Tasting Georgia

The most comprehensive book on Georgian food and wine ever written in English. Capalbo spent years traveling across Georgia, collecting recipes from family kitchens and documenting winemakers, markets, and restaurants. The result is a 464-page work that functions as cookbook, travel guide, and cultural portrait.

Why Start Here

Capalbo organizes the book by region, covering ten distinct parts of Georgia, each with its own culinary identity. The 70-plus recipes include khachapuri, khinkali, pkhali, satsivi, lobio, and churchkhela, all the essentials of Georgian cooking. But the book goes far beyond recipes. You learn the history, geography, and traditions behind the food, plus the wine culture that makes Georgia one of the world’s most fascinating gastronomic destinations.

The photography is stunning, and Capalbo provides practical substitutions for hard-to-find Georgian ingredients. This is the book that won multiple awards and was listed by Newsweek as one of the six best travel books of the decade.

What to Expect

A large, lavishly photographed 464-page reference. More reading experience than quick recipe collection. Regional organization lets you explore one area at a time. Recipes range from simple vegetable spreads to involved bread and dumpling projects. The wine sections are as valuable as the food sections.