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

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    • Categories: Breakfast / brunch; Georgian
    • Ingredients: pork butt; salt pork; savory; ground cinnamon; ground cloves; plums; coriander seeds; mint; cilantro; ground cayenne pepper
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    • Categories: Main course; Georgian
    • Ingredients: pig feet; pork butt; carrots; allspice berries; cinnamon sticks; black peppercorns; bay leaves
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    • Categories: Main course; Georgian
    • Ingredients: ground marigold; whole turkey; bay leaves; parsley; onions; walnuts; ground cinnamon; ground cloves; coriander seeds; paprika; ground cayenne pepper
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    • Categories: Main course; Georgian
    • Ingredients: ground marigold; walnuts; coriander seeds; paprika; ground cayenne pepper; whole chicken
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    • Categories: Main course; Georgian
    • Ingredients: whole chicken; walnuts; store-cupboard ingredients
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    • Categories: Main course; Georgian
    • Ingredients: Cornish game hens; ground cayenne pepper; store-cupboard ingredients
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    • Categories: Main course; Georgian
    • Ingredients: whole chicken; onions; tomatillos; parsley; cilantro; tarragon; basil; dill; dried red pepper flakes
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    • Categories: Grills & BBQ; Main course; Georgian
    • Ingredients: rice; dried cherries; onions; parsley; whole chicken; dill
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    • Categories: Salads; Main course; Georgian
    • Ingredients: ground marigold; whole chicken; walnuts; coriander seeds; scallions; cilantro; dill; celery; lettuce; dried pomegranate seeds
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    • Categories: Main course; Georgian
    • Ingredients: chicken giblets; walnuts; savory; ground cayenne pepper; dried pomegranate seeds
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    • Categories: Main course; Georgian
    • Ingredients: ground marigold; whole duck; tomatoes; walnuts; onions; cornmeal; coriander seeds; cilantro
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    • Categories: Main course; Georgian
    • Ingredients: black tea; hazelnuts; pheasant; tangerines; red wine; grape juice; grapes
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    • Categories: Grills & BBQ; Main course; Georgian
    • Ingredients: trout; scallions; lemons; tarragon
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    • Categories: Grills & BBQ; Main course; Georgian
    • Ingredients: sturgeon; bay leaves; lemons; scallions
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    • Categories: Main course; Georgian
    • Ingredients: red snapper; onions; walnuts; green peppers; pomegranate juice; tomato paste; store-cupboard ingredients
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    • Categories: Main course; Georgian
    • Ingredients: flounder; bay leaves; onions; cilantro
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    • Categories: Main course; Georgian
    • Ingredients: salmon fillets; bay leaves; onions; parsley
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    • Categories: Main course; Georgian
    • Ingredients: salmon fillets; cilantro; onions; lemons; bay leaves; tomatoes
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    • Categories: Main course; Georgian
    • Ingredients: flounder; onions; dill; whole cloves; allspice berries; bay leaves; tomatoes; ground cayenne pepper; cilantro
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    • Categories: Sauces for meat; Georgian
    • Ingredients: plums; coriander seeds; fennel seeds; ground cayenne pepper; mint; cilantro
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    • Categories: Sauces for meat; Georgian
    • Ingredients: apricot fruit leather; walnuts; cilantro; parsley; dill; basil; tarragon; scallions; ground cayenne pepper; walnut oil
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    • Categories: Sauces for meat; Georgian
    • Ingredients: prunes; corn oil; tomatoes; paprika; coriander seeds; ground cayenne pepper; onions
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    • Categories: Sauces for meat; Georgian
    • Ingredients: garlic; paprika; ground cayenne pepper; cilantro
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    • Categories: Sauces for meat; Georgian
    • Ingredients: blackberries; hot cherry peppers; dill; cilantro
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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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