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Author: Carla Capalbo
Publisher:
ISBN: 9781843681250
Category :
Languages : en
Pages : 464
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Book Description
Author: Carla Capalbo
Publisher:
ISBN: 9781843681250
Category :
Languages : en
Pages : 464
Get Book Here
Book Description
Author: Carla Capalbo
Publisher: Interlink Books
ISBN: 9781566560597
Category : Cooking
Languages : en
Pages : 0
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Book Description
“The definitive cookbook on Europe’s great unsung cuisines… Carla Capalbo’s Tasting Georgia shows off the culinary gem of the Caucasus… [It] is without question the best book ever written in English about Georgian food and wine… Every dish is brought to life by colorful, intimate photography.” –Saveur “This food-, culture-, and history-centric travelogue will make readers yearn to visit the independent democracy of Georgia. Capalbo, an American journalist based in Europe, knows her subject intimately. In addition to the brilliant photographs and 65-plus recipes, Capalbo introduces the warm hospitality and amazing wine regions of this country the size of Scotland…. Everything’s showcased against Capalbo’s realistic pictures of people and scenery, along with good historical bytes. Georgia peaches in a whole different light.” –Booklist, Starred Review “The book is fantastic—beautiful, fascinating and also moving, important and written from the heart.” —Claudia Roden “The latest of Carla Capalbo’s dozen-plus regional books that expansively cover the culture of food and wine production—chefs, farmers, winemakers, grape growers, recipes, in-depth historical detail, and high-quality photography … An agricultural country of stunning beauty far removed from the bustle of tourism-weary Western Europe, Capalbo has done the great service of bringing the country’s treasures within reach of any visitor through the use of maps, listings of hundreds of places of interest, and suggested itineraries.”—Foreword Magazine “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.” –Rene Redzepi, noma "The best book ever written in English about Georgian food and wine" —Saveur Winner Guild of Food Writers Food and Travel Award 2018 Winner Best Food Book of 2017 Gourmand Cookbook Awards Shortlisted for the Art of Eating Book Award Shortlisted for the IACP Culinary Travel Book Award The Atlantic 9 Best Cookbooks of 2017 NPR Best Cookbooks 2017 Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterranean's, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country. Georgia is also one of the world's oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground. Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country. The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the world's gastronomic map.
Author: Miquel Hudin
Publisher: Vinologue
ISBN: 1941598056
Category : Cooking
Languages : en
Pages : 301
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Book Description
Recipient of the Geoffrey Roberts Award, this book delves head first into the 8,000 year-old wine traditions of the Republic of Georgia. A storied past, this mountainous country on the Black Sea is finally getting recognition for its unique and wonderful wines and grapes including Rkatsiteli, Saperavi, Chinuri, Krakhuna, Kisi, and over 400 more. Made in both the “international method” of barrel and tank aging as well as the ancient method of terracotta pots called “kvevri“, Georgia offers up a wine for everyone and delicious local dishes to accompany them. This is your complete guide to the wines, food, and people of this beautiful land.
Author: LISA. GRANIK
Publisher:
ISBN: 9781913022006
Category :
Languages : en
Pages :
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Book Description
The Republic of Georgia (Sakartvelo) is home to over 500 indigenous Vitis viniferavarieties and has an unparalleled and unbroken history for over 8000 vintages. Rising from the rubble of the former Soviet Union, Georgia is unique in resurrecting its unique winemaking tradition while at the same time rediscovering the distinctiveness of its native varieties. Wine is arguably more important to Georgia than to any other country. Virtually every family farm grows grapes and produces wine and these households represent nearly half of the country's households and employment. Wine accounted for a full 5 per cent of all Georgian exports in 2013, and Georgian wines have always been regarded as among the world's finest even while they were unknown in the West. Granik's book is the first substantive, definitive book on Georgian wine. It is divided into topical chapters, with the introductory chapters on wine history also providing a general overview of Georgian wine culture. The heart of the book resides in a detailed examination of Georgian grape varieties, key vineyard areas, and wine styles, followed by profiles of contemporary Georgian producers. Granik analyses the most important 40 grape varieties in current production. The country has 18 regions that have been accorded a Protected Designation of Origin (PDO), but although Georgia now has more than 250 wine producers, only a limited number of these have a focus on quality on top of a mission for Georgia to be recognized as a 'classic' wine region in the minds of the world's oenophiles. It is on these producers that Granik focuses in her profiles of the country's winemakers.
Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 0804187193
Category : Cooking
Languages : en
Pages : 258
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Book Description
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
Author: Jehanne Dubrow
Publisher: Columbia University Press
ISBN: 0231554249
Category : Philosophy
Languages : en
Pages : 94
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Book Description
Taste is a lyric meditation on one of our five senses, which we often take for granted. Structured as a series of “small bites,” the book considers the ways that we ingest the world, how we come to know ourselves and others through the daily act of tasting. Through flavorful explorations of the sweet, the sour, the salty, the bitter, and umami, Jehanne Dubrow reflects on the nature of taste. In a series of short, interdisciplinary essays, she blends personal experience with analysis of poetry, fiction, music, and the visual arts, as well as religious and philosophical texts. Dubrow considers the science of taste and how taste transforms from a physical sensation into a metaphor for discernment. Taste is organized not so much as a linear dinner served in courses but as a meal consisting of meze, small plates of intensely flavored discourse.
Author: Naomi Duguid
Publisher: Artisan Books
ISBN: 1579655483
Category : Cooking
Languages : en
Pages : 401
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Book Description
Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.
Author: Dina Cheney
Publisher: DK Publishing (Dorling Kindersley)
ISBN: 9780756620592
Category : Beer
Languages : en
Pages : 0
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Book Description
Tasting Club introduces a revolutionary concept in the world of entertaining. First, you'll learn how to put together these tantalizing events-each one focusing on learning about a specific type of food or drink. Then, invite your partner, family, or a group of cultivated friends, and savor the following: Wine, Chocolate, Cheese, Honey, Tea, Extra Virgin Olive Oil, Cured Meats, Balsamic Vinegar, Apples, Beer. Getting in touch with your palate has never been so much fun! Book jacket.
Author: Darra Goldstein
Publisher: Univ of California Press
ISBN: 0520275918
Category : Cooking
Languages : en
Pages : 264
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Book Description
"Every Georgian dish is a poem."—Alexander Pushkin According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia. Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes. The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.
Author: Tony Anderson
Publisher: Random House
ISBN: 1446426297
Category : Travel
Languages : en
Pages : 386
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Book Description
Tony Anderson set out in the summer of 1998 to walk through Georgia. He wanted particularly to visit the Georgian mountain tribes - Tush, Khevsurs, Ratchuelians and Svans - to discover if they shared a common mountain culture, and to test the old idea of the Caucasus as an impenetrable barrier from sea to sea. From Azerbaijan to Svaneti, Anderson found communities where the old customs and beliefs still triumphantly survive, despite years of Communist oppression and the terrible uncertainties since the collapse of the Soviet Union. Throughout his journey Anderson refers back to many other visits to Georgia, to the politics of independence, to the war in Abkhazia and Ossetia, to the civil war and Shevardnadze's accession to power, to the history of these people at one of the great crossroads of the world. It remains an abiding mystery that Georgia has managed to survive at all, devastated time and again by the vagabond hordes from the steppes and torn between the mighty empires that struggled over it. But survive it has with a vibrant culture still intact and, in the mountains, still deeply connected to its ancient ways.
