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

I got this book partly because I enjoyed the chapter on Georgian food in Nigella Lawson's feast, and partly because a friend who visited Georgia really, really liked the food.The book is really enjoyable to read through. It explains about the history of Georgia and where it's food traditions come from, as well as the author's experience of travelling in Georgia, before getting into the recipes. These first sections might be overly long for people who just want the recipes, but I enjoyed them.The recipes themselves are generally really accessible and easy to follow, and are really tasty as well. Ingredients that you can only really get in Georgia have been sensibly substituted for things you can easily get hold of in the West - although a small criticism is that the book caters to a US audience and some of the words and ingredients used aren't as immediately recognisable in the UK as they are across the pond.However, the recipes are generally excellent, and quite a bit different to food here while still remaining appealling - from a book of a completely unfamiliar ethnic cuisine, the only one I wouldn't want to try is the tripe soup!Although a fair bit of the book focuses on meat, there's also an emphasis on the importance of vegetables in Georgian cuisine and it'd be a good book to get if you regularly have to cook for a veggie.The only thing I'd really change about this book is the lack of photos - as Georgian cuisine is generally unfamiliar to most of us, an idea of what the food is meant to look like would be much appreciated. However, don't let this put you off as the recipes are easy enough to follow.

A really delightful book.

One of 2 books on Georgian cuisine we have found its good and worth buying

The Georgian Feast, which I recently purchased, is exactly what I was looking for. It gives a clear account of the celebrated culinary culture of this part of the former Soviet Union. Despite the West's having been aware of its reputed excellence, and the fact that no less a figure than Stalin had owned it as his own native nourishment, precise information about what the Georgians ate and drank was less easy to come by. This book supplies that information, with a host of quite practicable recipes.The book is of course American, so the names and addresses of suppliers of Geogian ingredients will not be of much use to British readers, but otherwise, no complaints."Sakartvelos gaumardzhos"!

I was very happy with the service I received from the seller i.e. fuss-free, prompt delivery.The book itself is excellent. I had also bought "The Classic Cuisine of Soviet Georgia" and this newer book is just as good. Like its predecessor, it is comprehensive in it's coverage of dishes i.e. all the recipes you expect to see are there, as well as many others. There is also plenty of deep, scholarly research and background information on Georgia, it's people and traditions.It well deserves its Julia Child book of the year award. Highly recommended for those wishing to try delicious Georgian food.