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

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  • Beef soup with herbs

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

    • Categories: Soups; Main course; Georgian
    • Ingredients: ground marigold; stewing beef; beef bones; bay leaves; parsley; black peppercorns; rice; onions; dried apricots; ground cayenne pepper; paprika; coriander seeds; basil; caraway seeds; cilantro; dill
    show

  • Lemony chicken soup

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

    • Categories: Soups; Main course; Georgian
    • Ingredients: whole chicken; onions; black peppercorns; cilantro; saffron; ground cinnamon; coriander seeds; lemons; dill
    show

  • Hearty lamb soup

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

    • Categories: Soups; Main course; Georgian
    • Ingredients: lean lamb; tomatoes; potatoes; red peppers; okra; dried apricots; parsley
    show

  • Summer soup

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

    • Categories: Soups; Main course; Summer; Georgian
    • Ingredients: eggplants; onions; lean lamb; green beans; tart apples; parsley; cilantro
    show

  • Tripe soup

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

    • Categories: Soups; Main course; Georgian
    • Ingredients: store-cupboard ingredients; calf feet; tripe; white bread; beef suet
    show

  • Red bean soup

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

    • Categories: Soups; Main course; Georgian
    • Ingredients: kidney beans; bay leaves; onions; carrots; leeks; hot cherry peppers; parsley; cilantro; dill; celery; red wine vinegar
    show

  • Tomato soup with walnuts and vermicelli

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

    • Categories: Soups; Main course; Georgian
    • Ingredients: coriander seeds; walnuts; tomatoes; parsley; cilantro; vermicelli pasta
    show

  • Asparagus soup

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

    • Categories: Soups; Main course; Georgian
    • Ingredients: asparagus; onions; parsley; cilantro; dill; store-cupboard ingredients
    show

  • Yogurt soup

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

    • Categories: Soups; Main course; Georgian
    • Ingredients: yogurt; onions; mint; cilantro; rice; store-cupboard ingredients
    show

  • Cold fruit soup

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

    • Categories: Soups; Side dish; Georgian
    • Ingredients: cherries; cilantro; dill; scallions; cucumbers
    show

  • Veal stew with tomatoes and herbs

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

    • Categories: Stews & one-pot meals; Main course; Georgian
    • Ingredients: tomatoes; onions; dill; basil; tarragon; cilantro; bay leaves; stewing veal
    show

  • Beef stew

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

    • Categories: Stews & one-pot meals; Main course; Georgian
    • Ingredients: stewing beef; potatoes; tomatoes; bay leaves; cilantro; basil; green peppers; hot cherry peppers; store-cupboard ingredients
    show

  • Beef stew with pickles

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

    • Categories: Stews & one-pot meals; Main course; Georgian
    • Ingredients: beef top round; store-cupboard ingredients; onions; tomato purée; Worcestershire sauce; hot pepper sauce; bay leaves; dill pickles; capers
    show

  • Beef patties

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

    • Categories: Main course; Georgian
    • Ingredients: stewing beef; raisins; potatoes; walnuts; parsley; breadcrumbs; store-cupboard ingredients
    show

  • Stuffed quince

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

    • Categories: Side dish; Georgian
    • Ingredients: beef sirloin steaks; tarragon; dill; coriander seeds; ground cinnamon; rice; dried apricots; store-cupboard ingredients
    show

  • Liver with pomegranate juice

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

    • Categories: Side dish; Georgian
    • Ingredients: calf livers; pomegranate juice; cilantro
    show

  • Basturma of lamb

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

    • Categories: Grills & BBQ; Main course; Georgian
    • Ingredients: pomegranate juice; bay leaves; lamb shoulder; eggplants
    show

  • Basturma of beef

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

    • Categories: Grills & BBQ; Main course; Georgian
    • Ingredients: beef sirloin steaks; onions; black peppercorns; cilantro; basil; tomatoes; scallions
    show

  • Lamb and vegetable stew

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

    • Categories: Soups; Main course; Georgian
    • Ingredients: green peppers; cilantro; basil; lean lamb; onions; eggplants; potatoes; tomatoes
    show

  • Braised lamb chops

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

    • Categories: Grills & BBQ; Main course; Georgian
    • Ingredients: lamb chops; onions; tarragon; parsley; mint; dill; cilantro; plums; coriander seeds; fennel seeds; ground cayenne pepper
    show

  • Lamb with green beans

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

    • Categories: Main course; Georgian
    • Ingredients: lamb shoulder; green beans; basil; savory
    show

  • Rice pilaf

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

    • Categories: Rice dishes; Side dish; Georgian
    • Ingredients: lean lamb; caraway seeds; rice; potatoes; parsley
    show

  • Meatloaf

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

    • Categories: Main course; Georgian
    • Ingredients: ground lamb; dill; parsley; onions
    show

  • Roast suckling pig

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

    • Categories: Main course; Georgian
    • Ingredients: dried red pepper flakes; black peppercorns; coriander seeds; savory; walnut oil
    show

  • Spicy meatballs

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

    • Categories: Main course; Georgian
    • Ingredients: onions; pork butt; beef chuck; caul fat; ground cayenne pepper; coriander seeds; fenugreek seeds; savory; sumac
    show

Notes about this book

  • Eat Your Books

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

Notes about Recipes in this book

  • 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.

  • Salmon buglama

    • mcvl on August 26, 2015

      Pleasant enough, but not compelling.

  • 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.

  • 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.

  • 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.

  • Stuffed eggplant

    • Cassoulet on April 16, 2021

      This is the recipe for Cabbage with Walnuts (page 163). Eggplant is offered as a variation. A different recipe is called Stuffed Eggplant (page 167).

  • Cilantro sauce

    • Hana.Sundet on April 07, 2022

      Great balance of flavors between the fresh herbs, the tangy lemon, and the rich walnut oil. We served it simply, atop baked potatoes, and I can highly recommend it!

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  • ISBN 10 0060166460
  • ISBN 13 9780060166465
  • Linked ISBNs
  • Published Apr 30 1993
  • Format Hardcover
  • Page Count 229
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperPerennial

Publishers Text

Child Best Cookbook Award! 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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