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Kaukasis The Cookbook: The culinary journey through Georgia, Azerbaijan & beyond Hardcover – 10 Aug 2017

4.7 out of 5 stars 73 customer reviews

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Frequently bought together

  • Kaukasis The Cookbook: The culinary journey through Georgia, Azerbaijan & beyond
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  • Mamushka: Recipes from Ukraine & beyond
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  • Supra - A feast of Georgian cooking
Total price: £32.87
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Product details

  • Hardcover: 240 pages
  • Publisher: Mitchell Beazley; 01 edition (10 Aug. 2017)
  • Language: English
  • ISBN-10: 1784721646
  • ISBN-13: 978-1784721640
  • Product Dimensions: 24.7 x 2.7 x 19.6 cm
  • Average Customer Review: 4.7 out of 5 stars 73 customer reviews
  • Amazon Bestsellers Rank: 1,908 in Books (See Top 100 in Books)
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Product description

Book Description

Over 100 delicious recipes from the Wild East.

From the Inside Flap

From the winner of the Observer's Rising Star Award and Fortnum & Mason Debut Food Book Award 2016 comes a celebration of the food and flavours of the Caucasus - bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey. Olia Hercules introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region such as Plum fruit leather, Chestnut plov with pumpkin crust, Quince stuffed with lamb & carmalised shallots, Vine leaf dolma, Village breakfast, Khachapouri, Armenian "cognac" profiteroles and Red basil sherbet.

Praise for Kaukasis:

"A sensitive, personal journey expressed through the beauty of food - just wonderful" - Jamie Oliver

"Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen - there's not a recipe of hers I don't want to cook immediately" - Nigella Lawson

"This is an incredible book - as I began to leaf through I started to smile, and I didn't stop" - Diana Henry

Biographical Notes

Olia Hercules was born in Ukraine and lived in Cyprus for 5 years before moving to London to study a BA in Italian language, followed by an MA in Russian and English. A number of jobs followed before her interest in food as an amateur reached its apogee and she decided to retrain as a chef at Leith's School of Food and Wine. She kicked off her culinary career working at London's Union Market before landing her dream job as a chef-de partie for Ottolenghi's. Olia's focus nowadays is mostly on her son, her writing, her food styling and the occasional foray into film and television.

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