TY  - BOOK
AU  - Goldstein,Darra
AU  - Feiring,Alice
TI  - The Georgian feast: the vibrant culture and savory food of the Republic of Georgia 
SN  - 9780520300262
AV  - TX723.4 .G65 2018
U1  - 641.594758 23
PY  - 2018///]
CY  - Oakland, California
PB  - University of California Press
KW  - Cooking, Georgian (South Caucasian)
KW  - Cooking
KW  - Georgia (Republic)
KW  - Food habits
KW  - fast
KW  - Manners and customs
KW  - Social life and customs
KW  - კვების პროდუქტები საქართველოში
KW  - საკვების მომზადება საქართველოში
KW  - ქართული კერძები
KW  - კვების ჩვევები
KW  - ქართული ეროვნული კერძების რეცეპტები
KW  - Cookbooks
KW  - lcgft
N1  - Originally published: New York : HarperCollins, 1993; Includes bibliographical references (pages 254-257) and index
N2  - "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 became 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. Winner of the IACP Julia Child Award for Cookbook of the Year, The Georgian Feast introduced a generation of cooks to the rich and robust cuisine and culture of Georgia. This revised and expanded anniversary edition features new photography, recipes, and an essay from celebrated wine writer Alice Feiring."
ER  -