Memphis Blues Barbeque House or Georgian Feast Vibrant Culture and Savory Food of the Republic of Georgia

Memphis Blues Barbeque House: Bringin' Southern BBQ Home

Author: George Siu

Authentic southern barbecue for the home kitchen.

When renowned Vancouver foodies George Siu and Park Heffelfinger first tasted pulled pork in Memphis, they fell in love at first bite. They brought home the fresh memories of all those succulent tastes of Southern barbecue, and opened their first award-winning Memphis Blues Barbeque House Restaurant in Vancouver. Using this new cookbook and the guidance of these two superb chefs, home cooks can now create some of the South's most legendary dishes, to be savored by the whole family.

Meat prepared in Southern barbeque style is unlike any other -- amazingly juicy and unbelievably tender. From ribs, pulled pork, beef brisket and Cornish game hen to shrimp, oysters and chicken wings, the dishes always end up tangy, sweet and flavorful.

Here are some of these delicacies from the Deep South:

• Sausage and corn chowder


• Sweet pickle potato salad


• Pulled pork


• BBQ brisket and tomato soup


• Slaw with apples, walnuts and raisins


• Smoked Cornish game hen


• Smoked leg of lamb.

Southern barbecue is smoky, tender and succulent. The recipes in this cookbook will bring all those tastes home.

Interesting textbook: We Carry Each Other or Ice Cream in the Cupboard

Georgian Feast - Vibrant Culture and Savory Food of the Republic of Georgia

Author: Darra Goldstein

According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.
Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.
The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

Library Journal

Goldstein is the author of the well-respected A Taste of Russia (published as A La Russe , LJ 8/83; HarperPerennial: HarperCollins, 1991) and a Russian professor at Williams College. Here she focuses on an area known for its warm hospitality and diverse regional cuisine. Beginning with a brief history of the Georgian republic and an exploration of its cultural and culinary traditions, she then presents 100 or so recipes. Goldstein's scholarly credentials are evident in her informed commentary. Juliane Margvelashvili's earlier The Classic Cuisine of Soviet Georgia ( LJ 8/91) has a lighter, somewhat more engaging tone, and, not surprisingly, many of the recipes in the two books are similar. Nevertheless, good books on Russian food remain few and far between, and Goldstein's is a good addition to the literature.Sciences