From Library Journal
Goldstein is the author of the well-respected A Taste of Russia (published as A La Russe , LJ 8/83; HarperPerennial: HarperCollins, 1991) and a Russian professor at Williams College. Here she focuses on an area known for its warm hospitality and diverse regional cuisine. Beginning with a brief history of the Georgian republic and an exploration of its cultural and culinary traditions, she then presents 100 or so recipes. Goldstein's scholarly credentials are evident in her informed commentary. Juliane Margvelashvili's earlier The Classic Cuisine of Soviet Georgia ( LJ 8/91) has a lighter, somewhat more engaging tone, and, not surprisingly, many of the recipes in the two books are similar. Nevertheless, good books on Russian food remain few and far between, and Goldstein's is a good addition to the literature.Sciences
Copyright 1993 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
From the Inside Flap
"Every Georgian dish is a poem."Alexander Pushkin
"If you've got Georgia on your mind, then The Georgian Feast is required reading. This superbly written book is part ethnography, part geography, and part cookbook. Ms. Goldstein describes the rugged topography and turbulent history of this region that was once a crossroad of trade between Asia and Europe. These cultural influences, along with a healthy variety of food-producing environments, have led to a rich native cuisine."Anthony Dias Blue