Download Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond, by Olia Hercules
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Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond, by Olia Hercules
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About the Author
Olia Hercules was born in Ukraine and lived in Cyprus for 5 years before moving to London to study a BA in Italian language, followed by an MA in Russian and English. She then decided to train as a chef at Leith’s School of Food and Wine. She kicked off her culinary career working at London’s Union Market before becoming chef-de-partie for Ottolenghi’s. She has since gained national and international recognition for her culinary prowess and engaging personality and is a highly regarded chef, food stylist, and writer. Olia has appeared on The Food Network, launched an online startup (The Recipe Kit), contributes articles and video to the Guardian, which recently named her a Rising Star of 2015, and authored the critically acclaimed cookbook Mamushka. Find out more about Olia at oliahercules.com.
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Excerpt. © Reprinted by permission. All rights reserved.
Tarragon soup Keti Sujashvili from Kazbegi in northeastern Georgia gave me this soup on a rainy June afternoon and I fell in love with it. When she told me the recipe, I knew it would be one of my very favorite ones in the entire book. It is so easy to make and won’t take you longer than 30 minutes, but it packs a real punch of flavor. Once when I cooked this I forgot to add the rice and I didn’t miss it, but do add it if you prefer thicker soups. If you use the eggs, they will add body to the soup, but add the eggs only if you’re intending to eat it all on the day of cooking. Serves 6 ¼ cup (2 oz/50 g) unsalted butter 2 potatoes, peeled and roughly chopped sea salt flakes 2 tablespoons mild olive oil 1 onion, diced 2 carrots, scrubbed and coarsely grated 2 bell peppers, 1 red and 1 green, cored, seeded, and sliced 2 large ripe tomatoes, grated (see Tip on page 167), skin discarded 1/3 cup (2½ oz/70 g) basmati rice (optional) generous pinch of red pepper flakes 2 eggs, lightly beaten (optional) 2 small garlic cloves, finely grated 1 bunch of tarragon, leaves picked and chopped Heat the butter in a saucepan over low heat, add the potatoes and coat them in the butter, then add 2 qt (2 L) water and a generous pinch of salt. Cook for about 5 minutes. Heat the oil in a frying pan over medium heat, add the onion, and cook until soft and starting to go golden, about 7 minutes, then add the carrots and cook until they also start getting a little color, too, about 3 minutes. Finally, add the peppers and sauté for a few minutes, then add the tomatoes. Keep stirring from time to time, so as not to let the mixture burn. Add the sautéed vegetables, and the rice if using, to the potatoes and stock and cook until the rice and potatoes are tender, 10 minutes. Lower the heat so that the stock is barely bubbling, add the red pepper flakes, and then gradually add the eggs, if using, whisking them in thoroughly. Finally, whisk in the garlic, add the tarragon, and take the soup off the burner to serve.
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Product details
Hardcover: 240 pages
Publisher: Weldon Owen (October 24, 2017)
Language: English
ISBN-10: 1681883031
ISBN-13: 978-1681883038
Product Dimensions:
9.7 x 1.1 x 7.4 inches
Shipping Weight: 2.4 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
18 customer reviews
Amazon Best Sellers Rank:
#95,716 in Books (See Top 100 in Books)
After hearing the author interviewed on NPR I got the book for my sister for Christmas. Than after reading some of the stories that accompanied the recipes, bought 2 more for foodie friends.Unfortunately I had not tried any of the recipes. Last week I made the Tarragon pie. The crust recipe should be cut in half so it is not too thick, but that won't make it's taste passable. After trying 1 forkful of a slice I stopped. We tried for 2 days to doctor it up to be edible without success. Dumped the entire pie in the trash and the amount of required tarragon wasn't cheap!I then made the tarragon soup, religiously following the recipe and again it was a flop.Before I make another recipe, I think I will try to find a good Georgian restaurant to see whether it is just the recipes in the book or the cuisine that are not to my palate.
This is one of the best cookbooks for what is still I think an overlooked cuisine. I liked it well enough to go out and buy the Polish trranslation in paper form for my wife as a Christmas present, and we will enjoy not only trying some of the recipes at home, but also showing it to the owner of the local Georgian restaurant who is Georgian, and seeing if we can get him to make us off-menu some of the more challenging pieces in the book.The book takes you on a journey, and I don't think you can pay a cookbook a bigger compliment than that. It is nicely illustrated and contains plenty of background info about the rehgion and traditions related to the cuisine.
I have a profound fascination -- almost like a memory -- with this part of the world and an equal love of the traditional foods, so it was with high hopes that I purchased "Kaukasis: A Cookbook". Knowing how much time and work goes into writing and producing any book, I shy away from giving a negative review. Let me gently say that while the recipes may be good, there was nothing about this book that enticed me try any of them. Much of the difficulty lies in the format ... how this book is laid out and presented. And some of the difficulty is in the photography, which often is dark and/or dismal.With sincere apologies to the author, I will keep this cookery book as a reference, but most likely will cook from others.
An outstanding book with great stories, amazing pictures of Caucasus and detailed recipes. The author gives options for ingredients that might not be available in your country and also provides online sources to buy the necessary ingredients. The book is written with heart, and it will inspire you to go explore Caucasus. 100% recommend!
I love Olia Hercules' Mamushka, so I had to get her new book. This is such a gorgeous book. The recipes are unique and interesting (and tasty!), and the stories surrounding them make them feel even more special. This book is worth checking out if you like trying new things and exploring the world through food.
I enjoy authentic cuisines from around the world, and this book appears to be a great compilation of delicious dishes from the Caucasus region (Georgia, Azerbaidjan and beyond). The book itself is good quality material, as well as beautiful photography with a sensibility for the local way of life, along with insightful and empathic travel journaling. I enjoy reading it, and so far I made the wonderful and simple khachapouri recipe. Which turned out great with the ingredients I had on hand.
The storytelling is a nice feature. The recipes are interesting and really present of picture of the region's home cuisine.
This book is so beautiful I have bought it numerous times as gifts for my foodie friends. The photos are sensational and moving and the book is full of sincerity for the regions, appreciation of culture and shares an enthusiasm for excellent cuisine at the farmhouse table. I love this book and everything about it.
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