Tasting Georgia: A Food and Wine Journey in the Caucasus with Over 70 Recipes
464Tasting Georgia: A Food and Wine Journey in the Caucasus with Over 70 Recipes
464Hardcover
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Overview
“This food-, culture-, and history-centric travelogue will make readers yearn to visit the independent democracy of Georgia. Capalbo, an American journalist based in Europe, knows her subject intimately. In addition to the brilliant photographs and 65-plus recipes, Capalbo introduces the warm hospitality and amazing wine regions of this country the size of Scotland.... Everything’s showcased against Capalbo’s realistic pictures of people and scenery, along with good historical bytes. Georgia peaches in a whole different light.” –Booklist, Starred Review
“The book is fantastic—beautiful, fascinating and also moving, important and written from the heart.” —Claudia Roden
“The latest of Carla Capalbo’s dozen-plus regional books that expansively cover the culture of food and wine production—chefs, farmers, winemakers, grape growers, recipes, in-depth historical detail, and high-quality photography ... An agricultural country of stunning beauty far removed from the bustle of tourism-weary Western Europe, Capalbo has done the great service of bringing the country’s treasures within reach of any visitor through the use of maps, listings of hundreds of places of interest, and suggested itineraries.”—Foreword Magazine
“With characteristic empathy and engagement, Carla has documented Georgia’s unique gastronomic traditions and the people who have fought so hard to preserve them.” –Carlo Petrini, Founder of Slow Food
“A book that shows the world perhaps one of the last undiscovered great food cultures of Europe.” –Rene Redzepi, noma
"The best book ever written in English about Georgian food and wine" —Saveur
Winner Guild of Food Writers Food and Travel Award 2018
Winner Best Food Book of 2017 Gourmand Cookbook Awards
Shortlisted for the Art of Eating Book Award
Shortlisted for the IACP Culinary Travel Book Award
The Atlantic 9 Best Cookbooks of 2017
NPR Best Cookbooks 2017
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.
Product Details
ISBN-13: | 9781566560597 |
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Publisher: | Interlink Publishing Group, Incorporated |
Publication date: | 10/15/2016 |
Pages: | 464 |
Product dimensions: | 7.90(w) x 9.80(h) x 1.70(d) |
About the Author
Table of Contents
Acknowledgements 15
Preface 17
Georgia: A Short History 20
An Introduction to Georgian Wine 23
How to make wine in qvevri 23
The history of wine in Georgia 25
The Tamada's Tale 29
An Introduction to Georgian Food 30
About the supra 30
Religion, Song and Dance and the Georgian Feast by John H. Wurdeman 34
The Elements of Georgian Cuisine: Ingredients 36
How to Cook Georgian Food 46
About the recipes 46
How the Georgians Cook 48
Khachapuri and Filled Breads 49
The Master Recipes 51
Khinkali 54
The Master Recipe 55
1 Tbilisi 58
Tbilisi: a brief history 62
Where to Eat, Drink, Shop and Stay 63
Three women chefs 72
Mulberry and goat cheese salad 74
Stuffed tomatoes 76
Beef and chickpea stew 78
Stuffed vine leaves 80
Chicken with pomegranate juice 82
Pumpkin with walnuts 84
Mussels chakapuli 86
2 The Centre: Mtskheta and the Kartlis 88
Mtskheta 91
Jighaura 95
Saguramo 95
Chardakhi 96
Mukhrani 106
Gori 107
Patara Ateni 107
Didi Ateni 108
Ateni Sioni 109
Uplistsikhe 109
Garikula 112
Kiketi 113
Tamarisi 116
Marneuli 116
Shavnabada 116
Bolnisip 119
Dmanisi 119
Walnut paste 100
Aubergine/eggplant rolls 102
Aubergine/eggplant family style 104
3 East to Kakheti 120
Kakheti and its wines 123
Kakheti food and history 125
Tusheti 126
Zemo Alvani 129
Alaverdi 133
Laliskuri 136
Artana 142
Ikalto 145
Vardisubani 145
Shuamta 147
Telavi 151
Shalauri 152
Kisiskhevi 154
Gremi 155
Sabue 155
Nekresi 157
Lagodekhi 157
Bakurtsikhe 158
Sighnaghi 159
Bodbe 179
Mirzaani 179
Khornabuji 180
Bodbiskhevi 180
Kvemo Magharo 181
Manavi 184
Davit-Gareja 193
Tushetian pancakes 138
Tushetian potato and cheese khinkali 140
Lamb chakapuli 148
Aubergine / eggplant ajapsandali 170
Herbed oyster mushrooms 172
Wilted purslane salad 174
Stewed sour cherries 176
Tarragon and egg pie 186
Green beans with eggs 188
Chilled yogurt soup 190
4 South-West to Samtskhe-Javakheti 194
Phoka 197
Vardzia 200
Chachkari 206
Khizabavra Valley 208
Khertvisi 211
Nijgori 212
Khizabavra 226
Saro 228
Akhaltsikhe 228
Borjomi 231
Akhaldaba 231
Bakuriani 231
Beef and tomato stew 202
Grilled meatballs 204
Meskhetian khachapuri 218
Small potato, khinkali dumplings 220
Noodle and yogurt soup 222
Stewed fruits and onions 224
5 West to Imereti 232
Food and Wine 235
Maqatubani 239
Kldeeti 248
Zestaponi 249
Kvaliti 249
Terjola 258
Nakhshirghele 262
Dimi 272
Baghdad 272
Kutaisi 273
Natural and Archælogical sites in Imereti 275
Kumistavi 275
Sataplia 275
Tskaltubo 275
Zeda Gordi 275
Okatse 275
Chiatura 275
Sormoni 276
Gelati 276
Vani 276
Persati 276
Duck with blackberry sauce 244
Leeks with walnut paste 246
Leafy greens with walnut paste 256
Green beans with walnut paste 256
Lobio: beans with walnuts and spices 266
Tkemali: sour plum sauce 268
Beets with sour plum sauce 268
Bazhe: spiced walnut paste 270
Beets with spiced walnut paste 270
6 The Black Sea Coast: Guria and Adjara 278
About Guria 282
Ozurgeti 283
Bakhmaro 283
Ureki 283
Shekvetili 283
Kolkheti 283
Sakvavistke 283
Dablatsikhe 285
Dvabzu 294
The Gurian house 295
About Adjara 298
Tsikhisdziri 298
Kobuleti 298
Batumi 310
Goderdzi 311
About the Black Sea 312
Eating in Batumi 313
Gonio-Apsaros 314
Sarpi 314
Kvashta 314
Acharistskali 315
Gurian Christmas khachapuri 288
'Backcombed' aubergines / eggplant 290
Hazelnut paste 292
Chirbuli: eggs with onions and tomatoes 300
Kharcho: chicken and walnut stew 302
Achma: baked layered pasta 304
Fish baked with walnuts 308
Adjarian khachapuri 316
7 West to Samegrelo 318
Megrelian food 322
The Megrelian house 322
To see in Samegrelo 324
Mukhuri 324
Martvili 324
Didi Chkoni 325
Salkhino 325
Tsachkhuri 327
Targameuli 328
Nosiri 340
Senaki 340
Poti 340
Anaklia 340
Zugdidi 341
Spicy green and red pepper ajika 334
Megrelian khachapuri 336
Cold chicken satsivi with spiced walnut sauce 338
Spicy ribs 344
Tchvishtari: cheesy cornbread 346
Elarji: cornmeal with cheese 348
Chicken with bazhe nut sauce 350
8 North-West to Svaneti 352
On Svanetian food 355
Svaneti: a short history 356
Becho Valley 360
Ushkhvanari 360
Ushba 370
Mestia 371
Ski slopes and glaciers 372
Hatsvali 372
Tetnuldi 372
Ushguli 373
Chvibiani 374
Kubdari: spiced meat bread 364
Cooked and rate salad 366
Braised meatballs 368
Mushrooms and red peppers 376
9 West and North to Racha-Lechkhumi 378
Khvanchkara 382
Grape varieties of the region 382
Ambrolauri 382,386
Nikortsminda 384
Patara Chorjo 387
Dzirageuli 394
Oni 400
Cooked ajika 392
Beet-green bread 396
Beans stewed with herbs 398
Lobiani: bean-filled bread 402
Grilled chicken with garlic sauce 404
10 North to Kazbegi and Upper Mtskheta Mtianeti 406
Food 410
Tsitelsopeli 410
Ananuri 410
Khevsureti 411
Shatili 411
Mutso 411
Gudauri 414
Stepantsminda 414
Kazbegi 414
Gergeti 420
Arsha 421
Meat-filled khinkali dumplings 416
Cheese and potato bread 418
Bibliography and Travel Information 423
Recipe Index and Meal Planner 426
Index 429