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

Thanks to some bright soul at UC Press, who probably had a Christmas list when the original went out of print, this best of all cookbooks for the area is again available. If you read through the reviews you'll see some confusion -- one reader wants mushroom Khimkali, another says she's wrong that there's no recipe-- Khimkali are dumplings and the recipe in the book is for (delicious!) meat, not mushroom, dumplings. It's also uncertain if Basturma, the marinated grilled meat recipes given, is the same as the un-marinated Mtsvadi two Georgian readers yearn for. If your mouth isn't watering yet, consider Fish with Pomegranate and Walnut sauce, succulent chicken sauteed in butter under a weight (one of the most useful techniques ever for game birds or less than tender backyard chickens), green beans cooked over a lamb stew and pureed into it (a pearl beyond price for the gardener confronted with tough beans or the cook who finds only tasteless frozen beans at hand), stellar sweets --easy and exotic with many featuring fruits, --I've found something delicious and something easy in every chapter. For real enthusiasts and the congenitally curious there's much material about the way of life then and now in Georgia. Some unusual herbs are described accurately enough so that you can research them; common herbs are used by cupfuls and handfuls as in --Ms. Goldstein says-- the true Georgian cuisine, and, also as she says, have a completely different effect --another inspiration for exploration among the many you'll find in this book.This would make a great gift book, for those who already own it, or what the heck, get copies for yourself and your Christmas list!

This book is precious just by the fact that it exists! The recipes work amazingly well, directions are clear and easy. The sections on culture and customs are extremely helpful in understanding the roots and reasons behind the preparations and techniques. Highly recommended to anyone who knows and loves Georgian food or those trying to expand their culinary horizons.

The problem with reader reviews is that not all readers are reliable. Tatia Vashakidze, the self-described Georgian teenager studying in the U.S., gives this prize-winning book only three stars because she says it lacks her favorite recipes, all of which are in fact included: Khinkali on p. 144 and two recipes for grilled kebabs (identified by their alternate name of basturma instead of mtvadi or kababi) on pp. 84-85.

Having tasted authentic Georgian food, I feel confident saying that the recipes in this book make excellent reproductions of the real thing! Goldstein also gives a fascinating insight into the peculiar love of food and wine by the Georgians. Love the book, love the recipes! If you want some rich food that is different, try this!

This is a fascinating look at an unusual cuisine. The author is a good writer as well as a cook, and she relates her experiences in Georgia so well I could picture myself there. I re-read this one now and then because it is so fascinating.