"A quarter of a century ago, Darra Goldstein demystified Georgian cuisine for a new set of audiences. In the updated edition of this foundational book, just as the title foretells, Goldstein once again sets out a supra—a table fully laden with a multicourse feast—a shared table being at the heart of the Georgian ethos. . . . Goldstein’s many levels of expertise, as a food scholar and as someone intimately familiar with the language, culture, and history of the region, deliver more than just the average cookbook. . . . Beyond familiarizing readers with Georgian dishes, The Georgian Feast does a superb job of linking the dishes to the region’s history and culture."
“Darra Goldstein’s brilliant and captivating book lets us share her love affair with an extraordinarily fascinating world and its delicious cuisine.”—Claudia Roden, author of The Food of Spain
“I’m so pleased to celebrate the twenty-fifth anniversary edition of Darra Goldstein’s classic cookbook. Darra’s relationship with Georgia dates back to the 1970s, when she first came to Georgia as a young scholar. Since then, she has immersed herself deeply in Georgian culture and cuisine. We are extremely grateful to Darra for shedding a light on the treasures of Georgia in a challenging time of our history. She has developed wonderful recipes that are accessible to American home cooks. We hope this new edition will bring the beautiful flavors of Georgia to tables throughout the world. Gaumarjos!”—David Bakradze, Georgian Ambassador to the United States
“When it was first published, The Georgian Feast was groundbreaking for its attention to the foodways of a country little known beyond the Caucasus. Revisited twenty-five years later, as Georgian cuisine is enjoying increasing popularity beyond the country’s borders, Goldstein’s updated classic feels fresh and reads like the essential guide to Georgian food and wine. Goldstein deftly weaves snippets from lore and literature with personal anecdotes to give rich cultural context to enticing recipes like Lemony Chicken Soup, Eggs in Spicy Tomato Sauce, and Walnut-Raisin Torte. Goldstein’s affection for Georgia, its people, and its food is evident on every page; the book is redolent with the warmth and generosity of an abundant Georgian table.”—Robyn Eckhardt, author of Istanbul and Beyond: Exploring the Diverse Cuisines of Turkey
“Darra Goldstein has updated her groundbreaking book to reflect the huge changes of the vibrant post-Soviet era in Georgia. It’s an essential resource for anyone interested in the Caucasus—a meticulous and detailed introduction to the deep history of Georgia’s food and wine culture, together with a rich trove of recipes.”—Naomi Duguid, author of Taste of Persia and leader of immersethrough.com culinary tours in Georgia
"Goldstein is a spellbinding guide to Georgia, a country steeped in history, mythology, and culinary delights. The Georgian Feast is a fascinating read and an invaluable reference, erudite and mouthwatering in equal measure." —Fuchsia Dunlop, author of Land of Fish and Rice: Recipes from the Culinary Heart of China
Praise for the Previous Edition
“If you’ve got Georgia on your mind, then The Georgian Feast is required reading. This superbly written book is part ethnography, part geography, and part cookbook. Ms. Goldstein describes the rugged topography and turbulent history of this region that was once a crossroad of trade between Asia and Europe. These cultural influences, along with a healthy variety of food-producing environments, have led to a rich native cuisine.”—Anthony Dias Blue, host of Blue Lifestyle
“Nobody writes better about discovering culture in a kitchen than Darra Goldstein, and few are as adventurous or knowledgeable as she in searching out kitchens to explore. What a treat it is to revisit the people and places of a country Darra first revealed to us two decades ago, when our food-culture maps, as well as our geographic ones, were smaller. To join her in celebrating the feasts of Georgia is a very good way to celebrate the art and nature of the human heart, mind, and spirit.”—Betty Fussell, author of Masters of American Cookery
“One part long-simmering history, two parts recipes, The Georgian Feast is an ode to walnuts, pomegranates, yogurt, and fresh herbs, from everyday cheese kneaded with mint to feast-day whole suckling pig.”—Phyllis Richman, former Washington Post restaurant critic
