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Olia Hercules
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Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond Hardcover – October 24, 2017

by Olia Hercules (Author)
4.6 4.6 out of 5 stars 483 ratings
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"A sensitive, personal journey expressed through the beauty of food - just wonderful" - Jamie Oliver

"Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen - there's not a recipe of hers I don't want to cook immediately" - Nigella Lawson

"This is an incredible book - as I began to leaf through I started to smile, and I didn't stop" - Diana Henry

Award-winning cookbook author Olia Hercules takes a culinary trip through the Caucasus—the vibrant region that bridges Europe and Asia —and share the recipes, stories, and striking images of this rich region.

In this gorgeous cookbook, Olia Hercules shares more than 100 dishes that celebrate the food, flavors, and unique culinary heritage of the Caucasus—Georgia, Azerbaijan, Armenia, Iran, Russian, and Turkey. Kaukasis charts Olia’s exploration of this unfamiliar area and introduces its wonderful cuisine that combines European and Middle Eastern ingredients in ways that are fresh and new.

Recipes
Mint Adjika
Tsago’s Blackberry & Grape Sauce
Savory Peach & Tarragon Salad
Plov with Pumpkin, Chestnut & Walnut
Zahir’s Stoned Chicken
Vine Leaf Dolma
Armenian Cognac Profiteroles
Red Basil Sherbet
Read more Read less
Previous page
  1. Print length
    240 pages
  2. Language
    English
  3. Publisher
    Weldon Owen
  4. Publication date
    October 24, 2017
  5. Dimensions
    7.4 x 1.1 x 9.7 inches
  6. ISBN-10
    1681883031
  7. ISBN-13
    978-1681883038
  8. See all details
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Editorial Reviews

About the Author

Olia Hercules trained at the renowned Leiths School of Food and Wine and in 2015 published Mamushka, winner of the Fortnum and Mason Award for best debut cookbook 2016. Her second cookbook, Kaukasis: A Culinary Journey through Georgia, Azerbaijan and Beyond, was published in 2017.

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.
 

Product details

  • Publisher ‏ : ‎ Weldon Owen (October 24, 2017)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 240 pages
  • ISBN-10 ‏ : ‎ 1681883031
  • ISBN-13 ‏ : ‎ 978-1681883038
  • Item Weight ‏ : ‎ 2.4 pounds
  • Dimensions ‏ : ‎ 7.4 x 1.1 x 9.7 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 483 ratings

About the author

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Olia Hercules

Olia Hercules

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Olia Hercules was born in the south of Ukraine in 1984. She left her home town Kakhovka at the age of twelve, when she moved to Cyprus.

After finishing school, she moved to the UK where she studied Italian language and International Relations at the University of Warwick. After spending a year in Italy, Olia settled in London, pursuing a journalistic career after completing her Master’s degree.

Following the financial crisis of 2008, Olia decided to quit her job as a film business reporter to pursue her dream to cook for a living.

She trained at the renowned Leiths School of Food and Wine and then worked as a chef de partie in restaurants, including Ottolenghi, and as a recipe developer before landing a book deal for Mamushka, a cookbook that celebrates her family recipes, from Ukraine and Moldova to Azerbaijan and Uzbekistan. Mamushka has won the prestigious Fortnum and Mason Award for best debut cookbook 2016.

Olia was named the Observer Rising Star of 2015.

Her second cookbook is called Kaukasis: a culinary journey through Georgia, Azerbaijan and beyond. It is published on August 10th in the UK and Australia and in October 2017 in the US, Canada, Germany and Poland.

She lives in London with her son Sasha and partner Joe, writing, cooking and feeding her unceasing curiosity by researching food culture and culinary traditions of countries less explored.

Customer reviews

4.6 out of 5 stars
4.6 out of 5
483 global ratings
Beautiful and delicious
5 Stars
Beautiful and delicious
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.
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Top reviews from the United States

crodica
5.0 out of 5 stars Beautiful and delicious
Reviewed in the United States on January 2, 2018
Verified Purchase
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.
Customer image
crodica
5.0 out of 5 stars Beautiful and delicious
Reviewed in the United States on January 2, 2018
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.
Images in this review
Customer image
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10 people found this helpful
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Austin Hill
5.0 out of 5 stars A great book of recipes
Reviewed in the United States on January 22, 2018
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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!
5 people found this helpful
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bonnichka
5.0 out of 5 stars More than just recipes
Reviewed in the United States on September 15, 2021
Verified Purchase
I loved this book. It made me want to move to the area just to eat the food. I loved the personal info on each recipe. I especially appreciated the substitutions and how to make and/or use similar ingredients in other countries. I can't wait to start cooking out of it.
4 people found this helpful
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Adria T. Ripka
4.0 out of 5 stars Recipes from a part of the world I know little about
Reviewed in the United States on August 2, 2020
Verified Purchase
Olia's writing style is enjoyable. The recipes are interesting. I haven't made any, but I like to read cookbooks. This gives a personal view on the culture that really looks east rather than west in it's development. I'm surprised at the use of cilantro. I always related that to Mexican cuisine. It is used quite extensively in some recipes here. LOTS of herbs used in large quantities.
6 people found this helpful
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David J James
5.0 out of 5 stars A journey to Apsandzali through the foothills of Chaczapuri
Reviewed in the United States on February 7, 2018
Verified Purchase
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.
10 people found this helpful
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MELISSA M.
5.0 out of 5 stars excellent directions for novice cooks
Reviewed in the United States on February 24, 2022
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love the cultural background provided with the recipes, and the care taken to describe preparation necesary in order to avoid problems in handling dough made with spelt.
2 people found this helpful
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Bluebell
5.0 out of 5 stars More than a cookbook
Reviewed in the United States on November 18, 2018
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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.
3 people found this helpful
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Margaret Smith
3.0 out of 5 stars A Disappointment
Reviewed in the United States on November 18, 2018
Verified Purchase
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.
15 people found this helpful
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Top reviews from other countries

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Goldberry
5.0 out of 5 stars Kaukasis Kochbuch
Reviewed in Germany on February 9, 2024
Verified Purchase
Ich fand die Bilder schön und ungewöhnlich, keine Hochglanzphotos in gestylten Küchen, sondern Plastikflaschen, die für irgendetwas weiterverwendet wurden , gestickte Tischdecken, oder auch so etwas wie das verpönte Wachstuch. Die Rezepte sind authentisch, denke ich mal, manchmal etwas schwierig nachzukochen, wegen der speziellen Zutaten, aber das lässt sich ja beheben mit entsprechenden Ersatzprodukten. Sie sagt ja auch selbst, dass Kochen nicht streng nach Anleitung gehen soll, sondern, dass Intuition und Bauchgefühl ganz wichtig beim Kochen sind. Ich konnte manche Anleitungen nur schwierig verstehen, verglichen mit den abgebildeten Ergebnissen, aber das ist die Ausnahme. Ich möchte gern
demnächst die gefüllten Teigtaschen Khinkali
ausprobieren. Sehr schön ist der Anhang des Buches über Erinnerungen älterer Einwohner, Kindheitserinnerungen, die uns so fremd sind (Schaukel über dem Abgrund...), aber doch so liebenswert. Sie schreibt auch über den Konflikt Azerbaijan mit Armenien, und darüber, dass die Leute früher eigentlich friedlich zusammengelebt haben, aber irgendwann äußere Mächte sie gegeneinander aufgebracht haben. Ja, das kennen wir doch.
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James Edmonton
5.0 out of 5 stars Great recipes from the Caucasus
Reviewed in Canada on November 11, 2020
Verified Purchase
I am enjoying this book, the recipes, photos and stories remind me of my grandparents and particularly my grandmother who was an amazing cook. I could easily see her in some of the photos. Thank you Olia.
One person found this helpful
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Empe
5.0 out of 5 stars Al costo di un caffè
Reviewed in Italy on September 14, 2021
Verified Purchase
Comprate (in formato kindle) un volume riccamente illustrato sulla cucina etnica. Se leggete l'inglese ogni mese Amazon mette a disposizioni offerte del genere per volumi che in formato cartaceo costano decine di euro (tra cambio librario e l'assurda legge italica che vieta sconti significativi sui libri tradizionali). Anche se lo sfogliate velocemente per guardare le figure vale molte volte il suo prezzo.
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Cliente Kindle
5.0 out of 5 stars Ótimo livro
Reviewed in Brazil on November 7, 2018
Verified Purchase
Um livro maravilhoso. Ótimas estórias, lindas fotos e receitas que parecem ser muito especiais. Gostei muito.
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Cintli Maíz
3.0 out of 5 stars despidieron al maquetador y al ilustrador. la fotógrafa no se lo tomó en serio.
Reviewed in Spain on October 9, 2018
Verified Purchase
Me ha gustado porque es un primer acercamiento a la cocina de la zona. algunas recetas son poco realistas respecto al hecho de conseguir ciertos productos o tal cantidad de ellos. también son poco realistas algunos de los modos de preparación de ellos ya que usa métodos tradicionales. algunas recetas son muy simplonas y decepcionantes en creatividad (uno puede pensar que al ser cocina tradicional no hay cabida para la creatividad pero la autora sí que decidió modificar platos pero no llega a ser innovadora, se queda a medias) . compensan otras recetas y sobre todo compensa que son "exóticas" para quien no conoce la cocina de la zona. lo que aborrecí fue el maquetado. lo aborrecí con todo mi corazón. para empezar tomaron la decisión de no traducir los nombres originales de los platos al inglés. o sea que no sabes ni qué vas a cocinar porque encima hay un montón de recetas sin foto del plato. he tenido que acudir a google para entender de qué iba la receta y para descubrir unas de las más interesantes. esto se hubiera solucionado con fotos del plato y traducción del nombre del plato al inglés. después la tipografía y el modo en que acomodaron los textos hacen que sea difícil de leer. es poco intuitivo. además la belleza que se muestra en la imagen de la portada no vuelve a aparecer dentro del libro porque mandaron al ilustrador a freir espárragos en vez de permitirle estar presente a todo lo largo del libro. hoy en día hay una calidad inmensa en los libros de cocina. tanto. que ellos mismos son piezas artísticas e inspiradoras. este no es el caso. El maquetado de Mamushka era más intuitivo y atractivo. por último hay un montón de fotos que eran prescindibles y otras que eran imprescindibles para entender los platos pero no las pusieron. y aunque son fotos actuales parece que se hicieron hace 30 años. si bien retratan la austeridad actual de la zona y recuerdan el ambiente soviético de hace 30 años y eso podría considerarse un acierto, la composición de las imágenes desde un punto de vista artístico o desde el punto de vista de la fotografía de alimentos tienen muy poco valor. me. valió más la pena entrar a pinterest y a instagram a ver fotos de los platos de la gente que tenía el libro y preparó las recetas. no es un libro que seduzca.
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