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| The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia | 
 enlarge | Author: Darra Goldstein
Publisher: University of California Press
Category: Book
List Price: $21.95
Buy New: $13.49
You Save: $8.46 (39%)
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Avg. Customer Rating:  18 reviews
Sales Rank: 58914
Media: Paperback
Edition: 1
Number Of Items: 1
Pages: 254
Shipping Weight (lbs): 0.9
Dimensions (in): 9.1 x 6.1 x 0.9
ISBN: 0520219295
Dewey Decimal Number: 641.594758
EAN: 9780520219298
ASIN: 0520219295
Publication Date: July 14, 1999
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Customer Reviews:
| Showing reviews 1-5 of 18 | | NEXT » |
 OK. But not very authentic April 27, 2008
2 out of 2 found this review helpful
This is an ok effort by Ms. Goldstein but unfortunately the recipes don't quite result in the amazing flavors that Georgian cuisine is known for. Perhaps it is Ms. Goldstein's substitutions of less authentic ingredients as some ingredients in the "real" dish are hard to find. Perhaps it is something else. (Her "adjika" is REALLY bad/wrong for instance....)
OK book if you want an idea of what Georgian cuisine is like. Not good if you REALLY want the real thing...
An authoritative English-language resource on Georgian cuisine July 5, 2007
3 out of 3 found this review helpful
This is a marvelous, utterly authentic encyclopedia of Georgian cooking. I tried some of the recipes before leaving for Georgia in summer 2006, and they were great, and gave me a good idea of what to expect. Once in Georgia, the book was an invaluable reference that I constantly turned to whenever I tried something new. Just about *everything* I had is in here, along with many things I didn't get around to sampling.
This book also helped me learn the correct Georgian names for the dishes and many of the ingredients. A significant portion of the book is devoted to providing cultural background on Georgia and Georgian food, such the elaborate rules for a _tamada_, or Georgian toastmaster. With its charming photos of representative paintings scattered generously throughout its pages, it also made me a Pirosmani fan, and better able to appreciate the originals when I saw them for myself.
Most importantly, as the other reviewers say, the recipes *work*. We just made the potato salad with walnut paste (p. 172), and it was delectable. Other dishes we have tried and like include tomato soup with walnuts and vermicelli (p. 73) and green beans with egg (p. 130). Pkhali was one of my favorite dishes in Georgia, and I'm glad to have the recipe for when I get around to making it myself. There is a recipe for beets with cherry sauce, a dish a travel companion had tried but that even some of our Georgian hosts weren't familiar with. For the few recipes that seem to be missing from this book, like eggplant with walnut paste, try Please to the Table: The Russian Cookbook, another excellent collection of delicious recipes from all the former Soviet republics.
_The Georgian Feast_ is well worth having even if you don't eat meat - many of the recipes are completely vegetarian. This book is a real treasure.
Khmeli suneli January 16, 2007
3 out of 3 found this review helpful
I've already written a review of this great book. I have only one suggestion: the basic khmeli suneli recipe can be augmented further to reach the authentic smell and taste. The wikipedia article on khmeli suneli has additional ingredients that can be added to the recipe. I tried that, about 2 teaspoons of each ingredient that's not already in Darra's recipe (less for black and chili pepper), and it came closer to the authentic smell and taste. I think the author of the wikipedia article might have meant safflower (marigold) instead of saffron though, so I didn't add that.
One of my favorites! March 17, 2006
5 out of 5 found this review helpful
As someone who was born and grew up in Tbilisi, I was very happy to find this book -- it captures all of my favorite recipes, and when I prepare them according to this book, they taste just like my grandma's cooking.
More than just a recipe book, this is also an exploration into the rich history and culture of Georgia, and how the history shaped the cuisine. I suggest this book to everyone who would like to add some interesting preparations to their cooking. For vegetarians, Georgians have plenty of healthful and filling ways to prepare veggies and beans, and also some mouth watering sauces that will enliven any dish (veg or not).
I enjoy this book both as a cook book, and as a historical book!
Great book February 24, 2006
4 out of 4 found this review helpful
I gave this book to a Georgian and she loved it. It had all the dishes she had eatten as a child. If your looking for a book to fill in any missing recipes this is the book for you.
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