For me this book is a trip down memory lane. The recipes in it are nice, but even better are the stories and pictures that form the background. I have expanded my amount of recipes and compared the ones I had (form locals) with the ones that I found here.

What surprised me most of all, is that adzhika is written down as bell-pepper sauce, while in the original that I saw being made in Tbilisi bell pepper was only a small ingredient. There they used red pepper / chilli peppers as main ingredient.
Would the authors have adapted the recipes to reach a broader public? That would be a shame in my opinion. Write down the original recipe and then warn the reader it may be (very) hot and explain how to make it according to West-European taste. ( )