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

by Darra Goldstein, Niko Pirosmani (Illustrator)

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 was 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. In The Georgian Feast , Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.

The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

Genres: Cookbooks, Food, Cooking, Nonfiction, Food Writing, Food and Drink, Culinary

254 pages, Paperback

First published April 1, 1993

Reviews

[Kristin · Rating 5 out of 5]

I read this book in preparation for a short weekend trip to Georgia and it came in extremely handy. Throughout the trip, I pulled this book out to reference recipes and notes about Georgian culinary practices. The author does a nice job of putting these recipes in context, and I'm looking forward to trying many of them now that I'm home - especially the first recipe in the soup section!

[Velveteenbabbitt · Rating 4 out of 5]

If you like pickles, get this book. If you think the world needs more walnut recipes, get this book. Likewise if you enjoy very adaptable, fresh-tasting recipes, exploring world cuisines, or are just wondering what on earth to do with the powdered marigold petals that one friend passed along for no apparent reason. Straightforward recipes provide a delicious broad overview of Georgia's food; straightforward writing gives a nice overview of Georgia's food cultures.
I'd have enjoyed a bit more depth (which dishes are more or less formal? what do people take for lunch? what's for breakfast?), but the bibliography at the back helps. And improvising a Georgian-style dish is easy with the amount of information given on cooking methods, characteristic spices, and standard ingredients.

Very enjoyable, both as a cookbook and as a pleasure read.

[Kati · Rating 3 out of 5]

I have never given much thought to Georgia. Then I found this book in a thrift store somewhere. Now I really, really want to go. And eat, and eat, and eat. There's a lot of interesting history here and some geographical descriptions and some personal stories and lots of lots of recipes. Biggest surprise of the book: Georgians traditionally eat tons of walnuts and cilantro.

[Lisajean · Rating 4 out of 5]

Crispy breads with melty cheese centers... giant dumplings... flavorful grilled meats... rich stews... a rainbow of sauces and dips... I can't wait to cook my way through this book! I love Georgian food... and Georgian wine, Georgian people, and Georgia in general. Hopefully The Georgian Feast will introduce more people to the delightful blend of Caucasian and Middle Eastern flavors that makes up Georgian cuisine. However, Darra Goldstein has written more than just a cookbook; she introduces the reader to Georgian history and culture as well. I wish all cookbooks did such a good job of contextualizing each recipe.

[Hesper · Rating 3 out of 5]

When in doubt, add some walnuts and cilantro.

[Renata · Rating 4 out of 5]

I love Georgian foods and have recently rediscovered my obsession. This was just enough of a cultural summary, but what I'm mostly interested in is trying some of the recipes. Can't wait!

[Nicholas Whyte]

http://nhw.livejournal.com/552822.html[return][return]Georgian food is very yummy indeed. Have been working through these recipes, and while my natural instinct of to try and cook those with the most unpronounceable names (Tklapi, Chkmeruli) in fact I've been restricted by availability of ingredients and my own willingness to experiment with new cooking techniques. So, basically, we've had grilled trout, cheese with mint, chicken stew and salmon stew (that last for the in-laws last night, while Anne and I went out). It all tastes yummy. No wonder this book won the Julia Child Cookbook of the Year award.

[Aimee · Rating 3 out of 5]

Although Darra Goldstein is a gifted author and big fan of Georgia and its cuisine, I found the recipes in this book more difficult to follow than those in Taste of Russia. She has a great article at http://www.darragoldstein.com/georgia... that is a better overview than The Georgian Feast. That criticism aside, the recipes for khachapuri (cheese bread) and adzhika (red pepper relish) are fantastic.

[Donald · Rating 5 out of 5]

Well written & researched book not only about the Georgian cuisine but the culture as well...! I have worked & lived in the Rep. of Georgia and know this cuisine intimately..! Wonderful book...!

[Nessa · Rating 4 out of 5]

Looking forward to learning more about Georgian wine

[Ann Hein · Rating 4 out of 5]

Nice introduction to Georgia...a little history, including that of their wine making. They believe that Georgians were the first to make wine Their way of making wine (leaving the skins while fermenting in clay buried barrels) was almost lost during the Soviet era. The cuisine is shared with a descriptive paragraph before each recipe: vegetables and walnuts are what I remember. Walnuts are ground and used in many ways.

[Vicki · Rating 5 out of 5]

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 recioes and enjoyed everything.

[Anne Haack · Rating 5 out of 5]

A delightful book that I read in 2023 after an adventure through Georgia. Note this was written in the early 1990s! Inspired by this book, we went to Chama Mama for our own feast in NYC today, and I am inspired to make a dozen or so recipes in coming weeks.

[elderfoil...the whatever champion · Rating 4 out of 5]

It should be considered fact that the Georgian (Republic) table is a much needed sanctuary for poets and dreamers. This book makes a good, albeit basic, attempt at recognizing and sharing this belief as it explains the sacred ritual of gathering for a meal in this tiny nation. While Goldstein lacks the depth that perhaps a Georgian author could provide, it is a respectful introduction nonetheless and will undoubtedly offer some sort of reminders to anyone privileged enough to have experienced the Georgian "supra" in real life.

[Jennifer · Rating 5 out of 5]

This is a really fantastic cookbook for one of my all-time favorite regional cuisines. Recipes work wonderfully, ingredient suggestions are on point (and even better if you can find a grocery store that sells Eastern European ingredients). And all of the ethnographic/cultural stuff is fascinating and well-written.