Russian Tea Room Cookbook

Renowned New York restaurant shares its secrets in the Russian Tea Room Cookbook. In it you'll find some of its top dishes from Bitochki to Chicken Kiev. This cookbook is perfect for fans or admirers of the acclaimed restaurant. 

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Format: Softcover, 239 pages 

Copyright: 1981 

Publisher: Richard Marek Publishers 

Author: Faith Stewart-Gordon and Nika Hazelton 

ISBN: 9780399510328

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Description: At last, the long-awaited cookbook from one of the most glamorous restaurants in New York, perhaps in America. This extraordinarily beautiful and famous spot, the lunching, dining, drinking, supper meetting place for artists, dancers, musicians, publishers, actors, and guests from all walks of life and all parts of the world, is now more than a half century old. It has come a long way from the little tea and pastry shop frequented by White Russian emigres in the 1920s, but it is still located on 57th Street in the heart of the great music and art district, "only 6 minutes and 23 seconds from Lincoln Center and slightly to the left of Carnegie Hall." 

But it isn't ambience alone that has made RTR regulars of such celebrities as Rudolf Nureyev and Woody Allen; it is the fabulous food, whose secrets are being allowed out of the kitchen here, for the first time. From the many hors d'oeuvres of the classic zakuska platter (Eggplant Orientals, red caviar, Mushrooms A la Grecque, etc. ) through the great Russian Tea Room specialties (Pelmeny Siberian: chopped beef and veal dumplings served in consomme with fresh dill; Bitochki: chopped chicken and veal patties with Stroganoff sauce; and of course the classic Beef Stroganoff itself: lean beef with fresh mushrooms in sour cream sauce; Blinchiki: thin crepes filled with cottage cheese, apples, or cherry preserves, with sour cream and powdered sugar; and the famed Chicken Kiev: boned breast stuffed with butter, breaded and baked) to mouth-watering desserts, like Kasha a la Gurieff: hot sweetened farina with fruit, apricot sauce, and toasted almonds, everything that has ever been served (including the famous vodka drinks from the RTR bar) is here, tested and easy to prepare. 

In addition, the Cafe section will enable readers to adapt in size, quantity and serving style many of the recipes for their own holiday and party needs. 

As Clive Barnes rhapsodizes in his introduction: "There are no restaurants I encountered in Russia to match The Russian Tea Room." 

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Condition: First handful of pages have some ripples and creases. Cover has heavy crease in the middle area. Further book in good condition. 

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