{"id":41149,"date":"2022-12-15T20:10:11","date_gmt":"2022-12-15T20:10:11","guid":{"rendered":"https:\/\/www.accartbooks.com\/uk\/?post_type=product&p=41149"},"modified":"2024-03-13T10:10:58","modified_gmt":"2024-03-13T10:10:58","slug":"tasting-georgia-a-food-and-wine-journey-in-the-caucasus","status":"publish","type":"product","link":"https:\/\/www.accartbooks.com\/uk\/book\/tasting-georgia-a-food-and-wine-journey-in-the-caucasus\/","title":{"rendered":"Tasting Georgia: A Food and Wine Journey in the Caucasus"},"content":{"rendered":"

One of Newsweek’s<\/em> six best travel books of the last decade. Winner Guild of Food Writers, Food and Travel Award 2018. Winner Best Food Book of 2017, Gourmand Cookbook Awards. Shortlisted for the Art of Eating Prize. Shortlisted for the IACP, Culinary Travel Book Award. <\/p>\n

Award-winning food and wine writer and photographer Carla Capalbo has travelled across Georgia collecting recipes and gathering stories from traditional food and wine producers in this stunning but little-known country, nestled between the Caucasus Mountains and the Black Sea. The result is a beautifully illustrated cookbook and personal travel guide. Meet Georgia’s best chefs and cooks and sample their vibrant, colourful cuisine, including vegetables blended with walnuts and aromatic herbs, subtly spiced stews and the irresistible cheese-filled khachapuri breads that are served on every table. Georgia is one of the world’s oldest winemaking areas, with wines traditionally made in clay qvevri buried in the ground. These wines are some of today’s most sought-after by fans of natural and organic viticulture.<\/p>\n","protected":false},"excerpt":{"rendered":"

Carla Capalbo’s award-winning, richly illustrated cookbook and travel guide to the food and natural and organic wines of Georgia, with extensive contact details.
acknowledgements p. 15
\npreface p. 17
\ngeorgia: a short history p. mm ˜˜ 20
\nan introduction to georgian wine p. 23
\nHow to make wine in qvevri p. 23
\nThe history of wine in Georgia p. 25
\nThe Tamada’s Tale p. 29
\nan introduction to georgian food p. 30
\nAbout the supra p. 30
\nreligion, song and dance and the georgian feast
\nby john h. wurdeman v p. 34
\nthe elements of georgian cuisine: ingredients p. 36
\nhow to cook georgian food p. 46
\nAbout the recipes pp. 46-47
\nHow the Georgians Cook p. 48
\nkhachapuri and filled breads p. 49
\nThe Master Recipes pp. 51-53
\nkhinkali p. 54
\nThe Master Recipe p. 55
\n1 tbilisi p. 58
\nTbilisi: a brief history p. 62 Where to Eat, Drink, Shop and
\nStay p. 63 Three women chefs p. 72
\nMulberry and goat cheese salad p. 74 Stuffed tomatoes p. 76
\nBeef and chickpea stew p. 78 Stuffed vine leaves p. 80
\nChicken with pomegranate juice p. 82 Pumpkin with walnuts p. 84
\nMussels chakapuli p. 86
\n2 the centre: mtskheta and the kartlis p. 88
\nMtskheta p. 91 Jighaura p. 95 Saguramo p. 95 Chardakhi p. 96
\nMukhrani p. 106 Gori p. 107 Patara Ateni p. 107 Didi
\nAteni p. 108 Ateni Sioni p. 109 Uplistsikhe p. 109 Garikula p. 112
\nKiketi p. 113 Tamarisi p. 116 Marneuli p. 116
\nShavnabada p. 116 Bolnisi p. 119 Dmanisi p. 119
\nWalnut paste p. 100 Aubergine \/ eggplant rolls p. 102
\nAubergine \/ eggplant family style p. 104
\n3 east to kakheti p. 120
\nKakheti and its wines p. 123 Kakheti food and history p. 125
\nTusheti p. 126 Zemo Alvani p. 129 Alaverdi p. 133
\nLaliskuri p. 136 Artana p. 142 Ikalto p. 145 Vardisubani p. 145
\nShuamta p. 147 Telavi p. 151 Shalauri p. 152 Kisiskhevi p. 154
\nGremi p. 155 Sabue p. 155 Nekresi p. 157 Lagodekhi p. 157
\nBakurtsikhe p. 158 Sighnaghi p. 159 Bodbe p. 179
\nMirzaani p. 179 Khornabuji p. 180 Bodbiskhevi p. 180 Kvemo
\nMagharo p. 181 Manavi p. 184 Davit-Gareja p. 193
\nTushetian pancakes p. 138 Tushetian potato and cheese
\nkhinkali p. 140 Lamb chakapuli p. 148 aubergine \/ eggplant
\najapsandali p. 170 Herbed oyster mushrooms p. 172
\nWilted purslane salad p. 174 Stewed sour cherries p. 176
\nTarragon and egg pie p. 186 Green beans with eggs p. 188
\nChilled yogurt soup p. 190
\n4 south-west to samtskhe-javakheti p. 194
\nPhoka p. 197 Vardzia p. 200 Chachkari p. 206 Khizabavra
\nValley p. 208 Khertvisi p. 211 Nijgori p. 212 Khizabavra p. 226
\nSaro p. 228 Akhaltsikhe p. 228 Borjomi p. 231 Akhaldaba p. 231
\nBakuriani p. 231
\nBeef and tomato stew p. 202 Grilled meatballs p. 204 Meskhetian
\nkhachapuri p. 218 Small potato khinkali dumplings p. 220 Noodle
\nand yogurt soup p. 222 Stewed fruits and onions p. 224
\n5 west to imereti p. 232
\nFood and Wine p. 235 Maqatubani p. 239 Kldeeti p. 248
\nZestaponi p. 249 Kvaliti p. 249 Terjola p. 258
\nNakhshirghele p. 262 Dimi p. 272 Baghdati p. 272 Kutaisi p. 273
\nNatural and Archælogical sites in Imereti p. 275 Kumistavi p. 275
\nSataplia p. 275 Tskaltubo p. 275 Zeda Gordi p. 275
\nOkatse p. 275 Chiatura p. 275 Sormoni p. 276 Gelati p. 276
\nVani p. 276 Persati p. 276
\nDuck with blackberry sauce p. 244 Leeks with walnut paste p. 246
\nLeafy greens with walnut paste p. 256 Green beans with walnut
\npaste p. 256 Lobio: beans with walnuts and spices p. 266 Tkemali:
\nsour plum sauce p. 268 Beets with sour plum sauce p. 268 Bazhe:
\nspiced walnut paste p. 270 Beets with spiced walnut paste p. 270
\n6 the black sea coast: guria and adjara p. 278
\nAbout Guria p. 282 Ozurgeti p. 283 Bakhmaro p. 283
\nUreki p. 283 Shekvetili p. 283 Kolkheti p. 283 Sakvavistke p. 283
\nDablatsikhe p. 283 Dvabzu p. 294 The Gurian house p. 295
\nAbout Adjara p. 298 Tsikhisdziri p. 298 Kobuleti p. 298
\nBatumi p. 310 Goderdzi p. 311 About the Black Sea p. 312
\nEating in Batumi p. 313 Gonio-Apsaros p. 314 Sarpi p. 314
\nKvashta p. 314 Acharistskali p. 315
\nGurian Christmas khachapuri p. 288 ‘Backcombed’ aubergines \/
\neggplant p. 290 Hazelnut paste p. 292 Chirbuli: eggs with onions
\nand tomatoes p. 300 Kharcho: chicken and walnut stew p. 302
\nAchma: baked layered pasta p. 304 Fish baked with walnuts p. 308
\nAdjarian khachapuri p. 316
\n7 west to samegrelo p. 318
\nMegrelian food p. 322 The Megrelian house p. 322
\nTo see in Samegrelo p. 324 Mukhuri p. 324 Martvili p. 324
\nDidi Chkoni p. 325 Salkhino p. 325 Tsachkhuri p. 327
\nTargameuli p. 328 Nosiri p. 340 Senaki p. 340 Poti p. 340
\nAnaklia p. 340 Zugdidi p. 341
\nSpicy green and red pepper ajika p. 334 Megrelian khachapuri p. 336
\nCold chicken satsivi with spiced walnut sauce p. 338 Spicy
\nribs p. 344 Tchvishtari: cheesy cornbread p. 346 Elarji: cornmeal
\nwith cheese p. 348 Chicken with bazhe nut sauce p. 350
\n8 north-west to svaneti p. 352
\nOn Svanetian food p. 355 Svaneti: a short history p. 356
\nBecho Valley p. 360 Ushkhvanari p. 360 Ushba p. 370
\nMestia p. 371 Ski slopes and glaciers p. 372 Hatsvali p. 372
\nTetnuldi p. 372 Ushguli p. 373 Chvibiani p. 374
\nKubdari: spiced meat bread p. 364 Cooked and raw salad p. 366
\nBraised meatballs p. 368 Mushrooms and red peppers p. 376
\n9 west and north to racha-lechkhumi p. 378
\nKhvanchkara p. 382 Grape varieties of the region p. 382
\nAmbrolauri p. 382,386 Nikortsminda p. 384 Patara Chorjo p. 387
\nDzirageuli p. 394 Oni p. 400
\nCooked ajika p. 392 Beet-green bread p. 396 Beans stewed with
\nherbs p. 398 Lobiani: bean-filled bread p. 402 Grilled chicken with
\ngarlic sauce p. 404
\n10 north to kazbegi and upper mtskheta mtianeti p. 406
\nFood p. 410 Tsitelsopeli p. 410 Ananuri p. 410
\nKhevsureti p. 411 Shatili p. 411 Mutso p. 411 Gudauri p. 414
\nStepantsminda p. 414 Kazbegi p. 414 Gergeti p. 420
\nArsha p. 421
\nMeat-filled khinkali dumplings p. 416 Cheese and potato
\nbread p. 418
\nbibliography and travel information p. 423
\nrecipe index and meal planner p. 426
\nindex p. 429<\/p>\n","protected":false},"featured_media":41888,"template":"","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"product_brand":[],"product_cat":[5752,5550],"product_tag":[],"class_list":{"0":"post-41149","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-food-drink","7":"product_cat-travel","8":"author-by-author-carla-capalbo","9":"publisher-pallas-athene","11":"first","12":"instock","13":"shipping-taxable","14":"purchasable","15":"product-type-simple"},"acf":[],"yoast_head":"\nTasting Georgia: A Food and Wine Journey in the Caucasus - ACC Art Books UK<\/title>\n<meta name=\"description\" content=\"Title: Tasting Georgia: A Food and Wine Journey in the Caucasus, Pages: 464 Pages, Publish Date: 5th Apr 2023, Author: Carla Capalbo, ISBN: 9781843681953. Carla Capalbo’s award-winning, richly illustrated cookbook and travel guide to the food and natural and organic wines of Georgia, with extensive contact details.acknowledgements p. 15 preface p. 17 georgia: a short history p. mm ˜˜ 20 an introduction to georgian wine p. 23 How to make wine in qvevri p. 23 The history of wine in Georgia p. 25 The Tamada’s Tale p. 29 an introduction to georgian food p. 30 About the supra p. 30 religion, song and dance and the georgian feast by john h. wurdeman v p. 34 the elements of georgian cuisine: ingredients p. 36 how to cook georgian food p. 46 About the recipes pp. 46-47 How the Georgians Cook p. 48 khachapuri and filled breads p. 49 The Master Recipes pp. 51-53 khinkali p. 54 The Master Recipe p. 55 1 tbilisi p. 58 Tbilisi: a brief history p. 62 Where to Eat, Drink, Shop and Stay p. 63 Three women chefs p. 72 Mulberry and goat cheese salad p. 74 Stuffed tomatoes p. 76 Beef and chickpea stew p. 78 Stuffed vine leaves p. 80 Chicken with pomegranate juice p. 82 Pumpkin with walnuts p. 84 Mussels chakapuli p. 86 2 the centre: mtskheta and the kartlis p. 88 Mtskheta p. 91 Jighaura p. 95 Saguramo p. 95 Chardakhi p. 96 Mukhrani p. 106 Gori p. 107 Patara Ateni p. 107 Didi Ateni p. 108 Ateni Sioni p. 109 Uplistsikhe p. 109 Garikula p. 112 Kiketi p. 113 Tamarisi p. 116 Marneuli p. 116 Shavnabada p. 116 Bolnisi p. 119 Dmanisi p. 119 Walnut paste p. 100 Aubergine \/ eggplant rolls p. 102 Aubergine \/ eggplant family style p. 104 3 east to kakheti p. 120 Kakheti and its wines p. 123 Kakheti food and history p. 125 Tusheti p. 126 Zemo Alvani p. 129 Alaverdi p. 133 Laliskuri p. 136 Artana p. 142 Ikalto p. 145 Vardisubani p. 145 Shuamta p. 147 Telavi p. 151 Shalauri p. 152 Kisiskhevi p. 154 Gremi p. 155 Sabue p. 155 Nekresi p. 157 Lagodekhi p. 157 Bakurtsikhe p. 158 Sighnaghi p. 159 Bodbe p. 179 Mirzaani p. 179 Khornabuji p. 180 Bodbiskhevi p. 180 Kvemo Magharo p. 181 Manavi p. 184 Davit-Gareja p. 193 Tushetian pancakes p. 138 Tushetian potato and cheese khinkali p. 140 Lamb chakapuli p. 148 aubergine \/ eggplant ajapsandali p. 170 Herbed oyster mushrooms p. 172 Wilted purslane salad p. 174 Stewed sour cherries p. 176 Tarragon and egg pie p. 186 Green beans with eggs p. 188 Chilled yogurt soup p. 190 4 south-west to samtskhe-javakheti p. 194 Phoka p. 197 Vardzia p. 200 Chachkari p. 206 Khizabavra Valley p. 208 Khertvisi p. 211 Nijgori p. 212 Khizabavra p. 226 Saro p. 228 Akhaltsikhe p. 228 Borjomi p. 231 Akhaldaba p. 231 Bakuriani p. 231 Beef and tomato stew p. 202 Grilled meatballs p. 204 Meskhetian khachapuri p. 218 Small potato khinkali dumplings p. 220 Noodle and yogurt soup p. 222 Stewed fruits and onions p. 224 5 west to imereti p. 232 Food and Wine p. 235 Maqatubani p. 239 Kldeeti p. 248 Zestaponi p. 249 Kvaliti p. 249 Terjola p. 258 Nakhshirghele p. 262 Dimi p. 272 Baghdati p. 272 Kutaisi p. 273 Natural and Archælogical sites in Imereti p. 275 Kumistavi p. 275 Sataplia p. 275 Tskaltubo p. 275 Zeda Gordi p. 275 Okatse p. 275 Chiatura p. 275 Sormoni p. 276 Gelati p. 276 Vani p. 276 Persati p. 276 Duck with blackberry sauce p. 244 Leeks with walnut paste p. 246 Leafy greens with walnut paste p. 256 Green beans with walnut paste p. 256 Lobio: beans with walnuts and spices p. 266 Tkemali: sour plum sauce p. 268 Beets with sour plum sauce p. 268 Bazhe: spiced walnut paste p. 270 Beets with spiced walnut paste p. 270 6 the black sea coast: guria and adjara p. 278 About Guria p. 282 Ozurgeti p. 283 Bakhmaro p. 283 Ureki p. 283 Shekvetili p. 283 Kolkheti p. 283 Sakvavistke p. 283 Dablatsikhe p. 283 Dvabzu p. 294 The Gurian house p. 295 About Adjara p. 298 Tsikhisdziri p. 298 Kobuleti p. 298 Batumi p. 310 Goderdzi p. 311 About the Black Sea p. 312 Eating in Batumi p. 313 Gonio-Apsaros p. 314 Sarpi p. 314 Kvashta p. 314 Acharistskali p. 315 Gurian Christmas khachapuri p. 288 ‘Backcombed’ aubergines \/ eggplant p. 290 Hazelnut paste p. 292 Chirbuli: eggs with onions and tomatoes p. 300 Kharcho: chicken and walnut stew p. 302 Achma: baked layered pasta p. 304 Fish baked with walnuts p. 308 Adjarian khachapuri p. 316 7 west to samegrelo p. 318 Megrelian food p. 322 The Megrelian house p. 322 To see in Samegrelo p. 324 Mukhuri p. 324 Martvili p. 324 Didi Chkoni p. 325 Salkhino p. 325 Tsachkhuri p. 327 Targameuli p. 328 Nosiri p. 340 Senaki p. 340 Poti p. 340 Anaklia p. 340 Zugdidi p. 341 Spicy green and red pepper ajika p. 334 Megrelian khachapuri p. 336 Cold chicken satsivi with spiced walnut sauce p. 338 Spicy ribs p. 344 Tchvishtari: cheesy cornbread p. 346 Elarji: cornmeal with cheese p. 348 Chicken with bazhe nut sauce p. 350 8 north-west to svaneti p. 352 On Svanetian food p. 355 Svaneti: a short history p. 356 Becho Valley p. 360 Ushkhvanari p. 360 Ushba p. 370 Mestia p. 371 Ski slopes and glaciers p. 372 Hatsvali p. 372 Tetnuldi p. 372 Ushguli p. 373 Chvibiani p. 374 Kubdari: spiced meat bread p. 364 Cooked and raw salad p. 366 Braised meatballs p. 368 Mushrooms and red peppers p. 376 9 west and north to racha-lechkhumi p. 378 Khvanchkara p. 382 Grape varieties of the region p. 382 Ambrolauri p. 382,386 Nikortsminda p. 384 Patara Chorjo p. 387 Dzirageuli p. 394 Oni p. 400 Cooked ajika p. 392 Beet-green bread p. 396 Beans stewed with herbs p. 398 Lobiani: bean-filled bread p. 402 Grilled chicken with garlic sauce p. 404 10 north to kazbegi and upper mtskheta mtianeti p. 406 Food p. 410 Tsitelsopeli p. 410 Ananuri p. 410 Khevsureti p. 411 Shatili p. 411 Mutso p. 411 Gudauri p. 414 Stepantsminda p. 414 Kazbegi p. 414 Gergeti p. 420 Arsha p. 421 Meat-filled khinkali dumplings p. 416 Cheese and potato bread p. 418 bibliography and travel information p. 423 recipe index and meal planner p. 426 index p. 429\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.accartbooks.com\/uk\/book\/tasting-georgia-a-food-and-wine-journey-in-the-caucasus\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tasting Georgia: A Food and Wine Journey in the Caucasus - ACC Art Books UK\" \/>\n<meta property=\"og:description\" content=\"Title: Tasting Georgia: A Food and Wine Journey in the Caucasus, Pages: 464 Pages, Publish Date: 5th Apr 2023, Author: Carla Capalbo, ISBN: 9781843681953. Carla Capalbo’s award-winning, richly illustrated cookbook and travel guide to the food and natural and organic wines of Georgia, with extensive contact details.acknowledgements p. 15 preface p. 17 georgia: a short history p. mm ˜˜ 20 an introduction to georgian wine p. 23 How to make wine in qvevri p. 23 The history of wine in Georgia p. 25 The Tamada’s Tale p. 29 an introduction to georgian food p. 30 About the supra p. 30 religion, song and dance and the georgian feast by john h. wurdeman v p. 34 the elements of georgian cuisine: ingredients p. 36 how to cook georgian food p. 46 About the recipes pp. 46-47 How the Georgians Cook p. 48 khachapuri and filled breads p. 49 The Master Recipes pp. 51-53 khinkali p. 54 The Master Recipe p. 55 1 tbilisi p. 58 Tbilisi: a brief history p. 62 Where to Eat, Drink, Shop and Stay p. 63 Three women chefs p. 72 Mulberry and goat cheese salad p. 74 Stuffed tomatoes p. 76 Beef and chickpea stew p. 78 Stuffed vine leaves p. 80 Chicken with pomegranate juice p. 82 Pumpkin with walnuts p. 84 Mussels chakapuli p. 86 2 the centre: mtskheta and the kartlis p. 88 Mtskheta p. 91 Jighaura p. 95 Saguramo p. 95 Chardakhi p. 96 Mukhrani p. 106 Gori p. 107 Patara Ateni p. 107 Didi Ateni p. 108 Ateni Sioni p. 109 Uplistsikhe p. 109 Garikula p. 112 Kiketi p. 113 Tamarisi p. 116 Marneuli p. 116 Shavnabada p. 116 Bolnisi p. 119 Dmanisi p. 119 Walnut paste p. 100 Aubergine \/ eggplant rolls p. 102 Aubergine \/ eggplant family style p. 104 3 east to kakheti p. 120 Kakheti and its wines p. 123 Kakheti food and history p. 125 Tusheti p. 126 Zemo Alvani p. 129 Alaverdi p. 133 Laliskuri p. 136 Artana p. 142 Ikalto p. 145 Vardisubani p. 145 Shuamta p. 147 Telavi p. 151 Shalauri p. 152 Kisiskhevi p. 154 Gremi p. 155 Sabue p. 155 Nekresi p. 157 Lagodekhi p. 157 Bakurtsikhe p. 158 Sighnaghi p. 159 Bodbe p. 179 Mirzaani p. 179 Khornabuji p. 180 Bodbiskhevi p. 180 Kvemo Magharo p. 181 Manavi p. 184 Davit-Gareja p. 193 Tushetian pancakes p. 138 Tushetian potato and cheese khinkali p. 140 Lamb chakapuli p. 148 aubergine \/ eggplant ajapsandali p. 170 Herbed oyster mushrooms p. 172 Wilted purslane salad p. 174 Stewed sour cherries p. 176 Tarragon and egg pie p. 186 Green beans with eggs p. 188 Chilled yogurt soup p. 190 4 south-west to samtskhe-javakheti p. 194 Phoka p. 197 Vardzia p. 200 Chachkari p. 206 Khizabavra Valley p. 208 Khertvisi p. 211 Nijgori p. 212 Khizabavra p. 226 Saro p. 228 Akhaltsikhe p. 228 Borjomi p. 231 Akhaldaba p. 231 Bakuriani p. 231 Beef and tomato stew p. 202 Grilled meatballs p. 204 Meskhetian khachapuri p. 218 Small potato khinkali dumplings p. 220 Noodle and yogurt soup p. 222 Stewed fruits and onions p. 224 5 west to imereti p. 232 Food and Wine p. 235 Maqatubani p. 239 Kldeeti p. 248 Zestaponi p. 249 Kvaliti p. 249 Terjola p. 258 Nakhshirghele p. 262 Dimi p. 272 Baghdati p. 272 Kutaisi p. 273 Natural and Archælogical sites in Imereti p. 275 Kumistavi p. 275 Sataplia p. 275 Tskaltubo p. 275 Zeda Gordi p. 275 Okatse p. 275 Chiatura p. 275 Sormoni p. 276 Gelati p. 276 Vani p. 276 Persati p. 276 Duck with blackberry sauce p. 244 Leeks with walnut paste p. 246 Leafy greens with walnut paste p. 256 Green beans with walnut paste p. 256 Lobio: beans with walnuts and spices p. 266 Tkemali: sour plum sauce p. 268 Beets with sour plum sauce p. 268 Bazhe: spiced walnut paste p. 270 Beets with spiced walnut paste p. 270 6 the black sea coast: guria and adjara p. 278 About Guria p. 282 Ozurgeti p. 283 Bakhmaro p. 283 Ureki p. 283 Shekvetili p. 283 Kolkheti p. 283 Sakvavistke p. 283 Dablatsikhe p. 283 Dvabzu p. 294 The Gurian house p. 295 About Adjara p. 298 Tsikhisdziri p. 298 Kobuleti p. 298 Batumi p. 310 Goderdzi p. 311 About the Black Sea p. 312 Eating in Batumi p. 313 Gonio-Apsaros p. 314 Sarpi p. 314 Kvashta p. 314 Acharistskali p. 315 Gurian Christmas khachapuri p. 288 ‘Backcombed’ aubergines \/ eggplant p. 290 Hazelnut paste p. 292 Chirbuli: eggs with onions and tomatoes p. 300 Kharcho: chicken and walnut stew p. 302 Achma: baked layered pasta p. 304 Fish baked with walnuts p. 308 Adjarian khachapuri p. 316 7 west to samegrelo p. 318 Megrelian food p. 322 The Megrelian house p. 322 To see in Samegrelo p. 324 Mukhuri p. 324 Martvili p. 324 Didi Chkoni p. 325 Salkhino p. 325 Tsachkhuri p. 327 Targameuli p. 328 Nosiri p. 340 Senaki p. 340 Poti p. 340 Anaklia p. 340 Zugdidi p. 341 Spicy green and red pepper ajika p. 334 Megrelian khachapuri p. 336 Cold chicken satsivi with spiced walnut sauce p. 338 Spicy ribs p. 344 Tchvishtari: cheesy cornbread p. 346 Elarji: cornmeal with cheese p. 348 Chicken with bazhe nut sauce p. 350 8 north-west to svaneti p. 352 On Svanetian food p. 355 Svaneti: a short history p. 356 Becho Valley p. 360 Ushkhvanari p. 360 Ushba p. 370 Mestia p. 371 Ski slopes and glaciers p. 372 Hatsvali p. 372 Tetnuldi p. 372 Ushguli p. 373 Chvibiani p. 374 Kubdari: spiced meat bread p. 364 Cooked and raw salad p. 366 Braised meatballs p. 368 Mushrooms and red peppers p. 376 9 west and north to racha-lechkhumi p. 378 Khvanchkara p. 382 Grape varieties of the region p. 382 Ambrolauri p. 382,386 Nikortsminda p. 384 Patara Chorjo p. 387 Dzirageuli p. 394 Oni p. 400 Cooked ajika p. 392 Beet-green bread p. 396 Beans stewed with herbs p. 398 Lobiani: bean-filled bread p. 402 Grilled chicken with garlic sauce p. 404 10 north to kazbegi and upper mtskheta mtianeti p. 406 Food p. 410 Tsitelsopeli p. 410 Ananuri p. 410 Khevsureti p. 411 Shatili p. 411 Mutso p. 411 Gudauri p. 414 Stepantsminda p. 414 Kazbegi p. 414 Gergeti p. 420 Arsha p. 421 Meat-filled khinkali dumplings p. 416 Cheese and potato bread p. 418 bibliography and travel information p. 423 recipe index and meal planner p. 426 index p. 429\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.accartbooks.com\/uk\/book\/tasting-georgia-a-food-and-wine-journey-in-the-caucasus\/\" \/>\n<meta property=\"og:site_name\" content=\"ACC Art Books UK\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/ACCArtBooks\/\" \/>\n<meta property=\"article:modified_time\" content=\"2024-03-13T10:10:58+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@accartbooks\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.accartbooks.com\/uk\/book\/tasting-georgia-a-food-and-wine-journey-in-the-caucasus\/\",\"url\":\"https:\/\/www.accartbooks.com\/uk\/book\/tasting-georgia-a-food-and-wine-journey-in-the-caucasus\/\",\"name\":\"Tasting Georgia: A Food and Wine Journey in the Caucasus - ACC Art Books 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Carla Capalbo’s award-winning, richly illustrated cookbook and travel guide to the food and natural and organic wines of Georgia, with extensive contact details.acknowledgements p. 15 preface p. 17 georgia: a short history p. mm ˜˜ 20 an introduction to georgian wine p. 23 How to make wine in qvevri p. 23 The history of wine in Georgia p. 25 The Tamada’s Tale p. 29 an introduction to georgian food p. 30 About the supra p. 30 religion, song and dance and the georgian feast by john h. wurdeman v p. 34 the elements of georgian cuisine: ingredients p. 36 how to cook georgian food p. 46 About the recipes pp. 46-47 How the Georgians Cook p. 48 khachapuri and filled breads p. 49 The Master Recipes pp. 51-53 khinkali p. 54 The Master Recipe p. 55 1 tbilisi p. 58 Tbilisi: a brief history p. 62 Where to Eat, Drink, Shop and Stay p. 63 Three women chefs p. 72 Mulberry and goat cheese salad p. 74 Stuffed tomatoes p. 76 Beef and chickpea stew p. 78 Stuffed vine leaves p. 80 Chicken with pomegranate juice p. 82 Pumpkin with walnuts p. 84 Mussels chakapuli p. 86 2 the centre: mtskheta and the kartlis p. 88 Mtskheta p. 91 Jighaura p. 95 Saguramo p. 95 Chardakhi p. 96 Mukhrani p. 106 Gori p. 107 Patara Ateni p. 107 Didi Ateni p. 108 Ateni Sioni p. 109 Uplistsikhe p. 109 Garikula p. 112 Kiketi p. 113 Tamarisi p. 116 Marneuli p. 116 Shavnabada p. 116 Bolnisi p. 119 Dmanisi p. 119 Walnut paste p. 100 Aubergine \/ eggplant rolls p. 102 Aubergine \/ eggplant family style p. 104 3 east to kakheti p. 120 Kakheti and its wines p. 123 Kakheti food and history p. 125 Tusheti p. 126 Zemo Alvani p. 129 Alaverdi p. 133 Laliskuri p. 136 Artana p. 142 Ikalto p. 145 Vardisubani p. 145 Shuamta p. 147 Telavi p. 151 Shalauri p. 152 Kisiskhevi p. 154 Gremi p. 155 Sabue p. 155 Nekresi p. 157 Lagodekhi p. 157 Bakurtsikhe p. 158 Sighnaghi p. 159 Bodbe p. 179 Mirzaani p. 179 Khornabuji p. 180 Bodbiskhevi p. 180 Kvemo Magharo p. 181 Manavi p. 184 Davit-Gareja p. 193 Tushetian pancakes p. 138 Tushetian potato and cheese khinkali p. 140 Lamb chakapuli p. 148 aubergine \/ eggplant ajapsandali p. 170 Herbed oyster mushrooms p. 172 Wilted purslane salad p. 174 Stewed sour cherries p. 176 Tarragon and egg pie p. 186 Green beans with eggs p. 188 Chilled yogurt soup p. 190 4 south-west to samtskhe-javakheti p. 194 Phoka p. 197 Vardzia p. 200 Chachkari p. 206 Khizabavra Valley p. 208 Khertvisi p. 211 Nijgori p. 212 Khizabavra p. 226 Saro p. 228 Akhaltsikhe p. 228 Borjomi p. 231 Akhaldaba p. 231 Bakuriani p. 231 Beef and tomato stew p. 202 Grilled meatballs p. 204 Meskhetian khachapuri p. 218 Small potato khinkali dumplings p. 220 Noodle and yogurt soup p. 222 Stewed fruits and onions p. 224 5 west to imereti p. 232 Food and Wine p. 235 Maqatubani p. 239 Kldeeti p. 248 Zestaponi p. 249 Kvaliti p. 249 Terjola p. 258 Nakhshirghele p. 262 Dimi p. 272 Baghdati p. 272 Kutaisi p. 273 Natural and Archælogical sites in Imereti p. 275 Kumistavi p. 275 Sataplia p. 275 Tskaltubo p. 275 Zeda Gordi p. 275 Okatse p. 275 Chiatura p. 275 Sormoni p. 276 Gelati p. 276 Vani p. 276 Persati p. 276 Duck with blackberry sauce p. 244 Leeks with walnut paste p. 246 Leafy greens with walnut paste p. 256 Green beans with walnut paste p. 256 Lobio: beans with walnuts and spices p. 266 Tkemali: sour plum sauce p. 268 Beets with sour plum sauce p. 268 Bazhe: spiced walnut paste p. 270 Beets with spiced walnut paste p. 270 6 the black sea coast: guria and adjara p. 278 About Guria p. 282 Ozurgeti p. 283 Bakhmaro p. 283 Ureki p. 283 Shekvetili p. 283 Kolkheti p. 283 Sakvavistke p. 283 Dablatsikhe p. 283 Dvabzu p. 294 The Gurian house p. 295 About Adjara p. 298 Tsikhisdziri p. 298 Kobuleti p. 298 Batumi p. 310 Goderdzi p. 311 About the Black Sea p. 312 Eating in Batumi p. 313 Gonio-Apsaros p. 314 Sarpi p. 314 Kvashta p. 314 Acharistskali p. 315 Gurian Christmas khachapuri p. 288 ‘Backcombed’ aubergines \/ eggplant p. 290 Hazelnut paste p. 292 Chirbuli: eggs with onions and tomatoes p. 300 Kharcho: chicken and walnut stew p. 302 Achma: baked layered pasta p. 304 Fish baked with walnuts p. 308 Adjarian khachapuri p. 316 7 west to samegrelo p. 318 Megrelian food p. 322 The Megrelian house p. 322 To see in Samegrelo p. 324 Mukhuri p. 324 Martvili p. 324 Didi Chkoni p. 325 Salkhino p. 325 Tsachkhuri p. 327 Targameuli p. 328 Nosiri p. 340 Senaki p. 340 Poti p. 340 Anaklia p. 340 Zugdidi p. 341 Spicy green and red pepper ajika p. 334 Megrelian khachapuri p. 336 Cold chicken satsivi with spiced walnut sauce p. 338 Spicy ribs p. 344 Tchvishtari: cheesy cornbread p. 346 Elarji: cornmeal with cheese p. 348 Chicken with bazhe nut sauce p. 350 8 north-west to svaneti p. 352 On Svanetian food p. 355 Svaneti: a short history p. 356 Becho Valley p. 360 Ushkhvanari p. 360 Ushba p. 370 Mestia p. 371 Ski slopes and glaciers p. 372 Hatsvali p. 372 Tetnuldi p. 372 Ushguli p. 373 Chvibiani p. 374 Kubdari: spiced meat bread p. 364 Cooked and raw salad p. 366 Braised meatballs p. 368 Mushrooms and red peppers p. 376 9 west and north to racha-lechkhumi p. 378 Khvanchkara p. 382 Grape varieties of the region p. 382 Ambrolauri p. 382,386 Nikortsminda p. 384 Patara Chorjo p. 387 Dzirageuli p. 394 Oni p. 400 Cooked ajika p. 392 Beet-green bread p. 396 Beans stewed with herbs p. 398 Lobiani: bean-filled bread p. 402 Grilled chicken with garlic sauce p. 404 10 north to kazbegi and upper mtskheta mtianeti p. 406 Food p. 410 Tsitelsopeli p. 410 Ananuri p. 410 Khevsureti p. 411 Shatili p. 411 Mutso p. 411 Gudauri p. 414 Stepantsminda p. 414 Kazbegi p. 414 Gergeti p. 420 Arsha p. 421 Meat-filled khinkali dumplings p. 416 Cheese and potato bread p. 418 bibliography and travel information p. 423 recipe index and meal planner p. 426 index p. 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Carla Capalbo’s award-winning, richly illustrated cookbook and travel guide to the food and natural and organic wines of Georgia, with extensive contact details.acknowledgements p. 15 preface p. 17 georgia: a short history p. mm ˜˜ 20 an introduction to georgian wine p. 23 How to make wine in qvevri p. 23 The history of wine in Georgia p. 25 The Tamada’s Tale p. 29 an introduction to georgian food p. 30 About the supra p. 30 religion, song and dance and the georgian feast by john h. wurdeman v p. 34 the elements of georgian cuisine: ingredients p. 36 how to cook georgian food p. 46 About the recipes pp. 46-47 How the Georgians Cook p. 48 khachapuri and filled breads p. 49 The Master Recipes pp. 51-53 khinkali p. 54 The Master Recipe p. 55 1 tbilisi p. 58 Tbilisi: a brief history p. 62 Where to Eat, Drink, Shop and Stay p. 63 Three women chefs p. 72 Mulberry and goat cheese salad p. 74 Stuffed tomatoes p. 76 Beef and chickpea stew p. 78 Stuffed vine leaves p. 80 Chicken with pomegranate juice p. 82 Pumpkin with walnuts p. 84 Mussels chakapuli p. 86 2 the centre: mtskheta and the kartlis p. 88 Mtskheta p. 91 Jighaura p. 95 Saguramo p. 95 Chardakhi p. 96 Mukhrani p. 106 Gori p. 107 Patara Ateni p. 107 Didi Ateni p. 108 Ateni Sioni p. 109 Uplistsikhe p. 109 Garikula p. 112 Kiketi p. 113 Tamarisi p. 116 Marneuli p. 116 Shavnabada p. 116 Bolnisi p. 119 Dmanisi p. 119 Walnut paste p. 100 Aubergine \/ eggplant rolls p. 102 Aubergine \/ eggplant family style p. 104 3 east to kakheti p. 120 Kakheti and its wines p. 123 Kakheti food and history p. 125 Tusheti p. 126 Zemo Alvani p. 129 Alaverdi p. 133 Laliskuri p. 136 Artana p. 142 Ikalto p. 145 Vardisubani p. 145 Shuamta p. 147 Telavi p. 151 Shalauri p. 152 Kisiskhevi p. 154 Gremi p. 155 Sabue p. 155 Nekresi p. 157 Lagodekhi p. 157 Bakurtsikhe p. 158 Sighnaghi p. 159 Bodbe p. 179 Mirzaani p. 179 Khornabuji p. 180 Bodbiskhevi p. 180 Kvemo Magharo p. 181 Manavi p. 184 Davit-Gareja p. 193 Tushetian pancakes p. 138 Tushetian potato and cheese khinkali p. 140 Lamb chakapuli p. 148 aubergine \/ eggplant ajapsandali p. 170 Herbed oyster mushrooms p. 172 Wilted purslane salad p. 174 Stewed sour cherries p. 176 Tarragon and egg pie p. 186 Green beans with eggs p. 188 Chilled yogurt soup p. 190 4 south-west to samtskhe-javakheti p. 194 Phoka p. 197 Vardzia p. 200 Chachkari p. 206 Khizabavra Valley p. 208 Khertvisi p. 211 Nijgori p. 212 Khizabavra p. 226 Saro p. 228 Akhaltsikhe p. 228 Borjomi p. 231 Akhaldaba p. 231 Bakuriani p. 231 Beef and tomato stew p. 202 Grilled meatballs p. 204 Meskhetian khachapuri p. 218 Small potato khinkali dumplings p. 220 Noodle and yogurt soup p. 222 Stewed fruits and onions p. 224 5 west to imereti p. 232 Food and Wine p. 235 Maqatubani p. 239 Kldeeti p. 248 Zestaponi p. 249 Kvaliti p. 249 Terjola p. 258 Nakhshirghele p. 262 Dimi p. 272 Baghdati p. 272 Kutaisi p. 273 Natural and Archælogical sites in Imereti p. 275 Kumistavi p. 275 Sataplia p. 275 Tskaltubo p. 275 Zeda Gordi p. 275 Okatse p. 275 Chiatura p. 275 Sormoni p. 276 Gelati p. 276 Vani p. 276 Persati p. 276 Duck with blackberry sauce p. 244 Leeks with walnut paste p. 246 Leafy greens with walnut paste p. 256 Green beans with walnut paste p. 256 Lobio: beans with walnuts and spices p. 266 Tkemali: sour plum sauce p. 268 Beets with sour plum sauce p. 268 Bazhe: spiced walnut paste p. 270 Beets with spiced walnut paste p. 270 6 the black sea coast: guria and adjara p. 278 About Guria p. 282 Ozurgeti p. 283 Bakhmaro p. 283 Ureki p. 283 Shekvetili p. 283 Kolkheti p. 283 Sakvavistke p. 283 Dablatsikhe p. 283 Dvabzu p. 294 The Gurian house p. 295 About Adjara p. 298 Tsikhisdziri p. 298 Kobuleti p. 298 Batumi p. 310 Goderdzi p. 311 About the Black Sea p. 312 Eating in Batumi p. 313 Gonio-Apsaros p. 314 Sarpi p. 314 Kvashta p. 314 Acharistskali p. 315 Gurian Christmas khachapuri p. 288 ‘Backcombed’ aubergines \/ eggplant p. 290 Hazelnut paste p. 292 Chirbuli: eggs with onions and tomatoes p. 300 Kharcho: chicken and walnut stew p. 302 Achma: baked layered pasta p. 304 Fish baked with walnuts p. 308 Adjarian khachapuri p. 316 7 west to samegrelo p. 318 Megrelian food p. 322 The Megrelian house p. 322 To see in Samegrelo p. 324 Mukhuri p. 324 Martvili p. 324 Didi Chkoni p. 325 Salkhino p. 325 Tsachkhuri p. 327 Targameuli p. 328 Nosiri p. 340 Senaki p. 340 Poti p. 340 Anaklia p. 340 Zugdidi p. 341 Spicy green and red pepper ajika p. 334 Megrelian khachapuri p. 336 Cold chicken satsivi with spiced walnut sauce p. 338 Spicy ribs p. 344 Tchvishtari: cheesy cornbread p. 346 Elarji: cornmeal with cheese p. 348 Chicken with bazhe nut sauce p. 350 8 north-west to svaneti p. 352 On Svanetian food p. 355 Svaneti: a short history p. 356 Becho Valley p. 360 Ushkhvanari p. 360 Ushba p. 370 Mestia p. 371 Ski slopes and glaciers p. 372 Hatsvali p. 372 Tetnuldi p. 372 Ushguli p. 373 Chvibiani p. 374 Kubdari: spiced meat bread p. 364 Cooked and raw salad p. 366 Braised meatballs p. 368 Mushrooms and red peppers p. 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Carla Capalbo’s award-winning, richly illustrated cookbook and travel guide to the food and natural and organic wines of Georgia, with extensive contact details.acknowledgements p. 15 preface p. 17 georgia: a short history p. mm ˜˜ 20 an introduction to georgian wine p. 23 How to make wine in qvevri p. 23 The history of wine in Georgia p. 25 The Tamada’s Tale p. 29 an introduction to georgian food p. 30 About the supra p. 30 religion, song and dance and the georgian feast by john h. wurdeman v p. 34 the elements of georgian cuisine: ingredients p. 36 how to cook georgian food p. 46 About the recipes pp. 46-47 How the Georgians Cook p. 48 khachapuri and filled breads p. 49 The Master Recipes pp. 51-53 khinkali p. 54 The Master Recipe p. 55 1 tbilisi p. 58 Tbilisi: a brief history p. 62 Where to Eat, Drink, Shop and Stay p. 63 Three women chefs p. 72 Mulberry and goat cheese salad p. 74 Stuffed tomatoes p. 76 Beef and chickpea stew p. 78 Stuffed vine leaves p. 80 Chicken with pomegranate juice p. 82 Pumpkin with walnuts p. 84 Mussels chakapuli p. 86 2 the centre: mtskheta and the kartlis p. 88 Mtskheta p. 91 Jighaura p. 95 Saguramo p. 95 Chardakhi p. 96 Mukhrani p. 106 Gori p. 107 Patara Ateni p. 107 Didi Ateni p. 108 Ateni Sioni p. 109 Uplistsikhe p. 109 Garikula p. 112 Kiketi p. 113 Tamarisi p. 116 Marneuli p. 116 Shavnabada p. 116 Bolnisi p. 119 Dmanisi p. 119 Walnut paste p. 100 Aubergine \/ eggplant rolls p. 102 Aubergine \/ eggplant family style p. 104 3 east to kakheti p. 120 Kakheti and its wines p. 123 Kakheti food and history p. 125 Tusheti p. 126 Zemo Alvani p. 129 Alaverdi p. 133 Laliskuri p. 136 Artana p. 142 Ikalto p. 145 Vardisubani p. 145 Shuamta p. 147 Telavi p. 151 Shalauri p. 152 Kisiskhevi p. 154 Gremi p. 155 Sabue p. 155 Nekresi p. 157 Lagodekhi p. 157 Bakurtsikhe p. 158 Sighnaghi p. 159 Bodbe p. 179 Mirzaani p. 179 Khornabuji p. 180 Bodbiskhevi p. 180 Kvemo Magharo p. 181 Manavi p. 184 Davit-Gareja p. 193 Tushetian pancakes p. 138 Tushetian potato and cheese khinkali p. 140 Lamb chakapuli p. 148 aubergine \/ eggplant ajapsandali p. 170 Herbed oyster mushrooms p. 172 Wilted purslane salad p. 174 Stewed sour cherries p. 176 Tarragon and egg pie p. 186 Green beans with eggs p. 188 Chilled yogurt soup p. 190 4 south-west to samtskhe-javakheti p. 194 Phoka p. 197 Vardzia p. 200 Chachkari p. 206 Khizabavra Valley p. 208 Khertvisi p. 211 Nijgori p. 212 Khizabavra p. 226 Saro p. 228 Akhaltsikhe p. 228 Borjomi p. 231 Akhaldaba p. 231 Bakuriani p. 231 Beef and tomato stew p. 202 Grilled meatballs p. 204 Meskhetian khachapuri p. 218 Small potato khinkali dumplings p. 220 Noodle and yogurt soup p. 222 Stewed fruits and onions p. 224 5 west to imereti p. 232 Food and Wine p. 235 Maqatubani p. 239 Kldeeti p. 248 Zestaponi p. 249 Kvaliti p. 249 Terjola p. 258 Nakhshirghele p. 262 Dimi p. 272 Baghdati p. 272 Kutaisi p. 273 Natural and Archælogical sites in Imereti p. 275 Kumistavi p. 275 Sataplia p. 275 Tskaltubo p. 275 Zeda Gordi p. 275 Okatse p. 275 Chiatura p. 275 Sormoni p. 276 Gelati p. 276 Vani p. 276 Persati p. 276 Duck with blackberry sauce p. 244 Leeks with walnut paste p. 246 Leafy greens with walnut paste p. 256 Green beans with walnut paste p. 256 Lobio: beans with walnuts and spices p. 266 Tkemali: sour plum sauce p. 268 Beets with sour plum sauce p. 268 Bazhe: spiced walnut paste p. 270 Beets with spiced walnut paste p. 270 6 the black sea coast: guria and adjara p. 278 About Guria p. 282 Ozurgeti p. 283 Bakhmaro p. 283 Ureki p. 283 Shekvetili p. 283 Kolkheti p. 283 Sakvavistke p. 283 Dablatsikhe p. 283 Dvabzu p. 294 The Gurian house p. 295 About Adjara p. 298 Tsikhisdziri p. 298 Kobuleti p. 298 Batumi p. 310 Goderdzi p. 311 About the Black Sea p. 312 Eating in Batumi p. 313 Gonio-Apsaros p. 314 Sarpi p. 314 Kvashta p. 314 Acharistskali p. 315 Gurian Christmas khachapuri p. 288 ‘Backcombed’ aubergines \/ eggplant p. 290 Hazelnut paste p. 292 Chirbuli: eggs with onions and tomatoes p. 300 Kharcho: chicken and walnut stew p. 302 Achma: baked layered pasta p. 304 Fish baked with walnuts p. 308 Adjarian khachapuri p. 316 7 west to samegrelo p. 318 Megrelian food p. 322 The Megrelian house p. 322 To see in Samegrelo p. 324 Mukhuri p. 324 Martvili p. 324 Didi Chkoni p. 325 Salkhino p. 325 Tsachkhuri p. 327 Targameuli p. 328 Nosiri p. 340 Senaki p. 340 Poti p. 340 Anaklia p. 340 Zugdidi p. 341 Spicy green and red pepper ajika p. 334 Megrelian khachapuri p. 336 Cold chicken satsivi with spiced walnut sauce p. 338 Spicy ribs p. 344 Tchvishtari: cheesy cornbread p. 346 Elarji: cornmeal with cheese p. 348 Chicken with bazhe nut sauce p. 350 8 north-west to svaneti p. 352 On Svanetian food p. 355 Svaneti: a short history p. 356 Becho Valley p. 360 Ushkhvanari p. 360 Ushba p. 370 Mestia p. 371 Ski slopes and glaciers p. 372 Hatsvali p. 372 Tetnuldi p. 372 Ushguli p. 373 Chvibiani p. 374 Kubdari: spiced meat bread p. 364 Cooked and raw salad p. 366 Braised meatballs p. 368 Mushrooms and red peppers p. 376 9 west and north to racha-lechkhumi p. 378 Khvanchkara p. 382 Grape varieties of the region p. 382 Ambrolauri p. 382,386 Nikortsminda p. 384 Patara Chorjo p. 387 Dzirageuli p. 394 Oni p. 400 Cooked ajika p. 392 Beet-green bread p. 396 Beans stewed with herbs p. 398 Lobiani: bean-filled bread p. 402 Grilled chicken with garlic sauce p. 404 10 north to kazbegi and upper mtskheta mtianeti p. 406 Food p. 410 Tsitelsopeli p. 410 Ananuri p. 410 Khevsureti p. 411 Shatili p. 411 Mutso p. 411 Gudauri p. 414 Stepantsminda p. 414 Kazbegi p. 414 Gergeti p. 420 Arsha p. 421 Meat-filled khinkali dumplings p. 416 Cheese and potato bread p. 418 bibliography and travel information p. 423 recipe index and meal planner p. 426 index p. 429","og_url":"https:\/\/www.accartbooks.com\/uk\/book\/tasting-georgia-a-food-and-wine-journey-in-the-caucasus\/","og_site_name":"ACC Art Books UK","article_publisher":"https:\/\/www.facebook.com\/ACCArtBooks\/","article_modified_time":"2024-03-13T10:10:58+00:00","twitter_card":"summary_large_image","twitter_site":"@accartbooks","twitter_misc":{"Estimated reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.accartbooks.com\/uk\/book\/tasting-georgia-a-food-and-wine-journey-in-the-caucasus\/","url":"https:\/\/www.accartbooks.com\/uk\/book\/tasting-georgia-a-food-and-wine-journey-in-the-caucasus\/","name":"Tasting Georgia: A Food and Wine Journey in the Caucasus - ACC Art Books UK","isPartOf":{"@id":"https:\/\/www.accartbooks.com\/uk\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.accartbooks.com\/uk\/book\/tasting-georgia-a-food-and-wine-journey-in-the-caucasus\/#primaryimage"},"image":{"@id":"https:\/\/www.accartbooks.com\/uk\/book\/tasting-georgia-a-food-and-wine-journey-in-the-caucasus\/#primaryimage"},"thumbnailUrl":"https:\/\/www.accartbooks.com\/app\/uploads\/books\/9781843681953-04-1.jpg","datePublished":"2022-12-15T20:10:11+00:00","dateModified":"2024-03-13T10:10:58+00:00","description":"Title: Tasting Georgia: A Food and Wine Journey in the Caucasus, Pages: 464 Pages, Publish Date: 5th Apr 2023, Author: Carla Capalbo, ISBN: 9781843681953. Carla Capalbo’s award-winning, richly illustrated cookbook and travel guide to the food and natural and organic wines of Georgia, with extensive contact details.acknowledgements p. 15 preface p. 17 georgia: a short history p. mm ˜˜ 20 an introduction to georgian wine p. 23 How to make wine in qvevri p. 23 The history of wine in Georgia p. 25 The Tamada’s Tale p. 29 an introduction to georgian food p. 30 About the supra p. 30 religion, song and dance and the georgian feast by john h. wurdeman v p. 34 the elements of georgian cuisine: ingredients p. 36 how to cook georgian food p. 46 About the recipes pp. 46-47 How the Georgians Cook p. 48 khachapuri and filled breads p. 49 The Master Recipes pp. 51-53 khinkali p. 54 The Master Recipe p. 55 1 tbilisi p. 58 Tbilisi: a brief history p. 62 Where to Eat, Drink, Shop and Stay p. 63 Three women chefs p. 72 Mulberry and goat cheese salad p. 74 Stuffed tomatoes p. 76 Beef and chickpea stew p. 78 Stuffed vine leaves p. 80 Chicken with pomegranate juice p. 82 Pumpkin with walnuts p. 84 Mussels chakapuli p. 86 2 the centre: mtskheta and the kartlis p. 88 Mtskheta p. 91 Jighaura p. 95 Saguramo p. 95 Chardakhi p. 96 Mukhrani p. 106 Gori p. 107 Patara Ateni p. 107 Didi Ateni p. 108 Ateni Sioni p. 109 Uplistsikhe p. 109 Garikula p. 112 Kiketi p. 113 Tamarisi p. 116 Marneuli p. 116 Shavnabada p. 116 Bolnisi p. 119 Dmanisi p. 119 Walnut paste p. 100 Aubergine \/ eggplant rolls p. 102 Aubergine \/ eggplant family style p. 104 3 east to kakheti p. 120 Kakheti and its wines p. 123 Kakheti food and history p. 125 Tusheti p. 126 Zemo Alvani p. 129 Alaverdi p. 133 Laliskuri p. 136 Artana p. 142 Ikalto p. 145 Vardisubani p. 145 Shuamta p. 147 Telavi p. 151 Shalauri p. 152 Kisiskhevi p. 154 Gremi p. 155 Sabue p. 155 Nekresi p. 157 Lagodekhi p. 157 Bakurtsikhe p. 158 Sighnaghi p. 159 Bodbe p. 179 Mirzaani p. 179 Khornabuji p. 180 Bodbiskhevi p. 180 Kvemo Magharo p. 181 Manavi p. 184 Davit-Gareja p. 193 Tushetian pancakes p. 138 Tushetian potato and cheese khinkali p. 140 Lamb chakapuli p. 148 aubergine \/ eggplant ajapsandali p. 170 Herbed oyster mushrooms p. 172 Wilted purslane salad p. 174 Stewed sour cherries p. 176 Tarragon and egg pie p. 186 Green beans with eggs p. 188 Chilled yogurt soup p. 190 4 south-west to samtskhe-javakheti p. 194 Phoka p. 197 Vardzia p. 200 Chachkari p. 206 Khizabavra Valley p. 208 Khertvisi p. 211 Nijgori p. 212 Khizabavra p. 226 Saro p. 228 Akhaltsikhe p. 228 Borjomi p. 231 Akhaldaba p. 231 Bakuriani p. 231 Beef and tomato stew p. 202 Grilled meatballs p. 204 Meskhetian khachapuri p. 218 Small potato khinkali dumplings p. 220 Noodle and yogurt soup p. 222 Stewed fruits and onions p. 224 5 west to imereti p. 232 Food and Wine p. 235 Maqatubani p. 239 Kldeeti p. 248 Zestaponi p. 249 Kvaliti p. 249 Terjola p. 258 Nakhshirghele p. 262 Dimi p. 272 Baghdati p. 272 Kutaisi p. 273 Natural and Archælogical sites in Imereti p. 275 Kumistavi p. 275 Sataplia p. 275 Tskaltubo p. 275 Zeda Gordi p. 275 Okatse p. 275 Chiatura p. 275 Sormoni p. 276 Gelati p. 276 Vani p. 276 Persati p. 276 Duck with blackberry sauce p. 244 Leeks with walnut paste p. 246 Leafy greens with walnut paste p. 256 Green beans with walnut paste p. 256 Lobio: beans with walnuts and spices p. 266 Tkemali: sour plum sauce p. 268 Beets with sour plum sauce p. 268 Bazhe: spiced walnut paste p. 270 Beets with spiced walnut paste p. 270 6 the black sea coast: guria and adjara p. 278 About Guria p. 282 Ozurgeti p. 283 Bakhmaro p. 283 Ureki p. 283 Shekvetili p. 283 Kolkheti p. 283 Sakvavistke p. 283 Dablatsikhe p. 283 Dvabzu p. 294 The Gurian house p. 295 About Adjara p. 298 Tsikhisdziri p. 298 Kobuleti p. 298 Batumi p. 310 Goderdzi p. 311 About the Black Sea p. 312 Eating in Batumi p. 313 Gonio-Apsaros p. 314 Sarpi p. 314 Kvashta p. 314 Acharistskali p. 315 Gurian Christmas khachapuri p. 288 ‘Backcombed’ aubergines \/ eggplant p. 290 Hazelnut paste p. 292 Chirbuli: eggs with onions and tomatoes p. 300 Kharcho: chicken and walnut stew p. 302 Achma: baked layered pasta p. 304 Fish baked with walnuts p. 308 Adjarian khachapuri p. 316 7 west to samegrelo p. 318 Megrelian food p. 322 The Megrelian house p. 322 To see in Samegrelo p. 324 Mukhuri p. 324 Martvili p. 324 Didi Chkoni p. 325 Salkhino p. 325 Tsachkhuri p. 327 Targameuli p. 328 Nosiri p. 340 Senaki p. 340 Poti p. 340 Anaklia p. 340 Zugdidi p. 341 Spicy green and red pepper ajika p. 334 Megrelian khachapuri p. 336 Cold chicken satsivi with spiced walnut sauce p. 338 Spicy ribs p. 344 Tchvishtari: cheesy cornbread p. 346 Elarji: cornmeal with cheese p. 348 Chicken with bazhe nut sauce p. 350 8 north-west to svaneti p. 352 On Svanetian food p. 355 Svaneti: a short history p. 356 Becho Valley p. 360 Ushkhvanari p. 360 Ushba p. 370 Mestia p. 371 Ski slopes and glaciers p. 372 Hatsvali p. 372 Tetnuldi p. 372 Ushguli p. 373 Chvibiani p. 374 Kubdari: spiced meat bread p. 364 Cooked and raw salad p. 366 Braised meatballs p. 368 Mushrooms and red peppers p. 376 9 west and north to racha-lechkhumi p. 378 Khvanchkara p. 382 Grape varieties of the region p. 382 Ambrolauri p. 382,386 Nikortsminda p. 384 Patara Chorjo p. 387 Dzirageuli p. 394 Oni p. 400 Cooked ajika p. 392 Beet-green bread p. 396 Beans stewed with herbs p. 398 Lobiani: bean-filled bread p. 402 Grilled chicken with garlic sauce p. 404 10 north to kazbegi and upper mtskheta mtianeti p. 406 Food p. 410 Tsitelsopeli p. 410 Ananuri p. 410 Khevsureti p. 411 Shatili p. 411 Mutso p. 411 Gudauri p. 414 Stepantsminda p. 414 Kazbegi p. 414 Gergeti p. 420 Arsha p. 421 Meat-filled khinkali dumplings p. 416 Cheese and potato bread p. 418 bibliography and travel information p. 423 recipe index and meal planner p. 426 index p. 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