Description
Book SynopsisOne of Newsweek's six best travel books of the last decade. 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 Prize. Shortlisted for the IACP, Culinary Travel Book Award.
Award-winning food and wine writer and photographer Carla Capalbo has travelled across Georgia collecting recipes and gathering stories from traditional food and wine producers in this stunning but little-known country, nestled between the Caucasus Mountains and the Black Sea. The result is a beautifully illustrated cookbook and personal travel guide. Meet Georgia's best chefs and cooks and sample their vibrant, colourful cuisine, including vegetables blended with walnuts and aromatic herbs, subtly spiced stews and the irresistible cheese-filled khachapuri breads that are served on every table. Georgia is one of the world's oldest winemaking areas, with wines traditionally made in clay qvevri buried in the ground. These wines are some of today's most sought-after by fans of natural and organic viticulture.
Trade ReviewAgricultural and food biodiversity are fundamental resources for our survival and we all need to protect them. Carla Capalbo has long played her part through her food writing. She's doing it again here, in this detailed and colourful book about Georgia. With characteristic empathy and engagement, she's documented Georgia's unique gastronomic traditions and the people who have fought so hard to preserve them. - Carlo Petrini, Founder of Slow Food ; A book that shows the world perhaps one of the last undiscovered great food cultures of Europe - Rene Redzepi, noma
