The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia Hardcover – 1 Apr 1993
Customers Who Bought This Item Also Bought
Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.
To get the free app, enter your mobile phone number.
From the Inside Flap
"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, host of "Blue Lifestyle"
"Nobody writes better about discovering culture in a kitchen than Darra Goldstein, and few are as adventurous or knowledgeable as she in searching out kitchens to explore. What a treat it is to revisit the people and places of a country Darra first revealed to us two decades ago, when our food-culture maps, as well as our geographic ones, were smaller. To join her in celebrating the feasts of Georgia is a very good way to celebrate the art and nature of the human heart, mind and spirit."Betty Fussell, author of "Masters of American Cookery"
One part long-simmering history, two parts recipes, The Georgian Feast is an ode to walnuts, pomegranates, yogurt, and fresh herbs, from everyday cheese kneaded with mint to feast-day whole suckling pig."Phyllis Richman, former "Washington Post" restaurant critic" --This text refers to the Paperback edition.
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. --This text refers to an out of print or unavailable edition of this title.
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
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.
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 itself is excellent. I had also bought "The Classic Cuisine of Soviet Georgia" and this newer book is just as good. Like its predecessor, it is comprehensive in it's coverage of dishes i.e. all the recipes you expect to see are there, as well as many others. There is also plenty of deep, scholarly research and background information on Georgia, it's people and traditions.
It well deserves its Julia Child book of the year award. Highly recommended for those wishing to try delicious Georgian food.
Most Recent Customer Reviews
One of 2 books on Georgian cuisine we have found its good and worth buyingPublished 14 months ago by robert edwards
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 morePublished on 10 May 2011 by Michael Gray