The Classic Cuisine of Soviet Georgia: History, Traditions, and Recipes
In dramatic contrast to the Western view of a drab and gray Soviet Union, where food is ever in scant supply, the Soviet Georgia described by food historian and folklorist Margvelashvili is an untouched paradise where "plates piled high with fragrant opal basilsic , tender cilantro, flat-leaf parsley, long stems of tarragon, green onions, and young garlic infuse life into even the most lifeless soul at any table." Her book reveals a culture immersed in the from-scratch preparation of time-honored recipes, many of which resemble Middle Eastern specialties--e.g., a pilaf with meat, and stuffed grape leaves called tolmas which resemble their Greek cousin. Vegetables, fresh cheeses and yogurts play an important role in Georgian dining; included are recipes for eggplant in walnut sauce, chilled yogurt soup and Georgian ricotta. While introductory chapters define some of the ingredients found in Georgian fare, many recipes feature shaffran , a mysterious spice consisting of dried marigold petals, "not to be confused with saffron as to flavor and especially quantity"--without offering substitutions. This flaw aside, the volume takes an illuminating look at an obscure corner of the world.Copyright 1991 Reed Business Information, Inc.