• acknowledgements p. 15preface p. 17georgia: a short history p. mm ˜˜ 20an introduction to georgian wine p. 23How to make wine in qvevri p. 23The history of wine in Georgia p. 25The Tamada’s Tale p. 29an introduction to georgian food p. 30About the supra p. 30religion, song and dance and the georgian feastby john h. wurdeman v p. 34the elements of georgian cuisine: ingredients p. 36how to cook georgian food p. 46About the recipes pp. 46-47How the Georgians Cook p. 48khachapuri and filled breads p. 49The Master Recipes pp. 51-53khinkali p. 54The Master Recipe p. 551 tbilisi p. 58Tbilisi: a brief history p. 62 Where to Eat, Drink, Shop andStay p. 63 Three women chefs p. 72Mulberry and goat cheese salad p. 74 Stuffed tomatoes p. 76Beef and chickpea stew p. 78 Stuffed vine leaves p. 80Chicken with pomegranate juice p. 82 Pumpkin with walnuts p. 84Mussels chakapuli p. 862 the centre: mtskheta and the kartlis p. 88Mtskheta p. 91 Jighaura p. 95 Saguramo p. 95 Chardakhi p. 96Mukhrani p. 106 Gori p. 107 Patara Ateni p. 107 DidiAteni p. 108 Ateni Sioni p. 109 Uplistsikhe p. 109 Garikula p. 112Kiketi p. 113 Tamarisi p. 116 Marneuli p. 116Shavnabada p. 116 Bolnisi p. 119 Dmanisi p. 119Walnut paste p. 100 Aubergine / eggplant rolls p. 102Aubergine / eggplant family style p. 1043 east to kakheti p. 120Kakheti and its wines p. 123 Kakheti food and history p. 125Tusheti p. 126 Zemo Alvani p. 129 Alaverdi p. 133Laliskuri p. 136 Artana p. 142 Ikalto p. 145 Vardisubani p. 145Shuamta p. 147 Telavi p. 151 Shalauri p. 152 Kisiskhevi p. 154Gremi p. 155 Sabue p. 155 Nekresi p. 157 Lagodekhi p. 157Bakurtsikhe p. 158 Sighnaghi p. 159 Bodbe p. 179Mirzaani p. 179 Khornabuji p. 180 Bodbiskhevi p. 180 KvemoMagharo p. 181 Manavi p. 184 Davit-Gareja p. 193Tushetian pancakes p. 138 Tushetian potato and cheesekhinkali p. 140 Lamb chakapuli p. 148 aubergine / eggplantajapsandali p. 170 Herbed oyster mushrooms p. 172Wilted purslane salad p. 174 Stewed sour cherries p. 176Tarragon and egg pie p. 186 Green beans with eggs p. 188Chilled yogurt soup p. 1904 south-west to samtskhe-javakheti p. 194Phoka p. 197 Vardzia p. 200 Chachkari p. 206 KhizabavraValley p. 208 Khertvisi p. 211 Nijgori p. 212 Khizabavra p. 226Saro p. 228 Akhaltsikhe p. 228 Borjomi p. 231 Akhaldaba p. 231Bakuriani p. 231Beef and tomato stew p. 202 Grilled meatballs p. 204 Meskhetiankhachapuri p. 218 Small potato khinkali dumplings p. 220 Noodleand yogurt soup p. 222 Stewed fruits and onions p. 2245 west to imereti p. 232Food and Wine p. 235 Maqatubani p. 239 Kldeeti p. 248Zestaponi p. 249 Kvaliti p. 249 Terjola p. 258Nakhshirghele p. 262 Dimi p. 272 Baghdati p. 272 Kutaisi p. 273Natural and Archælogical sites in Imereti p. 275 Kumistavi p. 275Sataplia p. 275 Tskaltubo p. 275 Zeda Gordi p. 275Okatse p. 275 Chiatura p. 275 Sormoni p. 276 Gelati p. 276Vani p. 276 Persati p. 276Duck with blackberry sauce p. 244 Leeks with walnut paste p. 246Leafy greens with walnut paste p. 256 Green beans with walnutpaste p. 256 Lobio: beans with walnuts and spices p. 266 Tkemali:sour plum sauce p. 268 Beets with sour plum sauce p. 268 Bazhe:spiced walnut paste p. 270 Beets with spiced walnut paste p. 2706 the black sea coast: guria and adjara p. 278About Guria p. 282 Ozurgeti p. 283 Bakhmaro p. 283Ureki p. 283 Shekvetili p. 283 Kolkheti p. 283 Sakvavistke p. 283Dablatsikhe p. 283 Dvabzu p. 294 The Gurian house p. 295About Adjara p. 298 Tsikhisdziri p. 298 Kobuleti p. 298Batumi p. 310 Goderdzi p. 311 About the Black Sea p. 312Eating in Batumi p. 313 Gonio-Apsaros p. 314 Sarpi p. 314Kvashta p. 314 Acharistskali p. 315Gurian Christmas khachapuri p. 288 ‘Backcombed’ aubergines /eggplant p. 290 Hazelnut paste p. 292 Chirbuli: eggs with onionsand tomatoes p. 300 Kharcho: chicken and walnut stew p. 302Achma: baked layered pasta p. 304 Fish baked with walnuts p. 308Adjarian khachapuri p. 3167 west to samegrelo p. 318Megrelian food p. 322 The Megrelian house p. 322To see in Samegrelo p. 324 Mukhuri p. 324 Martvili p. 324Didi Chkoni p. 325 Salkhino p. 325 Tsachkhuri p. 327Targameuli p. 328 Nosiri p. 340 Senaki p. 340 Poti p. 340Anaklia p. 340 Zugdidi p. 341Spicy green and red pepper ajika p. 334 Megrelian khachapuri p. 336Cold chicken satsivi with spiced walnut sauce p. 338 Spicyribs p. 344 Tchvishtari: cheesy cornbread p. 346 Elarji: cornmealwith cheese p. 348 Chicken with bazhe nut sauce p. 3508 north-west to svaneti p. 352On Svanetian food p. 355 Svaneti: a short history p. 356Becho Valley p. 360 Ushkhvanari p. 360 Ushba p. 370Mestia p. 371 Ski slopes and glaciers p. 372 Hatsvali p. 372Tetnuldi p. 372 Ushguli p. 373 Chvibiani p. 374Kubdari: spiced meat bread p. 364 Cooked and raw salad p. 366Braised meatballs p. 368 Mushrooms and red peppers p. 3769 west and north to racha-lechkhumi p. 378Khvanchkara p. 382 Grape varieties of the region p. 382Ambrolauri p. 382,386 Nikortsminda p. 384 Patara Chorjo p. 387Dzirageuli p. 394 Oni p. 400Cooked ajika p. 392 Beet-green bread p. 396 Beans stewed withherbs p. 398 Lobiani: bean-filled bread p. 402 Grilled chicken withgarlic sauce p. 40410 north to kazbegi and upper mtskheta mtianeti p. 406Food p. 410 Tsitelsopeli p. 410 Ananuri p. 410Khevsureti p. 411 Shatili p. 411 Mutso p. 411 Gudauri p. 414Stepantsminda p. 414 Kazbegi p. 414 Gergeti p. 420Arsha p. 421Meat-filled khinkali dumplings p. 416 Cheese and potatobread p. 418bibliography and travel information p. 423recipe index and meal planner p. 426index p. 429

Agricultural and food biodiversity are fundamental resources for our survival and we all need to protect them. Carla Capalbo has long played her part through her food writing. She's doing it again here, in this detailed and colourful book about Georgia. With characteristic empathy and engagement, she's 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