Georgia : The Cookbook

A culinary journey through the country of Georgia told through essays, cultural commentary, breathtaking photography, and 120 show-stopping recipes. 

Georgia is a transportive and mouthwatering journey into Georgian food with evocative photography shot on location. Located at the crossroads of Europe and Asia along the Silk Road, between Baghdad and Constantinople, Georgia fascinates food lovers because it fuses flavors and techniques from Europe, Asia, and beyond—while keeping an identity all its own. On a single table, you might find khinkali, or soup dumplings, served alongside a Mediterranean-esque tomato-cucumber salad and clay-oven breads called puri that are uncannily reminiscent of naan.  featuring familiar favorites like cheesy khachapuri, decadent chicken plov, and squeaky-salty sulguni cheese, as well as lesser-known regional delights like Kalia or Jewish pomegranate-stewed chicken. And, of course, no Supra or Georgian feast would be complete without dessert. Think Nazuki or warm-spiced yeasted honey bread with eggs, cinnamon, cloves and walnut peach pie. 

This vibrant celebration of Georgian cooking is an invitation to explore the stunning terrain and beautiful culinary traditions of a fascinating country.