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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 was 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. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.
The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.
- Sales Rank: #902346 in Books
- Published on: 1993-04
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x 6.50" w x .75" l,
- Binding: Hardcover
- 229 pages
From Library Journal
Goldstein is the author of the well-respected A Taste of Russia (published as A La Russe , LJ 8/83; HarperPerennial: HarperCollins, 1991) and a Russian professor at Williams College. Here she focuses on an area known for its warm hospitality and diverse regional cuisine. Beginning with a brief history of the Georgian republic and an exploration of its cultural and culinary traditions, she then presents 100 or so recipes. Goldstein's scholarly credentials are evident in her informed commentary. Juliane Margvelashvili's earlier The Classic Cuisine of Soviet Georgia ( LJ 8/91) has a lighter, somewhat more engaging tone, and, not surprisingly, many of the recipes in the two books are similar. Nevertheless, good books on Russian food remain few and far between, and Goldstein's is a good addition to the literature.Sciences
Copyright 1993 Reed Business Information, Inc.
From the Inside Flap
"Every Georgian dish is a poem."—Alexander Pushkin
"If you've got Georgia on your mind, then The Georgian Feast is required reading. This superbly written book is part ethnography, part geography, and part cookbook. Ms. Goldstein describes the rugged topography and turbulent history of this region that was once a crossroad of trade between Asia and Europe. These cultural influences, along with a healthy variety of food-producing environments, have led to a rich native cuisine."—Anthony Dias Blue
From the Back Cover
"Every Georgian dish is a poem." (Alexander Pushkin)
Most helpful customer reviews
1 of 1 people found the following review helpful.
A beautiful Culinary Cultural Portrait
By David Matthews
This is a wonderfully interesting cookbook. It's recipes are understandable and not too adapted. I do so hate when an ethnic cookbook turns everything into Midwest supermarket standards. In this book, Darra Goldstein explains the herbs, spices and products that Georgian's cook with in excellent detail. She also provides a historical, cultural surround that immerses the reader pleasantly into another world, an ancient place that I am able to at least partially visit while reading this book. It is an inspiration to cook somewhat differently, to break with years of routine.
My own inspiration to cook Georgian recipes came when a new restaurant opened nearby in central Pa. Ethnic food is rare here. An Armenian owner hired an excellent Uzbec chef who brewed up some delectable Georgian Kharcho. It was love at first taste. The ground spices including dried ground marigold petals, a poor man's saffron in other cuisines, and the mixed chopped herbs at the end, cilantro, parsley and dill, created a delightful complexity of flavor that was new to me. Within days I ordered this b
3 of 3 people found the following review helpful.
Fascinating read
By Joseph
Georgian cuisine has enthralled me ever since coming across a few recipes in "Please to the Table: the Russian Cookbook" by Anya Von Bremzen and John Welchman. This cookbook only helped deepen it, but more importantly it provides a fascinating portrayal of Georgian history and culture that only deepens one's appreciation for it. As a cookbook itself, by modern standards, it might disappoint: it's paperback, black and white, and thus lacks the food porn-type photos. But it ranks among my favorite cookbooks, precisely because it's not so much a book about how to cook Georgian food, but how to understand it as much as is possible for an American reader. Highly recommended!
1 of 1 people found the following review helpful.
A feast in itself!! Treasure of a book
By Indygirl
Our family fell in love with Georgia when we visited back in 2013. I bought this book before our trip and loved learning not only about the food, but also about this wonderful country! The recipes are easy to follow and prepare! It is really one of my favorite cookbooks around. I have tried so many of the recipes. Favorites include Khachapuri (who doesn't like this divine cheese bread!), Khinkali (dumplings) and Chkmeruli (Garlic Fried Chicken).
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