"Every Georgian dish is a poem."—Alexander Pushkin According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by heaven's table scraps became Georgia. Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. Winner of the IACP Julia Child Award for Cookbook of the Year, The Georgian Feast introduced a generation of cooks to the rich and robust cuisine and culture of Georgia. This revised and expanded anniversary edition features new photography, recipes, and an essay from celebrated wine writer Alice Feiring.
|Publisher:||University of California Press|
|Edition description:||Revised, 25th Anniversary Edition|
|Product dimensions:||6.80(w) x 9.40(h) x 0.80(d)|
About the Author
Darra Goldstein is the founding editor of Gastronomica: The Journal of Food and Culture and the author of five award-winning cookbooks, including A Taste of Russia and Fire + Ice: Classic Nordic Cooking. She is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College.
Table of Contents
Preface to the 25th Anniversary Edition A Note on Transliteration PART I. AN ABUNDANT LAND 1. A Taste of History 2. A Cultural Excursion 3. The Georgian Feast 4. The Flavors of Georgia 5. The Spirit of Georgian Wine, by Alice Feiring PART II. RECIPES A Note on the Recipes Appetizers Soups Meat Poultry Fish Sauces Cheese, Egg, and Yogurt Dishes Breads and Grains Vegetables Pickles and Preserves Sweets Menus A Glossary of Georgian Culinary Terms Selected Bibliography Sources Acknowledgments