Review by Booklist Review
*Starred Review* This food-, culture-, and history-centric travelogue will make readers yearn to visit the independent democracy of Georgia. Capalbo, an American journalist based in Europe, knows her subject intimately. In addition to the brilliant photographs and 65-plus recipes, Capalbo introduces the warm hospitality and amazing wine regions of this country the size of Scotland. Spanning an area between the mountains and the Black Sea, Georgia might not be easily traversed all 12 months of the year. No matter: Georgian food and traditions charm. Winemaking, for instance, occurs in large terracotta vessels called kvervi, fashioned by natives and corked by beeswax, yielding some impressive vintages. Supras, or feasts, involve plentiful dishes featuring khachapuri (filled breads), walnut paste lavished on a variety of foods, and fresh lamb, fish, and produce. Capalbo includes recommended places to stay, which are usually vetted, with notes indicating the kinds of accommodations to expect, as well as restaurant profiles featuring the chef, his/her background, and the kind of foodstuffs served. Everything's showcased against Capalbo's realistic pictures of people and scenery, along with good historical bytes. Georgia peaches in a whole different light.--Jacobs, Barbara Copyright 2017 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
