Cuisines of the Caucasus Mountains: Recipes, Drinks, and Lore from Armenia, Azerbaijan, Georgia, and Russia

By Kay Shaw Nelson

Book Overview

People of the Caucasus are noted for a creative and masterful cuisine that cooks evolved over the years by using fragrant herbs and spices, and tart flavours such as lemons and sour plums. With... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0781809282
• ISBN13: 9780781809283
• Release Date: October 2007
• Publisher: Hippocrene Books
• Length: 271 Pages
• Weight: 1.45 lbs.
• Dimensions: 1.0" x 6.4" x 9.2"

Customer Reviews

Not just food but also history

I'm happy I bough the book. Not just for the food but it also gives the best decription of the region and a great run down through the history.

Focuses on what people actually eat!

What a great looking book. My mouth watered as I looked at the cover. Kay Shaw Nelson is a student of Russian studies - thereby someone who really did research in the countries that this book covers and not just a compiler of other people's information. She even gives some reviews of places to eat in-country! She did a nice job of including literary references and short stories about some of the dishes. I'm no chef and I was able to make most of the items with ease. The tasks are easy to follow and replacements for some ingredients not easily found outside of the Caucasus are included. Caucasus food has great flavor and uses herbs and spices masterfully. It is healthy and tasty. There are many vegetarian options as well. Some of my favorites: page 165 rice-filled tomatoes, page 203 lavash (this actually tasted like lavash!), page 256 tan, page 42 cucumber-yogart dip, page 79 green beans and eggs.