I have a ton of Russian cookbooks and used to havea good Georgian one but left it in a hotel in NYC a few years ago. The stadrad starting point is "Please to teh Table" which is easy to get and fairly comprehensive. theer is anotehr book I used ot use in tandem but damned if I can think of it right now. But that one will get you started. In my experience the main question is: rough lamb or fine cut? Aragvi in Moscow makes something of an 'haute" kharcho and while I liked it (and the Georgian wine that went with it) I thought a more peasant version on teh Garden Ring was better. good look with teh seasoning.