Rating: 
Summary: These recipes are excellent!!!
Review: Having tasted authentic Georgian food, I feel confident saying that the recipes in this book make excellent reproductions of the real thing! Goldstein also gives a fascinating insight into the peculiar love of food and wine by the Georgians. Love the book, love the recipes! If you want some rich food that is different, try this!
Rating:
Summary: Accuracy
Review: I am living in Tbilisi, Georgia and have a part-time cook. I've sat in the kitchen as she prepares dishes for me and basically followed along in the Georgian Feast. With very few exceptions (mainly the spices and herbs we cannot get in the US) her unwritten recipes follow quite closely the ones in the cookbook. The flavors and look of the food I've prepared myself using this cookbook are accurate in comparison to the food I've gotten here! This is a wonderful addition to any international cookbook collection!
Rating: 
Summary: Maybe I'm a little critical, however..............
Review: I'm an exchange student from Georgia living in United States for a year. My host parents decided to order this book because....well..because as a typical Georgian teenager I'm not a "great" cook and I've talked so much about "awesome Georgian food." I even tried to cook some, however, my attempts were not really successful. So they decided to try this. Well, the recipies are really good, but I have to admit I was somehow even dissappointed.I could see nothing like "Mcvadi", "Khinkali" or "Kababi". Those are my favourites, and I believe the favourites of many others. So where are t hey, the leads of the Georgian feast?
Rating:
Summary: More than just a cookbook
Review: In my opinion, there are some critical recipes missing -- mushroom khinkhali, for example. Nonetheless, this is the most comprehensive and best Georgian cookbook I've come across. The cultural information is a delight to read, and the author's recipes for the Georgian spice blends are key to replicating Georgian cuisine.
Rating:
Summary: just like Grandma used to make
Review: My Grandmother was Georgian. I remember many of the dishes that she used to make were great, spicy, and each with a fresh unique flavor. This book has enabled me to recreate some of these dishes.
Rating:
Summary: just like Grandma used to make
Review: My Grandmother was Georgian. I remember many of the dishes that she used to make were great, spicy, and each with a fresh unique flavor. This book has enabled me to recreate some of these dishes.
Rating:
Summary: Facsimile edition of a classic!
Review: Thanks to some bright soul at UC Press, who probably had a Christmas list when the original went out of print, this best of all cookbooks for the area is again available. If you read through the reviews you'll see some confusion -- one reader wants mushroom Khimkali, another says she's wrong that there's no recipe-- Khimkali are dumplings and the recipe in the book is for (delicious!) meat, not mushroom, dumplings. It's also uncertain if Basturma, the marinated grilled meat recipes given, is the same as the un-marinated Mtsvadi two Georgian readers yearn for. If your mouth isn't watering yet, consider Fish with Pomegranate and Walnut sauce, succulent chicken sauteed in butter under a weight (one of the most useful techniques ever for game birds or less than tender backyard chickens), green beans cooked over a lamb stew and pureed into it (a pearl beyond price for the gardener confronted with tough beans or the cook who finds only tasteless frozen beans at hand), stellar sweets --easy and exotic with many featuring fruits, --I've found something delicious and something easy in every chapter. For real enthusiasts and the congenitally curious there's much material about the way of life then and now in Georgia. Some unusual herbs are described accurately enough so that you can research them; common herbs are used by cupfuls and handfuls as in --Ms. Goldstein says-- the true Georgian cuisine, and, also as she says, have a completely different effect --another inspiration for exploration among the many you'll find in this book.This would make a great gift book, for those who already own it, or what the heck, get copies for yourself and your Christmas list!
Rating:
Summary: previous reviewer mistaken
Review: The problem with reader reviews is that not all readers are reliable. Tatia Vashakidze, the self-described Georgian teenager studying in the U.S., gives this prize-winning book only three stars because she says it lacks her favorite recipes, all of which are in fact included: Khinkali on p. 144 and two recipes for grilled kebabs (identified by their alternate name of basturma instead of mtvadi or kababi) on pp. 84-85.
Rating:
Summary: previous reviewer mistaken
Review: The problem with reader reviews is that not all readers are reliable. Tatia Vashakidze, the self-described Georgian teenager studying in the U.S., gives this prize-winning book only three stars because she says it lacks her favorite recipes, all of which are in fact included: Khinkali on p. 144 and two recipes for grilled kebabs (identified by their alternate name of basturma instead of mtvadi or kababi) on pp. 84-85.
Rating:
Summary: DELICIOUS!
Review: This book is great and the food is even better.
My favorite dish is Chizhi-pizhi, a type of meatloaf... the most beloved of all loaves
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