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 soughtafter by fans of natural and organic viticulture.
Carla Capalbo was born in New York, brought up in Paris and London and lived for many years in Italy. She divides her time between Georgia, London and Italy. An ex-sculptor, editor and stylist, she now works as a freelance journalist and photographer. She's a regular contributor to Decanter, ZesterDaily and Cook inc and many other publications on both sides of the Atlantic. Carla has written fourteen books on the culture of producing food and wine, and received numerous awards. Her last book, Collio: Fine Wines and Foods from Italy's North-east won the prestigious Andre Simon Award for best wine book, and her photos of Georgia have won several awards, including from the iacp's Culinary Trust. She is closely linked to Slow Food, and a member of the Guild of Food Writers and Circle of Wine Writers. Her website is www.carlacapalbo.com .