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Acknowledgments Introduction PART ONE: AN ABUNDANT LAND 1. A Cultural Excursion 2. The Georgian Feast 3. The Flavors of Georgia PART TWO: RECIPES AND MENUS Appetizers Soups Meat Poultry Fish Sauces Cheese, Egg, and Yogurt Dishes Breads and Grains Vegetables Pickles and Preserves Sweets Menus A Glossary of Georgian Culinary Terms Selected Bibliography Index
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