Darra Goldstein aims to introduce the world to the delectable dishes of the Republic of Georgia. The Georgian Feast takes you on a cultural excursion, painting pictures of the Georgian countryside and highways, the coast and the farmland, and includes recipes from soups and sauces, pickles and preserves, and many savory meat dishes, each framed in their cultural context.

In The Georgian Feast, Darra Goldstein explores the many delicious and varied dishes that come from the rich Georgian culinary tradition. This book is a celebration of Georgia’s fertile, radiant land and of the joyous Georgian people, whose luscious food prompted Russian poet Alexander Pushkin to declare, ‘Every Georgian dish is a poem.’

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Johanna Mendelson Forman

Adjunct Professor in International Affairs

Georgian food was once considered the only edible cuisine available during the dark days of the Soviet Union. Goldstein, a food scholar and former editor of Gastronomica, has written a cookbook about one of the most interesting cuisines that take you way beyond katchapuri that is often associated with Georgian cuisine. The anniversary edition updates the text and adds some new recipes.

Anne Mendelson

Author and editor