Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia Paperback – Illustrated, October 16, 2018

I was a little disappointed in this book. It has a lot of great information about the history and traditions of food and feasts in Georgia, but the recipes have been converted for American use. Omitted are the actual spices and ingredients used in Georgian recipes and replaced with things that approximate the flavor, but can easily be found in American grocery stores. I understand the reason for this, but even if you live in a small city, most the ingredients can easily be ordered on-line. My other complaint is there are very few pictures and they are all in black & white.

The introduction gave a brief overview of Georgia's political as well as wine history...a very helpful overview for someone planning a trip. Most interesting to me was how the Georgian wine industry almost disappeared under Soviet rule.The recipes and introduction to each, were fascinating: a very different way to fix foods with which I am familiar. Must start chopping/grinding the walnuts!

Unfortunately this book does not do the justice to the beautiful cuisine of Georgia. I wish there was more visuals presented. Seems a bit boring for a cookbook

Something very new to me, this book encouraged me to learn about Georgia more.

I discovered Darra Goldstein when I purchased her book "Fire and Ice" about Scandinavian cooking. It was superbly researched, written, and tested. I followed that with A Taste of Russia, and now The Georgian Feast, which I just received. I have not cooked anything from it yet, but I have enjoyed reading about the recipes and learning about Georgian traditions and the context of the recipes. I also like to judge a cookbook by its recipes for lamb. I love lamb and am quite familiar with the ways it is prepared around the world. The "lamb test" usually tells me how much the author knows her subject. And Dr. Goldstein easily passes it. I am normally reluctant to buy cookbooks authored by people who have not grown in the food culture that they write about. In the case of Dr. Goldstein, I have no such concern. She knows her topic inside out. Her books are as much about anthropology as they are about cooking, and I am very pleased with this purchase.

The best Georgian Cookbook by a great writer, a professor!

This book is a must for historians interested in this geographic area and this food culture. A great book for people interested in the history of a unique cuisine.