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Tasting Georgia: A Food and Wine Journey in the Caucasus by Carla Capalbo

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Notes about this book

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Notes about Recipes in this book

  • The master dough recipe 1 (yeast)

    • Dannausc on August 11, 2018

      Fairly easy; quite good. I would definitely make it again.

  • Chicken with pomegranate juice (Katami brotseulit)

    • Dannausc on August 11, 2018

      Pretty decent; easy to make

    • Kduncan on November 13, 2018

      Pretty easy to make, good flavors but not really complex. Really needs the pomegranate seeds or it falls a bit flat. Keep the skin side of the thighs out of the liquid to keep the skin not flabby.

  • Duck with blackberry sauce (Ikhvi maqvlit)

    • TrishaCP on April 13, 2018

      This was absolutely delicious. The blackberry sauce was a tart and beautiful contrast to the fatty duck. I used Georgian fenugreek in the recipe (generally stronger than other fenugreeks) since it is mentioned in the beginning of the book, though not specified in this recipe. The cooking time for the duck (marinated overnight) worked well for us, although I seared the duck skin at a lower temperature to keep it burning and our duck came out medium rather than medium rare following a 10 minute simmer in the sauce.

  • Grilled chicken with garlic sauce (Shkmeruli)

    • Dannausc on August 11, 2018

      Good and easy, though not particularly memorable

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Experience the food, wine and beauty of the Caucasus in Carla Capalbo's gorgeous book.

    Full review
  • ISBN 10 1566560594
  • ISBN 13 9781566560597
  • Linked ISBNs
  • Published Aug 01 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Interlink Pub Group

Publishers Text

Winner of the prestigious André Simon Award explores Georgia's culinary traditions.

Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterranean's, 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 world's 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 world's gastronomic map.

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