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The Georgian Feast
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Table of Contents

Preface to the 25th Anniversary Edition
A Note on Transliteration

PART I. AN ABUNDANT LAND
1. A Taste of History
2. A Cultural Excursion
3. The Georgian Feast
4. The Flavors of Georgia
5. The Spirit of Georgian Wine, by Alice Feiring

PART II. RECIPES
A Note on the Recipes
Appetizers
Soups
Meat
Poultry
Fish
Sauces
Cheese, Egg, and Yogurt Dishes
Breads and Grains
Vegetables
Pickles and Preserves
Sweets

Menus
A Glossary of Georgian Culinary Terms
Selected Bibliography
Sources
Acknowledgments
Index

About the Author

Darra Goldstein is the founding editor of Gastronomica: The Journal of Food and Culture and the author of five award-winning cookbooks, including A Taste of Russia and Fire + Ice: Classic Nordic Cooking. She is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College.

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