A Food and Wine Journey in the Caucasus
published 2017 • 7.5" x 9.75" • 464 pages • full-color photographs throughout
ISBN 9781566560597 • hardback • $40.00 •
“[A] closely researched guide to a country most famous in food and drink … If you are thinking of striking out to this underexplored territory, Tasting Georgia would make an excellent companion; in the meantime Capalbo also offers recipes for a spread of typical dishes such as mulberry and goat’s cheese salad, egg pancakes stuffed with cheese, stuffed tomatoes and chicken with garlic sauce.”
“With characteristic empathy and engagement, Carla has documented Georgia’s unique gastronomic traditions and the people who have fought so hard to preserve them.”
—Carlo Petrini, Founder of Slow Food
“A book that shows the world perhaps one of the last undiscovered great food cultures of Europe.”
— René Redzepi, noma
Award-winning food and wine writer and photographer Carla Capalbo has traveled across Georgia collecting recipes and gathering stories from traditional food and wine producers in this stunning but little-known country, nestled between the Caucasus Mountains and the Black Sea. The result is a beautifully illustrated cookbook and cultural guide.
Meet Georgia’s best chefs and cooks and sample their vibrant, colorful cuisine, including vegetables blended with walnuts and aromatic herbs, subtly spiced stews, and the irresistible cheese-filled khachapuri breads that are served on every table.
Georgia is one of the world’s oldest winemaking areas, with wines traditionally made in clay qvevri buried in the ground. These wines are some of today’s most sought-after by fans of natural and organic viticulture.
• 70 authentic recipes • 60 restaurants and wine bars • 390 original photographs
• 40 family wineries • 10 regional maps • visits to Georgia’s best chefs, cooks and markets
Carla Capalbo was born in New York, brought up in Paris and London and lived for many years in Italy. She divides her time between Georgia, London and Italy. An ex-sculptor, editor and stylist, she now works as a freelance journalist and photographer. She’s a regular contributor to Decanter, Zester Daily and Cook_inc. and many other publications on both sides of the Atlantic. Carla has written fourteen books on the culture of producing food and wine, and received numerous awards. Her last book, Collio: Fine Wines and Foods from Italy’s Northeast, won the prestigious André Simon Award for best wine book, and her photos of Georgia have won several awards, including from the IACP’s Culinary Trust. She is closely linked to Slow Food, and is a member of the Guild of Food Writers and the Circle of Wine Writers.
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