The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia [B0363]

1993 HCDJ 1st edition in gift-worthy condition. From the jacket flap: "In The Georgian Feast, Darra Goldstein explores the many delicious and varied dishes that come from the rich Georgian culinary tradition. Each tempting recipe reflects the diversity of the land, the generosity of the Georgian table, and the influences of the generations of successive invaders. Spicy Meatballs from the Black Sea coast; Chicken Salad from Tbilisi; Sage and Mint Fritters, a specialty of the eastern Georgian highlands where wild sage flourishes; and Wild Mushrooms, Telavi Style from the western province of Kakheti-all are native to this diverse country. The vermicelli in Tomato Soup with Walnuts is a Turkish addition; Herbed Potatoes with Eggs has an Arabic bent; while Georgian Rice Pilaf is borrowed from Persia. The results, however, are pure Georgian. Georgian cooking is a celebration of the robust, joyous Georgian people and their fertile, radiant land. This hearty, luscious food prompted Russian poet Alexander Pushkin to declare, "Every Georgian dish is a poem."

From Amazon/GoodReads reviews: "A feast in itself. A Treasure of a book. Our family fell in love with Georgia when we visited back in 2013. I bought this book before our trip and loved learning not only about the food, but also about this wonderful country! The recipes are easy to follow and prepare! It is really one of my favorite cookbooks around. I have tried so many of the recipes. Favorites include Khachapuri (who doesn't like this divine cheese bread!), Khinkali (dumplings) and Chkmeruli (Garlic Fried Chicken)."; "This book is absolutely amazing! It is a wonderful combination of food, culture, and history. the author transports you to Georgia by offering an in depth look at the history that has shaped the country, region and its cuisine. If your mouth isn't watering and you aren't booking a trip to Georgia by the end, I'd be surprised."; "Excellently assembled, attractive book with comprehensive recipes of one of the great world cuisines, and really interesting historical and cultural background."; "A triumph of a book, bringing the wonderful food of Georgia (country, not state) to a wider audience. No pictures but that should not deter anyone. I've cooked half the recipes and enjoyed everything." Note: The 2018 25th Anniversary expanded edition of this book won the IACP Julia Child Award for Cookbook of the Year.