Kaukasis The Cookbook: The culinary journey through Georgia, Azerbaijan & beyond Hardcover – 10 Aug 2017
|New from||Used from|
- Choose from over 13,000 locations across the UK
- Prime members get unlimited deliveries at no additional cost
- Find your preferred location and add it to your address book
- Dispatch to this address when you check out
Frequently bought together
Customers who viewed this item also viewed
Enter your mobile number or email address 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.
To get the free app, enter your mobile phone number.
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
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.
Customers who bought this item also bought
103 customer reviews
Review this product
Read reviews that mention
There was a problem filtering reviews right now. Please try again later.
Let me help you with this book, at least. It is the genuine article. It would be easy to lump the cookery of the Caucasus with the Turkish or Iranian, but the way flavours are combined and the dominant spices used are different. The spice that really signals Caucasian food is blue fenugreek. This is not easy to find in the UK. A supplier is listed and it is the only source I could find. None of my usual spice shops or sites could provide it. How is it different from ordinary fenugreek? It is milder and there are slight traces of pepper and aniseed. I have been experimenting and I found that a mixture 5:1 fenugreek:fennel with a pinch of white pepper gave an acceptable approximation.
Some other ingredients are not easy to find in our mechanised and automated super markets eg chicken hearts and gizzards. I substituted chicken liver and wings, both of which are easy to get. It isn’t the same but you do get an indication of the flavour and textures. It is worthwhile trying to source authentic ingredients, but you have to set aside time and effort and it becomes a project. This book deserves to be used regularly so if you can’t source an ingredient, play around with alternatives. It will be a lot of fun and you will discover wonderful new dishes.
This is also a fascinating book to read with lots of stories and background information, and, it goes without saying, the photographs are beautiful.
More obscure ingredients are carefully described, substitutes suggested, and places to buy the real thing listed in the back. My blue fenugreek and adjika salt have already arrived.
Everything I've made so far has been gorgeous! I have Mamushka (the author's previous book) too - and love them both. Strongly recommended.
I buy ridiculous numbers of cookery books but this is one of the best this year; I confidently expect it to win a heap of awards. Any book that can get me eating beetroot (and enjoying it) after a lifetime of loathing must be worth any number of gongs. Buy it, put it on your Christmas list, but do please read it. It's a cracker.
The recipes are beautiful, well written and incorporated into a beautiful overarching story about the region and its people. The recipes are definitely a little more complicated in this book because some of the ingredients that I have never even heard of but Olia provides basic recipes on how to make your own version or where to buy it online. So far, I’ve only ventured as far as making the mint adjika, which, guys, smells divine and like nothing else I’ve tried before. Scrumptious!
If in doubt, do take the leap and buy this book. It takes you so far away but makes you feel you're at home.