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Product Description
Product Description
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.
About the Author
Darra Goldstein is the author of a number of books, including A Taste of Russia: A Cookbook of Russian Hospitality (1983) and The Vegetarian Hearth: Recipes and Reflections for the Cold Season (1996). She is Professor of Russian at Williams College, and is now writing a cultural history of Russian food.
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Customer Reviews
Most Helpful Customer Reviews
5 of 5 people found the following review helpful
Format:Paperback
Being a (a) Georgian (b) enthusiastic cook and (c) collector of culinary books I most certainly recommend this book to anyone who has any interest in Georgian cuisine.
Only complaint (not bog enough to deduct a whole star) is glossary at the end. Could be a bit more extensive and needs more through checking.
However, there is no better book in English on the subject.
Just ordered my third and fourth copies. First two migrated from my library, third one will make a gift. Fourth one is mine.
Only complaint (not bog enough to deduct a whole star) is glossary at the end. Could be a bit more extensive and needs more through checking.
However, there is no better book in English on the subject.
Just ordered my third and fourth copies. First two migrated from my library, third one will make a gift. Fourth one is mine.
1 of 1 people found the following review helpful
Format:Paperback
I got this book partly because I enjoyed the chapter on Georgian food in Nigella Lawson's feast, and partly because a friend who visited Georgia really, really liked the food.
The book is really enjoyable to read through. It explains about the history of Georgia and where it's food traditions come from, as well as the author's experience of travelling in Georgia, before getting into the recipes. These first sections might be overly long for people who just want the recipes, but I enjoyed them.
The recipes themselves are generally really accessible and easy to follow, and are really tasty as well. Ingredients that you can only really get in Georgia have been sensibly substituted for things you can easily get hold of in the West - although a small criticism is that the book caters to a US audience and some of the words and ingredients used aren't as immediately recognisable in the UK as they are across the pond.
However, the recipes are generally excellent, and quite a bit different to food here while still remaining appealling - from a book of a completely unfamiliar ethnic cuisine, the only one I wouldn't want to try is the tripe soup!
Although a fair bit of the book focuses on meat, there's also an emphasis on the importance of vegetables in Georgian cuisine and it'd be a good book to get if you regularly have to cook for a veggie.
The only thing I'd really change about this book is the lack of photos - as Georgian cuisine is generally unfamiliar to most of us, an idea of what the food is meant to look like would be much appreciated. However, don't let this put you off as the recipes are easy enough to follow.
The book is really enjoyable to read through. It explains about the history of Georgia and where it's food traditions come from, as well as the author's experience of travelling in Georgia, before getting into the recipes. These first sections might be overly long for people who just want the recipes, but I enjoyed them.
The recipes themselves are generally really accessible and easy to follow, and are really tasty as well. Ingredients that you can only really get in Georgia have been sensibly substituted for things you can easily get hold of in the West - although a small criticism is that the book caters to a US audience and some of the words and ingredients used aren't as immediately recognisable in the UK as they are across the pond.
However, the recipes are generally excellent, and quite a bit different to food here while still remaining appealling - from a book of a completely unfamiliar ethnic cuisine, the only one I wouldn't want to try is the tripe soup!
Although a fair bit of the book focuses on meat, there's also an emphasis on the importance of vegetables in Georgian cuisine and it'd be a good book to get if you regularly have to cook for a veggie.
The only thing I'd really change about this book is the lack of photos - as Georgian cuisine is generally unfamiliar to most of us, an idea of what the food is meant to look like would be much appreciated. However, don't let this put you off as the recipes are easy enough to follow.
5 of 6 people found the following review helpful
Format:Paperback
This is a fascinating look at an unusual cuisine. The author is a good writer as well as a cook, and she relates her experiences in Georgia so well I could picture myself there. I re-read this one now and then because it is so fascinating.
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Most Recent Customer Reviews
A pleasant cook book, shame about the imperial measurments
The only other Georgian cookbooks written in english I have been able to find seem to have come from Soviet publishers and are very difficult to use. Read more
Published 12 months ago by Michael Gray
Georgian Delights
The Georgian Feast, which I recently purchased, is exactly what I was looking for. It gives a clear account of the celebrated culinary culture of this part of the former Soviet... Read more
Published on 17 May 2010 by JMRoberts
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