Описание книги
About the product Traveler, author of hundreds of articles and thousands of columns, food and drink lover, collector, photographer and journalist Gennady Josefavicius wrote the perfect book for a pleasant stay in a gloomy covid era and expanding the gastronomic horizons. After reading, you will definitely fall in love with Georgia and its cuisine. After all, if you believe the author, Georgia is one continuous luxurious feast against the backdrop of amazing nature and ancient artifacts. People in this country are only engaged in the fact that they eat a lot and eat and drink fantastically, make wine themselves and store it in the basements of ancient castles, sing songs, dance and love beautiful and silent women. Well, sometimes they also go to churches and paint pictures. The heroes of the book set off on the Great Transcaucasian gastronomic journey, drive through Georgia and in each settlement manage to eat all the most wonderful. Along the way, together with their friends, they immerse themselves in memories of the Soviet era and the «dashing 90s», poison endless stories and anecdotes about Georgian (and not only) celebrities and, of course, describe their feelings from past and present feasts. Moreover, it is so delicious that one wants to flee to Georgia to try elardzhi, kharcho, boiled goat meat and kupaty in a Mingrelian restaurant on an abandoned Tbilisi hippodrome. Or satsivi, lobio, village chickens, «Goruli mtsvane» «Tavkveri», Shavkapito «and» Saperavi «from the princely cellars of the chateau» Mukhrani «. Or tsotskhali, giant cutlets and brandy spirit in Uncle Karaman’s lair. Or khachapuri and kaurma in a restaurant in Kazbegi. Or khinkali of all stripes in roadside taverns. Descriptions invariably drool. By the way, recipes for all the most delicious and amazing (including anti-hangover soup with eggs) are included. And they are written in such a way that it is almost impossible to resist and not cook. And the whole book pleases with an excellent literary syllable and impeccable style. The influence of Dovlatov, Bitov and Venichka Erofeev is felt. The author is an amazing storyteller and easily carries us along. Abstract Traveler, author of hundreds of articles and thousands of columns, food and drink lover, collector, photographer and journalist Gennady Josefavichus wrote a book, after reading which you will definitely fall in love with Georgia and its cuisine. The author and his friends, the artists Totibadze, are so selflessly tasty and eat and drink a lot that one wants to join them immediately. First in Moscow. And then in Georgia, where they set off on the Great Transcaucasian gastronomic journey. The heroes spend only a week in Georgia, and have time to eat and drink half their lives in advance. Mtskheta, Kakheti, Tbilisi and its surroundings, the estates of Georgian princes with invariable wine cellars and castles of local bohemians with art galleries will definitely amaze the reader’s imagination. Georgian binge, meaningful and benevolent, certainly includes barbecues of different varieties, drunken trout, khinkali, pkhali, chikhirtma and outlandish local wines. And also colorful specialties like cutlets with eggs or buffalo yogurt. By the way, did you know that besides white and red wine, there is also gold and rose wine? Travelers will even climb Kazbegi to taste signature khachapuri and kaurma in the restaurant of an almost transcendental hotel. And they will also sing odes to roadside taverns, which in Georgia, it seems, can even compete with restaurants. After all, the best correct khinkali with pork and chacha are served here. By the way, recipes for all the most delicious and amazing (including the famous anti-hangover soup with eggs) are waiting for you at the end of the book. And they are written in such a way that it is almost impossible to resist and not cook. Along with the description of carousing and savoring dishes, the author introduces us to Georgian history and culture — from ancient monasteries to modern primitivist artists. The author knows a lot about real cuisine, and travel, and in Russian literature. His impeccably sparkling style brings to mind the books of Dovlatov, Bitov and Venichka Erofeev (especially since the text is teeming with allusions and reminiscences, starting with the famous «And I Drank Immediately»). This book will be of interest to those who yearn not only for haute cuisine, but also for haute Russian literature. It is easy and even fun to read, but it leaves a deep and pleasant aftertaste. Just like Georgian cuisine. …
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