By Carla Capalbo
Winner: Guild of Food Writers and Travel Award 2018
Winner: Gourmand International Awards Best Food Book UK
One of Newsweek's six Best Guidebooks of the Decade
The book includes:
- 70 recipes
- 390 photographs
- Extensive contacts details for food, producers, wineries, and restaurants
- Visits to Georgia's best chefs, cooks, and markets
- Detailed map for each region
Award-winning food and wine writer and photographer Carla Capalbo has traveled across Georgia to collect recipes and gather 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 a personal travel guide.
Meet Georgia's best chefs and cooks and sample their vibrant, colorful cuisine, including vegetables blended with walnuts and aromatic herbs, subtly spiced stews, and the irresistible cheese-filled khachapuri bread.
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.
Hand-signed by the author
Papercover: 464 pages, fully illustrated with color photographs and maps
Publisher: Pallas Athene Ltd; Fully Revised second edition