About the Recipes

The recipes in this book have been written for people who may never have tasted Georgian food as well as for those who already love it. So I’ve given very detailed and measured ingredient suggestions (including for garlic and herbs) throughout. This is not really the way Georgians who are familiar with these recipes cook. They rely on instinct and experience, adding a handful of herbs or a sprinkling of spices where they know they’ll work. Try the ‘measured’ way first and then feel free to add more spices or herbs or chilli according to your preference. (Some Georgian cooks use very large quantities of garlic. I’ve toned that down in some recipes, but use as much as you like!)