Coriander, blue fenugreek, and ground marigold petals form a "holy trinity of spices" and set the flavor tone for the beautifully presented dishes in Georgia: The Cookbook by Meriko Gubeladze and Benjamin Kemper. Chef Gubeladze's ancestral family recipes and food critic Kemper's vigorous testing methods merge to produce a cooking manual both practical and soulful.
Recipes for poultry, fish, desserts, condiments, and more are crafted "in the spirit of celebration" and emphasize warm Georgian hospitality against the backdrop of the region's spectacular Caucasus mountains and the Black Sea. Chapters on "Vegetarian Centerpieces" and "Meaty Mains" feature dishes that deploy walnuts as a recipe "backbone." Walnuts, a symbol of abundance, are one of the region's oldest cultivated food. They add a tasty depth to a five-minute blender sauce called bazhe that pairs deliciously with crispy cauliflower. A trio of appetizing vegetable spreads or pkhali are served with homemade flatbreads that even novice chefs will find simple to make.
Accompanied by vibrant color photography, Georgia introduces home cooks to the regional flavors that have long defined Georgian cuisine. --Shahina Piyarali