One of Newsweek's six best travel books of the last decade. Winner Guild of Food Writers, Food and Travel Award 2018. Winner Best Food Book of 2017, Gourmand Cookbook Awards. Shortlisted for the Art of Eating Prize. Shortlisted for the IACP, Culinary Travel Book Award. Award-winning food and wine writer and photographer Carla Capalbo has travelled across Georgia collecting recipes and gathering stories from traditional food and wine producers in this stunning but little-known country, nestled between the Caucasus Mountains and the Black Sea. The result is a beautifully illustrated cookbook and personal travel guide. Meet Georgia's best chefs and cooks and sample their vibrant, colourful cuisine, including vegetables blended with walnuts and aromatic herbs, subtly spiced stews and the irresistible cheese-filled khachapuri breads that are served on every table. Georgia is one of the world's oldest winemaking areas, with wines traditionally made in clay qvevri buried in the ground. These wines are some of today's most sought-after by fans of natural and organic viticulture. AUTHOR: Carla Capalbo is an award-winning food, wine and travel writer and photographer. Born in New York City, she was brought up in Paris and London, and has been based in Italy for over 20 years. Her regional Italian books on artisan food and wine makers, chefs and restaurants have earned her praise from everyone who has used them to travel with. Carla's writing about food and wine appears regularly on Zester Daily, in Decanter, and in many other magazines and papers on both sides of the Atlantic. She now divides her time between London and Italy, but spends many months each year travelling to Asia and beyond to write about new trends in cooking. Her website is carlacapalbo.com. 390 colour illustrations
