"Every Georgian dish is a poem."-Alexander Pushkin 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 became
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. Winner of the IACP Julia Child Award for Cookbook of the
Year, The Georgian Feast introduced a generation of cooks to the
rich and robust cuisine and culture of Georgia. This revised and
expanded anniversary edition features new photography, recipes, and
an essay from celebrated wine writer Alice Feiring.
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