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The Georgian Feast
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Promotional Information

Book of the Year, Julia Child Cookbook Awards, International Association of Culinary Professionals, 1993.

Table of Contents

Acknowledgments Introduction PART ONE: AN ABUNDANT LAND 1. A Cultural Excursion 2. The Georgian Feast 3. The Flavors of Georgia PART TWO: RECIPES AND MENUS Appetizers Soups Meat Poultry Fish Sauces Cheese, Egg, and Yogurt Dishes Breads and Grains Vegetables Pickles and Preserves Sweets Menus A Glossary of Georgian Culinary Terms Selected Bibliography Index

About the Author

Darra Goldstein is the author of a number of books, including A Taste of Russia: A Cookbook of Russian Hospitality (1983) and The Vegetarian Hearth: Recipes and Reflections for the Cold Season (1996). She is Professor of Russian at Williams College, and is now writing a cultural history of Russian food.

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