The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia

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University of California Press, 1999 - Cooking - 229 pages
3 Reviews
"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 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.
  

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LibraryThing Review

User Review  - thornton37814 - LibraryThing

Part culinary history and part cookbook, this volume highlights the cuisine of the former Soviet Republic of Georgia. The narrative sections were a bit dry, but they did give you a sense of the ... Read full review

Review: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia

User Review  - Aimee - Goodreads

Although Darra Goldstein is a gifted author and big fan of Georgia and its cuisine, I found the recipes in this book more difficult to follow than those in Taste of Russia. She has a great article at ... Read full review

Contents

7
5
POULTRY
12
PART II
59
FISH
97
CHEESE EGG AND YOGURT DISHES
125
BREADS AND GRAINS
137
PICKLES AND PRESERVES
179
SWEETS
190
MENUS
207
SELECTED BIBLIOGRAPHY
214
Copyright

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About the author (1999)

Darra Goldstein is Willcox and Harriet Adsit Professor of Russian at Williams College and founding editor of Gastronomica: The Journal of Food and Culture. She has consulted for the Council of Europe as part of an international group exploring ways in which food can be used to promote tolerance and diversity and is the author of a number of books, including A Taste of Russia and The Winter Vegetarian.

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