Univ of California Press |
المحتوى
A Cultural Excursion | 16 |
The Georgian Feast | 32 |
The Spirit of Georgian Wine by Alice Feiring | 68 |
Appetizers | 83 |
Meat | 98 |
Poultry | 118 |
Fish | 134 |
Cheese Egg and Yogurt Dishes | 148 |
Breads and Grains | 161 |
Vegetables | 186 |
Pickles and Preserves | 214 |
Sweets | 227 |
menus | 249 |
عبارات ومصطلحات مألوفة
½ cup ½ teaspoon ¼ cup allow baking beans beef boil bowl bread bring brown butter called century cheese cherries chicken chopped cilantro coarsely cold cook cool coriander covered cuisine dill dish dough dried eggplant eggs finely chopped fish flavor flour fresh freshly ground black fruit garlic cloves garnish GEORGIAN FEAST grapes green grilled grind ground black pepper half hand heat herbs ingredients juice khachapuri lamb leaves lightly meal meat medium minced minutes mixed mixture nuts onions oven parsley paste peeled Persian pieces Place plum pomegranate potatoes pound prepared purée recipe remaining remove Russian sauce seasoning seeds serves side simmer skillet skin sliced soft soup spices stew Stir sugar sweet tablespoons taste Tbilisi teaspoon salt tender tomatoes traditional travelers turn vegetables vinegar walnuts western whole wine yogurt