75(h) x 1.00(d)

About the Author

Carla Capalbo has written 14 books on food and wine. Her last book Collio: Fine Wines and Foods from Italy’s North-East won the prestigious André Simon Award for best wine book.

Table of Contents

Acknowledgements 15

Preface 17

Georgia: A Short History 20

An Introduction to Georgian Wine 23

How to make wine in qvevri 23

The history of wine in Georgia 25

The Tamada's Tale 29

An Introduction to Georgian Food 30

About the supra 30

Religion, Song and Dance and the Georgian Feast by John H. Wurdeman 34

The Elements of Georgian Cuisine: Ingredients 36

How to Cook Georgian Food 46

About the recipes 46

How the Georgians Cook 48

Khachapuri and Filled Breads 49

The Master Recipes 51

Khinkali 54

The Master Recipe 55

1 Tbilisi 58

Tbilisi: a brief history 62

Where to Eat, Drink, Shop and Stay 63

Three women chefs 72

Mulberry and goat cheese salad 74

Stuffed tomatoes 76

Beef and chickpea stew 78

Stuffed vine leaves 80

Chicken with pomegranate juice 82

Pumpkin with walnuts 84

Mussels chakapuli 86

2 The Centre: Mtskheta and the Kartlis 88

Mtskheta 91

Jighaura 95

Saguramo 95

Chardakhi 96

Mukhrani 106

Gori 107

Patara Ateni 107

Didi Ateni 108

Ateni Sioni 109

Uplistsikhe 109

Garikula 112

Kiketi 113

Tamarisi 116

Marneuli 116

Shavnabada 116

Bolnisip 119

Dmanisi 119

Walnut paste 100

Aubergine/eggplant rolls 102

Aubergine/eggplant family style 104

3 East to Kakheti 120

Kakheti and its wines 123

Kakheti food and history 125

Tusheti 126

Zemo Alvani 129

Alaverdi 133

Laliskuri 136

Artana 142

Ikalto 145

Vardisubani 145

Shuamta 147

Telavi 151

Shalauri 152

Kisiskhevi 154

Gremi 155

Sabue 155

Nekresi 157

Lagodekhi 157

Bakurtsikhe 158

Sighnaghi 159

Bodbe 179

Mirzaani 179

Khornabuji 180

Bodbiskhevi 180

Kvemo Magharo 181

Manavi 184

Davit-Gareja 193

Tushetian pancakes 138

Tushetian potato and cheese khinkali 140

Lamb chakapuli 148

Aubergine / eggplant ajapsandali 170

Herbed oyster mushrooms 172

Wilted purslane salad 174

Stewed sour cherries 176

Tarragon and egg pie 186

Green beans with eggs 188

Chilled yogurt soup 190

4 South-West to Samtskhe-Javakheti 194

Phoka 197

Vardzia 200

Chachkari 206

Khizabavra Valley 208

Khertvisi 211

Nijgori 212

Khizabavra 226

Saro 228

Akhaltsikhe 228

Borjomi 231

Akhaldaba 231

Bakuriani 231

Beef and tomato stew 202

Grilled meatballs 204

Meskhetian khachapuri 218

Small potato, khinkali dumplings 220

Noodle and yogurt soup 222

Stewed fruits and onions 224

5 West to Imereti 232

Food and Wine 235

Maqatubani 239

Kldeeti 248

Zestaponi 249

Kvaliti 249

Terjola 258

Nakhshirghele 262

Dimi 272

Baghdad 272

Kutaisi 273

Natural and Archælogical sites in Imereti 275

Kumistavi 275

Sataplia 275

Tskaltubo 275

Zeda Gordi 275

Okatse 275

Chiatura 275

Sormoni 276

Gelati 276

Vani 276

Persati 276

Duck with blackberry sauce 244

Leeks with walnut paste 246

Leafy greens with walnut paste 256

Green beans with walnut paste 256

Lobio: beans with walnuts and spices 266

Tkemali: sour plum sauce 268

Beets with sour plum sauce 268

Bazhe: spiced walnut paste 270

Beets with spiced walnut paste 270

6 The Black Sea Coast: Guria and Adjara 278

About Guria 282

Ozurgeti 283

Bakhmaro 283

Ureki 283

Shekvetili 283

Kolkheti 283

Sakvavistke 283

Dablatsikhe 285

Dvabzu 294

The Gurian house 295

About Adjara 298

Tsikhisdziri 298

Kobuleti 298

Batumi 310

Goderdzi 311

About the Black Sea 312

Eating in Batumi 313

Gonio-Apsaros 314

Sarpi 314

Kvashta 314

Acharistskali 315

Gurian Christmas khachapuri 288

'Backcombed' aubergines / eggplant 290

Hazelnut paste 292

Chirbuli: eggs with onions and tomatoes 300

Kharcho: chicken and walnut stew 302

Achma: baked layered pasta 304

Fish baked with walnuts 308

Adjarian khachapuri 316

7 West to Samegrelo 318

Megrelian food 322

The Megrelian house 322

To see in Samegrelo 324

Mukhuri 324

Martvili 324

Didi Chkoni 325

Salkhino 325

Tsachkhuri 327

Targameuli 328

Nosiri 340

Senaki 340

Poti 340

Anaklia 340

Zugdidi 341

Spicy green and red pepper ajika 334

Megrelian khachapuri 336

Cold chicken satsivi with spiced walnut sauce 338

Spicy ribs 344

Tchvishtari: cheesy cornbread 346

Elarji: cornmeal with cheese 348

Chicken with bazhe nut sauce 350

8 North-West to Svaneti 352

On Svanetian food 355

Svaneti: a short history 356

Becho Valley 360

Ushkhvanari 360

Ushba 370

Mestia 371

Ski slopes and glaciers 372

Hatsvali 372

Tetnuldi 372

Ushguli 373

Chvibiani 374

Kubdari: spiced meat bread 364

Cooked and rate salad 366

Braised meatballs 368

Mushrooms and red peppers 376

9 West and North to Racha-Lechkhumi 378

Khvanchkara 382

Grape varieties of the region 382

Ambrolauri 382,386

Nikortsminda 384

Patara Chorjo 387

Dzirageuli 394

Oni 400

Cooked ajika 392

Beet-green bread 396

Beans stewed with herbs 398

Lobiani: bean-filled bread 402

Grilled chicken with garlic sauce 404

10 North to Kazbegi and Upper Mtskheta Mtianeti 406

Food 410

Tsitelsopeli 410

Ananuri 410

Khevsureti 411

Shatili 411

Mutso 411

Gudauri 414

Stepantsminda 414

Kazbegi 414

Gergeti 420

Arsha 421

Meat-filled khinkali dumplings 416

Cheese and potato bread 418

Bibliography and Travel Information 423

Recipe Index and Meal Planner 426

Index 429

Editorial Reviews

"With characteristic empathy and engagement, Carla has documented Georgia's unique gastronomic traditions and the people who have fought so hard to preserve them."

Carlo Petrini

Ancient, enigmatic Georgia, enviably positioned between the Caucasus Mountains and the Black Sea, lays claim to one of history's greatest civilizing feats: the first domestication of wild grapes more than five thousand years ago. This means that Georgian grape growers developed the genetic ancestors of all the noble winemaking vinifera (Chardonnay, Cabernet Sauvignon, Pinot Noir, etc.) now grown the world over. Forevermore, every Champagne toast should begin and end with Georgia on your mind. The latest of Carla Capalbo's dozen-plus regional books that expansively cover the culture of food and wine production- chefs, farmers, winemakers, grape growers, recipes, in-depth historical detail, and high-quality photography- Tasting Georgia divvies up the country into ten regions (ten chapters), from capital city Tbilisi in the southeast to Guria and Adjara on the northern Black Sea coast. And while the style of cooking and local dishes are distinct as you move about, and interesting details about the country's lengthy, complicated history keep the pages turning, it's the photos and descriptions of individual winemaking operations still utilizing thousand-year-old methods that capture the imagination. An agricultural country of stunning beauty far removed from the bustle of tourism-weary Western Europe, Capalbo has done the great service of bringing the country's treasures within reach of any visitor through the use of maps, listings of hundreds of places of interest, and suggested itineraries.

Foreword Magazine

The book is fantastic- beautiful, fascinating and also moving, important and written from the heart.

Claudia Roden

This food-, culture-, and history-centric travelogue will make readers yearn to visit the independent democracy of Georgia. Capalbo, an American journalist based in Europe, knows her subject intimately. In addition to the brilliant photographs and 65-plus recipes, Capalbo introduces the warm hospitality and amazing wine regions of this country the size of Scotland.... Everything's showcased against Capalbo's realistic pictures of people and scenery, along with good historical bytes. Georgia peaches in a whole different light.

Starred review Booklist

A book that shows the world perhaps one of the last undiscovered great food cultures of Europe.

noma Rene Redzepi

Georgian cuisine is known for its use of pungent herbs, vegetable-forward dishes, and artisan-made comfort food … In Tasting Georgia, award-winning food writer and photographer Carla Capalbo highlights why the country is such an intriguing gastronomic destination. Proving international cookbooks are multidimensional: This vegetarian-friendly assortment includes more than 70 recipes and covers Georgian history, authentic cooking techniques, and practical travel insights.

Men’s Journal

"At first glance, you might mistake this doorstop of a book for a cookbook. It's true that it is filled with recipes on Georgian dishes, a cuisine that the world is finally and slowly discovering and loving. But Capalbo's book is so much more. It's a history. It's a travel guide. The work that went into this book is seriously impressive. Spend a few hours with it and you'll get up feeling like you really learned something about this wonderful country in the Caucus Mountains. And you'll point yourself to the nearest Georgian restaurant."

The definitive cookbook on Europe's great unsung cuisines... Carla Capalbo's Tasting Georgia shows off the culinary gem of the Caucasus... Tasting Georgia is without question the best book ever written in English about Georgian food and wine. Equal parts cookbook, photo journal, and travel guide, it is an invitation into country kitchens where meat-stuffed flatbreads bake, cilantro-scented stews bubble, and river trout sizzle. Georgia's greatest culinary hits are all accounted for in Capalbo's book, from the Instagram-famous cheese canoe called ajaruli khachapuri to the fist-sized soup dumplings called khinkali. But what sets Tasting Georgia apart is its laser focus on hyper-specific town-by-town cuisines and the people behind them... Every dish is brought to life by colorful, intimate photography.

This food-, culture-, and history-centric travelogue will make readers yearn to visit the independent democracy of Georgia. Capalbo, an American journalist based in Europe, knows her subject intimately. In addition to the brilliant photographs and 65-plus recipes, Capalbo introduces the warm hospitality and amazing wine regions of this country the size of Scotland.... Everything's showcased against Capalbo's realistic pictures of people and scenery, along with good historical bytes. Georgia peaches in a whole different light.?

“Georgian cuisine is known for its use of pungent herbs, vegetable-forward dishes, and artisan-made comfort food ... In Tasting Georgia, award-winning food writer and photographer Carla Capalbo highlights why the country is such an intriguing gastronomic destination. Proving international cookbooks are multidimensional: This vegetarian-friendly assortment includes more than 70 recipes and covers Georgian history, authentic cooking techniques, and practical travel insights.”

The book is fantastic- beautiful, fascinating and also moving, important and written from the heart.

Ancient, enigmatic Georgia, enviably positioned between the Caucasus Mountains and the Black Sea, lays claim to one of history's greatest civilizing feats: the first domestication of wild grapes more than five thousand years ago. This means that Georgian grape growers developed the genetic ancestors of all the noble winemaking vinifera (Chardonnay, Cabernet Sauvignon, Pinot Noir, etc.) now grown the world over. Forevermore, every Champagne toast should begin and end with Georgia on your mind. The latest of Carla Capalbo's dozen-plus regional books that expansively cover the culture of food and wine production- chefs, farmers, winemakers, grape growers, recipes, in-depth historical detail, and high-quality photography- Tasting Georgia divvies up the country into ten regions (ten chapters), from capital city Tbilisi in the southeast to Guria and Adjara on the northern Black Sea coast. And while the style of cooking and local dishes are distinct as you move about, and interesting details about the country's lengthy, complicated history keep the pages turning, it's the photos and descriptions of individual winemaking operations still utilizing thousand-year-old methods that capture the imagination. An agricultural country of stunning beauty far removed from the bustle of tourism-weary Western Europe, Capalbo has done the great service of bringing the country's treasures within reach of any visitor through the use of maps, listings of hundreds of places of interest, and suggested itineraries.

From the Publisher

The definitive cookbook on Europe's great unsung cuisines... Carla Capalbo's Tasting Georgia shows off the culinary gem of the Caucasus... Tasting Georgia is without question the best book ever written in English about Georgian food and wine. Equal parts cookbook, photo journal, and travel guide, it is an invitation into country kitchens where meat-stuffed flatbreads bake, cilantro-scented stews bubble, and river trout sizzle. Georgia's greatest culinary hits are all accounted for in Capalbo's book, from the Instagram-famous cheese canoe called ajaruli khachapuri to the fist-sized soup dumplings called khinkali. But what sets Tasting Georgia apart is its laser focus on hyper-specific town-by-town cuisines and the people behind them... Every dish is brought to life by colorful, intimate photography.

Saveur

Georgian cuisine is known for its use of pungent herbs, vegetable-forward dishes, and artisan-made comfort food … In Tasting Georgia, award-winning food writer and photographer Carla Capalbo highlights why the country is such an intriguing gastronomic destination. Proving international cookbooks are multidimensional: This vegetarian-friendly assortment includes more than 70 recipes and covers Georgian history, authentic cooking techniques, and practical travel insights.

Men’s Journal

"At first glance, you might mistake this doorstop of a book for a cookbook. It's true that it is filled with recipes on Georgian dishes, a cuisine that the world is finally and slowly discovering and loving. But Capalbo's book is so much more. It's a history. It's a travel guide. The work that went into this book is seriously impressive. Spend a few hours with it and you'll get up feeling like you really learned something about this wonderful country in the Caucus Mountains. And you'll point yourself to the nearest Georgian restaurant.

Best Travel Books of the Last Decade Newsweek