Georgian Cuisine Mr T P Sulakvelidze Mr Boris Ushumirskiy 9781481993456 Books
Download As PDF : Georgian Cuisine Mr T P Sulakvelidze Mr Boris Ushumirskiy 9781481993456 Books
First published in the Soviet Union in 1959, "Georgian Cuisine" contains over 400 most famous and delicious Georgian recipes. Georgian people are known for their ancient culture, generous hospitality, elaborate and abundant feasts. This book should serve as a great introduction to the art and science of traditional Georgian cooking.
Georgian Cuisine Mr T P Sulakvelidze Mr Boris Ushumirskiy 9781481993456 Books
This is a remarkable and useful book. Not perfect, but very understandable. It gives a very good picture of Georgian home cooking and also gives an accurate portrayal of how different cooks season to taste. I wish it had a more complete index and table of contents, but it gives every indication of being a faithful, if rather literal, translation of the original text. It brings back so many happy memories and is very encouraging in its approach for the new cook.Product details
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Tags : Georgian Cuisine [Mr. T. P. Sulakvelidze, Mr. Boris Ushumirskiy] on Amazon.com. *FREE* shipping on qualifying offers. First published in the Soviet Union in 1959, Georgian Cuisine contains over 400 most famous and delicious Georgian recipes. Georgian people are known for their ancient culture,Mr. T. P. Sulakvelidze, Mr. Boris Ushumirskiy,Georgian Cuisine,CreateSpace Independent Publishing Platform,1481993453,COOKING Regional & Ethnic International
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Georgian Cuisine Mr T P Sulakvelidze Mr Boris Ushumirskiy 9781481993456 Books Reviews
Underwhelming
Wonderful book that shows old way of eating, particularly if you are interested in offal. Not every recipe calls for organ meat, but there's enough of them. Too bad that some of the ingredients are illegal in USA, so if you want to make some recipes, you have to go to France. Or Mexico. Or Canada.
A really fun book, with a taste of history, too. Written for the Soviet woman, it has directions like "Cook until done." Vague, but assuming that the reader knows her way around a kitchen. I am almost reading it cover-to-cover like a novel.
For anyone interested in Georgian cuisine, this is a very worthwhile book
This is a remarkable and useful book. Not perfect, but very understandable. It gives a very good picture of Georgian home cooking and also gives an accurate portrayal of how different cooks season to taste. I wish it had a more complete index and table of contents, but it gives every indication of being a faithful, if rather literal, translation of the original text. It brings back so many happy memories and is very encouraging in its approach for the new cook.
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