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

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Notes about Recipes in this book

  • Chicken salad (Katmis mkhali)

    • 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 (Tevzis buglama)

    • mcvl on August 26, 2015

      Pleasant enough, but not compelling.

  • Plum sauce (Tkemali)

    • 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 (Shemtsvari kalmakhi)

    • 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 (Makvali)

    • 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 (Kindzis satsebela)

    • 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 0520300262
  • ISBN 13 9780520300262
  • Published Oct 16 2018
  • Format Paperback
  • Page Count 296
  • Language English
  • Edition First Edition, Revised, 25th Anniversary
  • Countries United States
  • Publisher University of California Press

Publishers Text

"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 became 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.
Winner of the IACP Julia Child Award for Cookbook of the Year, The Georgian Feast introduced a generation of cooks to the rich and robust cuisine and culture of Georgia. This revised and expanded anniversary edition features new photography, recipes, and an essay from celebrated wine writer Alice Feiring. 

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