The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein

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Notes about this book

  • Eat Your Books

    1994 International Association of Culinary Professionals (Cookbook of the Year)

  • Eat Your Books

    1994 International Association of Culinary Professionals (Cookbook of the Year)

Notes about Recipes in this book

  • Salmon buglama

    • mcvl on August 26, 2015

      Pleasant enough, but not compelling.

  • Chicken salad

    • mcvl on May 18, 2020

      No celery on hand, added some home-cured cucumber pickles sliced paper thin, walnut butter rather than walnuts, mayo instead of red wine for that Russian salad vibe, very good, just hit the spot, make again.

  • Grilled trout with tarragon

    • TrishaCP on July 15, 2018

      This was so simple to prepare and grill (we used a fish grilling basket to keep the stuffing inside) and absolutely delicious. Trout is stuffed with lemon slices, a sprig of tarragon (I used two) and chopped scallions. Grill until your fish is cooked as you like it. Perfection.

  • Plum sauce

    • TrishaCP on October 17, 2015

      One of the classic Georgian sauces and it is truly wonderful. Really simple to make-just cook down plums (I didn't use Santa Rosa but a different tart variety), make a garlic and spice paste, blend, and finish with fresh herbs. So far I have served it with grilled chicken and grilled lamb chops-I liked both but slightly preferred the chicken. I am not comfortable with canning so froze this in 1/2 cup containers about 3 weeks ago. It has held up to freezing well.

  • Blackberry sauce

    • TrishaCP on July 18, 2016

      Tart and spicy, this went really well with Georgian chicken tabaka (grilled garlic chicken) and badza (garlic/walnut sauce. It was a pain to strain the blackberries- a food mill is definitely the way to go here.

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  • ISBN 10 0520275918
  • ISBN 13 9780520275911
  • Published Sep 01 2013
  • Format Paperback
  • Page Count 270
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher University of California Press
  • Imprint University of California Press

Publishers Text

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.

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