Georgian Recipes & Cookbooks

How to Cook dishes from Georgia

• Khachapuri - A filled bread dish usually containing cheese or eggs. There are many different varieties of khachapuri from the various regions of Georgia.
  
  
• Khinkali - Dumplings filled with spiced meat. They may be eaten plain or with coarse black pepper.
  
  
• Kubdari - Bread stuffed with meat, onions, apricots and spices.
  
  
• Lobio - A dish made from beans, onion and tomato. It is flavored with spices, especially black pepper.
  
  
• Nigvziani badrijani - Fried eggplant stuffed with walnut paste.
  
  
• Suluguni - A white or pale yellow cheese with an unusual (pickle) smell. It is often deep-fried.

• Eastern European Recipes & Cookbooks
  
  
• Middle Eastern Recipes & Cookbooks

The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia By Darra Goldstein University of California Press Paperback (254 pages) List Price: $24.95* Lowest New Price: $18.00* Lowest Used Price: $14.95* Usually ships in 24 hours* *(As of 03:41 Pacific 4 Feb 2012 More Info) Click Here Product Description: According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia. Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes. The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

Cuisines of the Caucasus Mountains: Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia By Kay Shaw Nelson Hippocrene Books Hardcover (271 pages) List Price: $24.95* Lowest New Price: $30.00* Lowest Used Price: $24.95* *(As of 03:41 Pacific 4 Feb 2012 More Info) Click Here Product Description: Caucasians are noted for a creative and masterful cuisine that cooks evolved over the years by using fragrant herbs and spices and tart flavors such as lemons and sour plums. With healthful yet delectable ingredients like pomegranates, saffron, rose water, honey, olive oil, yogurt, onions, garlic, fresh and dried fruits, and a variety of nuts, these 184 authentic recipes provide many delicious options. The literary excerpts, legends, and lore sprinkled throughout the book will also enchant the reader-chef on this culinary journey to one of the world's most famous mountain ranges. Because of its geographical and ethnic diversity, the colorful and vibrant cookery of the Caucasus, interwoven with the history and invasion of conquest, the influence of religious affiliation, and the effects of political and social orientation or allegiance, represents a mixture of tastes. We find distinct culinary influences from the Greeks, Romans, Persians, Arabs, Turks, and Central Asians as they passed through or occupied the area, and there are also some Slavic or Russian contributions. Today, the region's cuisine is perhaps best described as a joyful mélange of Persian, Turkish, Greek, and Mediterranean dishes, with many innovations and improvements. --from the author's introduction