After a fashionable passion for Italian or Japanese dishes, you return to traditional Georgian cuisine like in childhood. As in those days when Russian-Georgian friendship was strong, and kharcho, chakhokhbili and Borjomi were regulars of the Soviet public catering.
After a fashionable passion for dishes of Italy or Japan, you return to traditional Georgian cuisine like in childhood. As in those days when Russian-Georgian friendship was strong, and kharcho, chakhokhbili and Borjomi were regulars of the Soviet public catering. Today, against the backdrop of rolls and spaghetti, the assortment of the Georgian feast inspires with its diversity. Meat, vegetables, milk, poultry and fish, spices and pickles – there is a place for everything. The author of the book, Tinatin Mzhavanadze, does not consider herself a professional chef – she is a philologist and journalist, which is a huge plus for the book: the text is written incredibly warmly, easily and appetizingly. Funny scenes from life, stories, historical details and subtleties of cooking are woven into the fabric of the story so skillfully and naturally that the collection of recipes reads like an exciting story.
KOLIBRI, 240 p.