"The best book ever written in English about Georgian food and wine" —Saveur
Winner Guild of Food Writers Food and Travel Award 2018
Winner Best Food Book of 2017 Gourmand Cookbook Awards
Shortlisted for the Art of Eating Book Award
Shortlisted for the IACP Culinary Travel Book Award
The Atlantic 9 Best Cookbooks of 2017
NPR Best Cookbooks 2017
Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterranean's, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country. Georgia is also one of the world's oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground. Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country.
The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the world's gastronomic map.
Sprache
Verlagsort
Verlagsgruppe
Interlink Publishing Group, Inc
Illustrationen
Maße
Höhe: 248 mm
Breite: 191 mm
Dicke: 32 mm
Gewicht
ISBN-13
978-1-62371-842-8 (9781623718428)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Carla Capalbo has written 14 books on food and wine. Her last book Collio: Fine Wines and Foods from Italy’s North-East won the prestigious André Simon Award for best wine book.
