Bordered by Russia, Turkey, Azerbaijan and Armenia, and situated at
a crossroads on an ancient East-West trading route, Georgia's rich
and diverse history is nowhere more evident than through its
cuisine and legendary hospitality. Central and unique to the
culinary tradition of Georgia is the 'supra', a coming together of
family and friends to share heart-warming toasts, great
conversation, free-flowing drink and, most importantly, dish upon
dish of mouth-watering food. In this, her first book, Tiko
Tuskadze, chef-owner of London's celebrated Little Georgia
restaurant, opens her kitchen to share her love for the food of her
home country and the recipes and stories that have been passed down
through her family for generations. The book opens with an
introduction to the delicious, yet little-known, food of Georgia
and an exploration and explanation of the traditions and cultural
significance of the supra. Tiko shares over 100 of the dishes that
come together to make Georgian cuisine a true celebration of its
country's unique climate, history and culture. Recipes follow the
authentic procession of dishes, starting with pates and sauces then
salads, which are traditionally laid out on the table before guests
arrive; moving on to sections on soups, bread and cheese, meat
dishes, poultry dishes, fish dishes, vegetable dishes and ending
with a few fruity treats. The recipes range from the iconic
Khachapuri (cheese bread), Kebabi (lamb kebabs) and Khinkali
(dumplings), to lesser-known classics, such as Ajapsandali
(aubergine stew) and Ckmeruli (poussin in garlic and walnut sauce).
With wonderful stories and beautiful illustrations throughout, this
book is the ultimate resource for anyone interested in discovering
this unique and varied cuisine with the dual values of family and
celebration firmly at its heart.
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