We feel pretty lucky when brilliant authors who win James Beard and Julia Child awards share with us so generously. Darra Goldstein’s book, The Georgian Feast, of which I have two copies (old and new), is a love letter to the people, food culture and ingredients of Georgia.
This is not a picture book people, but I promise you will not be disappointed- so put on your big girl pants, pick up this book and read. The words bring this culture to light so vividly that I promise you’re wanderlust will kick into full force and you’ll be packing up your bags in no time.
Long simmered Stews of lamb and quince, grilled meats roasted on an open fire, vegetables marinated in herbs like summer savory, marigold and blue fenugreek….and bread, bread that will have your head spinning, your mouth drooling and your stomach full and very darn happy with yourself for even making the bread in the first place.
The book has a few different recipes for Khachapuri, perhaps the most well known bread and Georgian dish for that matter. Here we have both a recipe for basic Khachapuri which I can tell you is extremely simple to make, and tarragon pie-a stuffed bread filled with hard boiled eggs, tons of fresh tarragon, basil, dill and ground spices like coriander and dried marigold.
To check out her beet puree and walnut recipe, visit Liz Rueven’s site Kosher Like Me to grab that vibrant pink recipe that is reflective of the array of vegetable dishes in Darrra’s book.