Georgia: The Cookbook

A culinary journey through the country of Georgia told through essays, cultural commentary, breathtaking photography, and over 75 show-stopping recipes.

Georgia is a transportive and mouthwatering journey into Georgian food with evocative photography shot on location. At the crossroads of Europe and Asia along the Silk Road, the Caucasus nation fascinates food lovers because it fuses flavors and techniques from East and West--while keeping an identity all its own. On a single table, you might find khinkali, or soup dumplings, served alongside a Mediterranean-esque tomato cucumber salad and clay-oven breads reminiscent of naan. Georgia features familiar favorites like khachapuri, kharcho, and tolmas, as well as lesser-known regional delights like kalia, a pomegranate chicken stew. No Georgian feast would be complete without desserts including gozinaki, caramelized honey walnut squares, and shakarlama, almond butter cookies scented with cardamom.

Georgia is an invitation to explore the terrain and culinary traditions of a vibrant, deeply rooted culture.

• On-location photography from Georgia -- Breathtaking imagery photography that transports you to one of the world's most visually stunning and culinarily rich countries
• Your passport to the next big food destination -- Georgia is capturing the attention of chefs and food lovers worldwide, and this is the definitive guide
• Written by a celebrated Tbilisi chef and an acclaimed travel writer -- Authentic recipes and cultural storytelling from authors who have spent decades eating, studying and championing this cuisine

Author: Meriko Gubeladze,Benjamin Kemper
Publisher: Hardie Grant Books
Published: 10/06/2026
Pages: 272
Binding Type: Hardcover
Weight: 2.70lbs
Size: 10.10h x 8.00w x 1.00d
ISBN: 9781958417898


Review Citation(s):
Foreword 08/27/2026
Booklist 09/01/2026

About the Author
Meriko Gubeladze is the chef and owner of Shavi Lomi and Ninia's Garden in Tibilisi, Georgia. She was the host of a weekly cooking show on primetime national television in Georgia for 10 years, where she became a household name. Meriko famously cooked for Anthony Bourdain in the Tbilisi episode of Parts Unknown in 2016, and her recipes and culinary know-how have been featured in publications including the New York Times, Saveur, Forbes, NPR, and Bon Appétit.

Benjamin Kemper is a journalist, recipe developer, and expert on Caucasus foodways. Currently the editorial director at Prior, he previously served as travel editor and recipes editor at Saveur. His work has been published in The Wall Street Journal, Smithsonian Magazine, Bon Appétit, Food & Wine, AFAR, and Bloomberg. A native New Englander, he splits his time between Madrid and Tbilisi.