Carla Capalbo Books

"The best book ever written in English about Georgian food and wine" —Saveur Winner Guild of Food Writers Food and Travel Award 2018 Winner Best Food Book of 2017 Gourmand Cookbook Awards Shortlisted for the Art of Eating Book Award Shortlisted for the IACP Culinary Travel Book Award The Atlantic 9 Best Cookbooks of 2017 NPR Best Cookbooks 2017 Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterranean's, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country. Georgia is also one of the world's oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground. Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country. The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the world's gastronomic map.

Fertile, sun-baked Tuscany is world-renowned for its food and wine, but it is not always easy for travelers to track down its best traditional restaurants and authentic regional products. The Food Lovers' Companion to Tuscany is a complete insider's handbook that will lead you to hundreds of gastronomic delights, including family-run wineries and trattorias; the finest artisan food makers; village markets offering fresh local produce; out-of-the-way shops stocked with exquisite cheeses and hand-pressed olive oils; and best-bet wine bars and gelaterie.

320 delicious dishes from all over Italy, ingredients and techniques, and 1600 step-by-step photographs.

The Collio is a small, crescent-shaped strip of land 80 miles northeast of Venice that borders on Slovenia. Thanks to its unique soil structure and microclimate, the Collio produces some of Italy’s top wine-making grapes and a slew of award-winning wines, including Tocai Friulano, Malvasia Istriana, and its specialty, Pinot Grigio. Filled with hundreds of lush photos, this is an indispensable culinary guide to this little-known but fantastically rich region. More than 60 wineries are profiled as are more than 70 restaurants, specialty food shops, markets, and bed-and-breakfasts. Packed with insight, this guide is a perfect resource for wine-lovers, foodies, and travelers alike.

Offers a wide selection of the best traditional dishes of the New England region, using native ingredients such as maple syrup, blueberries, apples, lobster, corn, swordfish and clams.

The best of American cooking from the shores of New England to the Southwestern deserts.

Following on from the success of her large book, TastingGeorgia: A Food and Wine Journey in the Caucasus, awardwinningfood, wine and travel writer and photographerCarla Capalbo is launching a new series of pocket books onGeorgian food, wine and culture.