Darra Goldstein is the founding editor of Gastronomica: The Journal of Food and Culture and the author of five award-winning cookbooks, including A Taste of Russia and Fire + Ice: Classic Nordic Cooking. She is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College.

"A quarter of a century ago, Darra Goldstein demystified Georgian cuisine for a new set of audiences. In the updated edition of this foundational book, just as the title foretells, Goldstein once again sets out a supra—a table fully laden with a multicourse feast—a shared table being at the heart of the Georgian ethos. . . . Goldstein’s many levels of expertise, as a food scholar and as someone intimately familiar with the language, culture, and history of the region, deliver more than just the average cookbook. . . . Beyond familiarizing readers with Georgian dishes, The Georgian Feast does a superb job of linking the dishes to the region’s history and culture."

• Preface to the 25th Anniversary EditionA Note on TransliterationPART I. AN ABUNDANT LAND1. A Taste of History2. A Cultural Excursion3. The Georgian Feast4. The Flavors of Georgia5. The Spirit of Georgian Wine, by Alice FeiringPART II. RECIPESA Note on the RecipesAppetizersSoupsMeatPoultryFishSaucesCheese, Egg, and Yogurt DishesBreads and GrainsVegetablesPickles and PreservesSweetsMenusA Glossary of Georgian Culinary TermsSelected BibliographySourcesAcknowledgmentsIndex

Darra Goldstein is the founding editor of Gastronomica: The Journal of Food and Culture and the author of five award-winning cookbooks, including A Taste of Russia and Fire + Ice: Classic Nordic Cooking. She is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College.

"A quarter of a century ago, Darra Goldstein demystified Georgian cuisine for a new set of audiences. In the updated edition of this foundational book, just as the title foretells, Goldstein once again sets out a supra—a table fully laden with a multicourse feast—a shared table being at the heart of the Georgian ethos. . . . Goldstein’s many levels of expertise, as a food scholar and as someone intimately familiar with the language, culture, and history of the region, deliver more than just the average cookbook. . . . Beyond familiarizing readers with Georgian dishes, The Georgian Feast does a superb job of linking the dishes to the region’s history and culture."

• Preface to the 25th Anniversary EditionA Note on TransliterationPART I. AN ABUNDANT LAND1. A Taste of History2. A Cultural Excursion3. The Georgian Feast4. The Flavors of Georgia5. The Spirit of Georgian Wine, by Alice FeiringPART II. RECIPESA Note on the RecipesAppetizersSoupsMeatPoultryFishSaucesCheese, Egg, and Yogurt DishesBreads and GrainsVegetablesPickles and PreservesSweetsMenusA Glossary of Georgian Culinary TermsSelected BibliographySourcesAcknowledgmentsIndex