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The Georgian Feast - Vibrant Culture & Savory Food of the Republic of Georgia (Anglais) Broché – 21 juillet 1999

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Broché, 21 juillet 1999
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Book by Goldstein Darra

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Amazon.com: HASH(0x8dc42a74) étoiles sur 5 40 commentaires
39 internautes sur 40 ont trouvé ce commentaire utile 
HASH(0x8dcdbb34) étoiles sur 5 Facsimile edition of a classic! 27 octobre 2003
Par MollyM/CA - Publié sur Amazon.com
Format: Broché
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!
23 internautes sur 23 ont trouvé ce commentaire utile 
HASH(0x8dcdbb88) étoiles sur 5 One of my favorites! 17 mars 2006
Par Evelina S. - Publié sur Amazon.com
Format: Broché
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!
16 internautes sur 16 ont trouvé ce commentaire utile 
HASH(0x8dcdbfcc) étoiles sur 5 Accuracy 25 novembre 2000
Par Un client - Publié sur Amazon.com
Format: Broché
I am living in Tbilisi, Georgia and have a part-time cook. I've sat in the kitchen as she prepares dishes for me and basically followed along in the Georgian Feast. With very few exceptions (mainly the spices and herbs we cannot get in the US) her unwritten recipes follow quite closely the ones in the cookbook. The flavors and look of the food I've prepared myself using this cookbook are accurate in comparison to the food I've gotten here! This is a wonderful addition to any international cookbook collection!
16 internautes sur 16 ont trouvé ce commentaire utile 
HASH(0x8da3539c) étoiles sur 5 A wonderful find 14 juin 2001
Par Alina Kostina - Publié sur Amazon.com
Format: Broché
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.
14 internautes sur 14 ont trouvé ce commentaire utile 
HASH(0x8da35498) étoiles sur 5 An authoritative English-language resource on Georgian cuisine 5 juillet 2007
Par Karen Chung - Publié sur Amazon.com
Format: Broché
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.
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