Tasting Georgia

NEW IN PAPERBACK

WINNER OF THE GUILD OF FOOD WRITERS AWARDS 2018

WINNER OF THE PRESTIGIOUS ANDRE SIMON AWARD EXPLORES GEORGIA'S CULINARY TRADITIONS

Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterranean's, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country. Georgia is also one of the world's oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground. Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country.

The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the world's gastronomic map.

Carla Capalbo has written 14 books on food and wine. Her last book Collio: Fine Wines and Foods from Italy’s North-east won the prestigious André Simon Award for best wine book.