Kaukasis The Cookbook: A Culinary Journey Through Georgia, Azerbaijan & Beyond by Olia Hercules

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From the winner of the Observer‘s Rising Star Award and Fortnum & Mason Debut Food Book Award 2016 comes a celebration of the food and flavours of the Caucasus – bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey. Olia Hercules introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region such as plum fruit leather, chestnut plov with pumpkin crust, quince stuffed with lamb & caramelised shallots, vine leaf dolma, Village Breakfast, khachapuri, Armenian “cognac” profiteroles and red basil sherbet.