Winner of the Prestigious Andre Simon Award explores Georgias culinary traditions. Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterraneans, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country. Georgia is also one of the worlds oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground. Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country. The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the worlds gastronomic map.
A Food and Wine Journey in the Caucasus with Over 80 Recipes
Author: Carla Capalbo
Publisher: Interlink Books
Bordered by Russia, Turkey, Azerbaijan and Armenia, and situated at a crossroads on an ancient East-West trading route, Georgia’s rich and diverse history is nowhere more evident than through its cuisine and legendary hospitality. Central and unique to the culinary tradition of Georgia is the 'supra', a coming together of family and friends to share heart-warming toasts, great conversation, free-flowing drink and, most importantly, dish upon dish of mouth-watering food. In this, her first book, Tiko Tuskadze, chef-owner of London’s celebrated Little Georgia restaurant, opens her kitchen to share her love for the food of her home country and the recipes and stories that have been passed down through her family for generations. The book opens with an introduction to the delicious, yet little-known, food of Georgia and an exploration and explanation of the traditions and cultural significance of the supra. Tiko shares over 100 of the dishes that come together to make Georgian cuisine a true celebration of its country's unique climate, history and culture. Recipes follow the authentic procession of dishes, starting with pâtés and sauces then salads, which are traditionally laid out on the table before guests arrive; moving on to sections on soups, bread and cheese, meat dishes, poultry dishes, fish dishes, vegetable dishes and ending with a few fruity treats. The recipes range from the iconic Khachapuri (cheese bread), Kebabi (lamb kebabs) and Khinkali (dumplings), to lesser-known classics, such as Ajapsandali (aubergine stew) and Ckmeruli (poussin in garlic and walnut sauce). With wonderful stories and beautiful illustrations throughout, this book is the ultimate resource for anyone interested in discovering this unique and varied cuisine with the dual values of family and celebration firmly at its heart.
A feast of Georgian cooking
Author: Tiko Tuskadze
Publisher: Pavilion Books
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
The Culinary Journey Through Georgia, Azerbaijan and Beyond
Author: Olia Hercules
Publisher: Mitchell Beazley
Recipient of the Geoffrey Roberts Award, this book delves head first into the 8,000 year-old wine traditions of the Republic of Georgia. A storied past, this mountainous country on the Black Sea is finally getting recognition for its unique and wonderful wines and grapes including Rkatsiteli, Saperavi, Chinuri, Krakhuna, Kisi, and over 400 more. Made in both the “international method” of barrel and tank aging as well as the ancient method of terracotta pots called “kvevri“, Georgia offers up a wine for everyone and delicious local dishes to accompany them. This is your complete guide to the wines, food, and people of this beautiful land.
Author: Miquel Hudin,Daria Kholodilina
"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.
The Vibrant Culture and Savory Food of the Republic of Georgia
Author: Darra Goldstein
Publisher: Univ of California Press
In 2011 when Alice Feiring first arrived in Georgia, she felt as if she'd emerged from the magic wardrobe into a world filled with mythical characters making exotic and delicious wine with the low-tech methods of centuries past. She was smitten, and she wasn't alone. This country on the Black Sea has an unusual effect on people; the most passionate rip off their clothes and drink wines out of horns while the cold-hearted well up with tears and make emotional toasts. Visiting winemakers fall under Georgia's spell and bring home qvevris (clay fermentation vessels) while rethinking their own techniques. But, as in any good fairy tale, Feiring sensed that danger rode shotgun with the magic. With acclaim and growing international interest come threats in the guise of new wine consultants aimed at making wines more commercial. So Feiring fought back in the only way she knew how: by celebrating Georgia and the men and women who make the wines she loves most, those made naturally with organic viticulture, minimal intervention, and no additives. From Tbilisi to Batumi, Feiring meets winemakers, bishops, farmers, artists, and silk spinners. She feasts, toasts, and collects recipes. She encounters the thriving qvevri craftspeople of the countryside, wild grape hunters, and even Stalin's last winemaker while plumbing the depths of this tiny country's love for its wines. For the Love of Wine is Feiring's emotional tale of a remarkable country and people who have survived religious wars and Soviet occupation yet managed always to keep hold of their precious wine traditions. Embedded in the narrative is the hope that Georgia has the temerity to confront its latest threat--modernization.
My Odyssey Through the World's Most Ancient Wine Culture
Author: Alice Feiring
Publisher: U of Nebraska Press
Category: Biography & Autobiography
Classic southern recipes keep Georgia on your mind.Georgians love to entertain. Imagine yourself sipping Southern Fresh Fruit Tea while nibbling on Vidalia Sweet Onion Appetizer with friends on the veranda. You?re probably planning the next get-together?how about Fried Greed Tomatoes with Remoulade for an appetizer, Honey Pecan Fried Chicken, Bacon-Wrapped Grilled Corn on the Cob, Sweet Onion Cornbread, and for dessert, Homemade Peach Ice Cream? Yum!You?ll find it hard to choose from nearly 400 delicious recipes selected from eighty-seven of Georgia?s leading cookbooks. Besides great recipes, there are fun facts, trivia, and photographs that will allow you to enjoy the special charm of the Peach State.The original Best of the Best from Georgia, published in 1989, was the ninth volume in the acclaimed BEST OF THE BEST STATE COOKBOOK SERIES. This all-new edition continues the mission of Preserving America?s Food Heritage. With more than 2 million copies sold, this series is known nationwide as the definitive source for state and regional cooking.
Selected Recipes from Georgia's Favorite Cookbooks
Author: Gwen McKee,Barbara Moseley
The Collio is a small, crescent-shaped strip of land 80 miles northeast of Venice that borders on Slovenia. Thanks to its unique soil structure and microclimate, the Collio produces some of Italy’s top wine-making grapes and a slew of award-winning wines, including Tocai Friulano, Malvasia Istriana, and its specialty, Pinot Grigio. Filled with hundreds of lush photos, this is an indispensable culinary guide to this little-known but fantastically rich region. More than 60 wineries are profiled as are more than 70 restaurants, specialty food shops, markets, and bed-and-breakfasts. Packed with insight, this guide is a perfect resource for wine-lovers, foodies, and travelers alike.
Fine Wines and Foods from Italy's North-East
Author: Carla Capalbo
Publisher: Pallas Athene Pub
This is the first comprehensive cultural and historical introduction to modern Georgia. It covers the country region by region, taking the form of a literary journey through the transition from Soviet Georgia to the modern independent nation state. Georgia's recorded history goes back nearly 3,000 years. The Georgians converted to Christianity in 330 and their Bagratuni monarchy endured for over 1,000 years. The Soviets ruled the region from 1921 but their vigorous repression did little to eradicate the strong Georgian sense of nationhood and under Gorbachev, Georgian independence became inevitable. Nasmyth's lively and topical survey charts the nation's remarkable cultural and historical journey to statehood. Having travelled extensively in the country over a period of five years, Peter Nasmyth is exceptionally qualified to write on Georgia. His authoritative, dynamic and perceptive book is based on hundreds of interviews with modern Georgians, from country priests to black marketeers. Georgia will be essential reading for anyone interested in this fascinating region as well as for students and researchers requiring an insight into life after the collapse of the old Soviet order in the richest and most dramatic of the former republics.
In the Mountains of Poetry
Author: Peter Nasmyth
“A myth-busting, history-reclaiming, science-centric, skeptical—and yet loving and respectful—tour of the history, the present, and even the future of wine production.” —Cat Warren, author of What the Dog Knows “This is quite a book and I hope it is read widely throughout the wine world and that it has a huge impact. The fact that current practices have put a halt to evolution for wine grapes, that was news to me. Tasting the Past shocked the hell out of me.” —Kermit Lynch, wine merchant and author of Adventures on the Wine Route Discover the hidden life of wine. After a chance encounter with an obscure Middle Eastern red, journalist Kevin Begos embarks on a ten-year journey to seek the origins of wine. What he unearths is a whole world of forgotten grapes, each with distinctive tastes and aromas, as well as the archaeologists, geneticists, chemists—even a paleobotanist—who are deciphering wine down to molecules of flavor. We meet a young scientist who sets out to decode the DNA of every single wine grape in the world; a researcher who seeks to discover the wines that Caesar and Cleopatra drank; and an academic who has spent decades analyzing wine remains to pinpoint ancient vineyards. Science illuminates wine in ways no critic can, and it has demolished some of the most sacred dogmas of the industry: for example, well-known French grapes aren’t especially noble. We travel with Begos along the original wine routes—starting in the Caucasus Mountains, where wine grapes were first domesticated eight thousand years ago; then down to Israel and across the Mediterranean to Greece, Italy, and France; and finally to America where vintners are just now beginning to make distinctive wines from a new generation of local grapes. Imagine the wine grape version of heirloom vegetables or craft beer, or better yet, taste it: Begos offers readers drinking suggestions that go far beyond the endless bottles of Chardonnay and Merlot found in most stores and restaurants. In this viticultural detective story wine geeks and history lovers alike will discover new tastes and flavors to savor.
The Science of Flavor and the Search for the Origins of Wine
Author: Kevin Begos
Publisher: Algonquin Books
In 1977, the members of the Newnan Junior Service League decided to put together a collection of triple-tested recipes and cooking tips to support their various philanthropies. Twenty-two years and an astounding 260,000 copies later, A Taste of Georgia has become an award-winning classic, full of tried-and-true southern recipes and unique gourmet dishes. A Taste of Georgia has been awarded membership in the Southern Living Hall of Fame and the McIlhenny Tabasco Community Cookbook Awards Hall of Fame. Since 1977, sales of A Taste of Georgia and its 1994 companion volume, Another Serving, have raised approximately one million dollars in support of Newnan Junior Service League projects. These include college tuition scholarships for local students, cultural programs for the community, a local shelter for battered women and children, Habitat for Humanity, and the Newnan chapter of the Boys and Girls Clubs, Inc. We appreciate your support of Georgia's "best loved" cookbooks and hope this edition will quickly become your favorite cooking guide. So look inside and savor A Taste of Georgia! Book jacket.
Author: Newnan Junior Service League Inc
A rookie reporter, searching for his first big story, re-opens a murder case that once saw crowds of protestors surround Tbilisi's central police station... A piece of romantic graffiti chalked outside a new apartment block sends its residents into a social media frenzy, trying to identify the two lovers implicated by it.... A war-orphaned teenager looks after his dying sister in an abandoned railway carriage on the edge of town, hoping that someday soon the state will take care of them... In the 26 years since Georgia declared independence from the Soviet Union, the country and its capital, Tbilisi, have endured unimaginable hardships: one coup d'état, two wars with Russia, the cancer of organised crime, and prolonged periods of brutalising, economic depression. Now, as the city begins to flourish again – drawing hordes of tourists with its eclectic architecture and famous, welcoming spirit – it's difficult to reconcile the recent past with this glamorous and exotic present. With wit, warmth, heartbreaking realism, and a distinctly Georgian sense of neighbourliness, these ten stories do just that. 'Acts as an introduction to a literature quite neglected by the Anglophone world... the language consistently has the direct, clean and unadorned quality of great fiction.' – Luke Kennard. ‘A soaring, searing collection – important new stories that are sure to live long in the memory.’ – Eley Williams, author of Attrib. Published with the support of the Georgian National Book Center and the Ministry of Culture and Monument Protection of Georgia.
A City in Short Fiction
Author: Gela Chkvanava,Dato Kardava,Ina Archuashvili,Erekle Deisadze,Shota Iatashvili,Lado Kilasonia,Zviad Kvaratskhelia,Iva Pezuashvili,Bacho Kvirtia,Rusudan Rukhadze
Publisher: Comma Press
Explore the tastes of Italy with The ASK Italian CookbookFrom mouth-watering fettucine to hand-made gelato the ASK Italian cookbook mixes easy to prepare, authentic recipes with tales, travels and experiences of Italy that will inspire you to cook and enjoy.ASK Italian is one of the UK's most celebrated restaurants, inspired by the work of award-winning Italian chef Theo Randall. This beautifully-designed book contains over 100 recipes, including some of the most popular dishes from the ASK Italian menu, plus original dishes developed by the suppliers of some of Italy's finest ingredients, London's top Italian chef and member's of ASK Italian's team. Edited by Theo Randall and renowned Italian food writer Carla Capalbo this book is charged with a passion for Italy and Italian food that will captivate, enthrall and inspire. It is for food lovers everywhere, and will appeal to followers of everyone from Nigella Lawson to Jamie Oliver.The ASK Italian Cookbook will raise money for Great Ormond Street Hospital Children's CharityLeading chef Theo Randall opened his own London restaurant, Theo Randall at The InterContinental in 2006 where he specialises in seasonal Italian food. It was awarded Italian Restaurant of the Year in 2008 at the London Restaurant Awards. Prior to this Theo spent ten years working as head chef and, later, partner at the River Café in London where he worked alongside Rose Gray and Ruth Rogers. As one of the Italian experts working with ASK Italian he is helping to create an authentic and seasonal Italian menu.Carla Capalbo is a renowned food, wine and travel writer with numerous publications to her credit. She has spent 20 years of her life living in Italy. Carla has written both cookbooks on Italian food and three personal and detailed guides about the food and wine culture of Italy.
Easy to Prepare Recipes from the ASK Italian Kitchens
Author: Carla Capalbo,Theo Randall
Category: Cooking, Italian
Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook. An array of delicious dishes will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road and a useful store cupboard of essential ingredients. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Palov with Barberries, Pomegranate and Quince, Curd Pancakes with Red Berry Compote and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this little known region and its cuisine, which has remained relatively untouched in centuries.
Recipes and Stories from Central Asia and the Caucasus
Author: Caroline Eden
Category: Asia, Central
A Culinary Journey to Azerbaijan
Author: Ryan Vaillancourt
*FREE SAMPLER* "...not that I intend to die, but when I do, I don't want to go to heaven, I want to go to Claridge's" Spencer Tracy "I love to check myself into Claridge's now and then for a few nights - just to spoil myself" Jade Jagger "When I pass through the revolving doors into the glamorous lobby of Claridge's in London, I always feel a thrill. You enter a world of sophistication and wonderful service... Claridge's is my ultimate treat." Lulu Guinness "It's the best in the world" Alex James An art deco jewel set in the heart of London's Mayfair, Claridge's - one of the world's best luxury hotels - has long been known for inspiring menus and exceptional dining from breakfasts and elevenses, through lunch and afternoon tea, and on to drinks, dinner and the dessert cart. Claridge's: The Cookbook celebrates that heritage in style, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge's is brought to life in book form. The book will include delectable dishes and drinks for every time of day: from the Arnold Bennett omelette, to the Lobster, langoustine & crab cocktail and the Smoked duck salad. Treats include Cheddar Eccles cakes and a Raspberry marshmallow. Savour everything from the prized Claridge's chicken pie to a slice of Venison Wellington, with some Truffled macaroni gratin or Pommes château. Share the essence of Claridge's with family and friends, in the comfort of your own home - and enjoy!
Author: Martyn Nail,Meredith Erickson
Publisher: Mitchell Beazley
Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.
A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan
Author: Naomi Duguid
Publisher: Artisan Books
Azerbaijani cuisine is one of the most ancient and varied in the world, rich with Eastern European and Western Asian influences. Over one hundred mouth-watering recipes are included in this book: from pilafs with apricots, dates and plums, aubergine kebab and baked fish with walnuts to halva and sweet crescent pastries. With stunning recipes and sumptuous photographs, The Azerbaijani Kitchen is a treat for food lovers and a wonderful introduction to this exotic and delicious cuisine. Chef Tahir Amiraslanov is president of the National Culinary Association in Azerbaijan. Leyla Rahmanova works for the Golden Books publishing house in Baku, Azerbaijani.
Author: Tahir Amiraslanov,Leyla Rahmanova
Publisher: Al Saqi
The aim of this dictionary is to assist the student or traveler in expanding his or her knowledge of the language and culture of Georgia. Georgian Phrasebook, including all topics a visitor to Georgia needs to know, including time of day, dates, transportation, money, communication services, and much more.
Author: Nicholas Awde,Thea Khitarishvili
Publisher: Hippocrene Books
Category: Foreign Language Study