- Newly Added eBooks
- Most Popular eBooks
- Try Something Different
- Love is in the Air
- Find Your Next Beach Read Here
- Emotional Wellbeing
- See all
- Newly Added Audiobooks
- Most Popular Audiobooks
- Try Something Different
- Best Audiobooks of 2022
- See all
The Harry's Bar Cookbook
Recipes and Reminiscences from the World-Famous Venice Bar and Restaurant
1 of 1 copy available
There is only one Harry’s Bar. Located on Venice’s Calle Vallaresso, near the Piazza San Marco, this restaurant has been the meeting place for artists, writers, royalty, maestros, divas, celebrities, the very rich, and lots of ordinary—but very wise—Americans and Europeans for over five decades. In The Harry’s Bar Cookbook, Arrigo Cipriani shares his favorite stories about Harry’s Bar—and reveals treasured recipes for the restaurant’s most popular dishes.
Harry’s Bar, above all, is a bar, whose distinctive mixed drinks were created by its founder, Arrigo’s father Giuseppe Cipriani. You’ll find careful instructions for making the world-famous Belini—the frosty, frothy combination of rose-colored peach elixir and Prosecco—and the secret of making the Montgomery, named by Ernest Hemingway himself, which is the driest, most delicious martini in the world.
Harry’s Bar is famous for its mouth-watering, overstuffed, unique sandwiches, but the restaurant’s risottos and dozens of pasta dishes—including ravioli, cannelloni, and tagliolini—are the house specialties. The Harry’s Bar Cookbook presents recipes for these world-renowned dishes and also includes chapters on meats, vegetables, soups, sauces, desserts, and more.
Opinionated and full of surprises, Arrigo reveals the secrets of his kitchen and bar accompanied by lavish photographs that make the feast a visual one as well. The Harry’s Bar Cookbook is much more than a cookbook: it’s an enduring experience to be savored and enjoyed.
-
Creators
-
Publisher
-
Release date
June 19, 2012 -
Formats
-
OverDrive Read
- ISBN: 9780345540591
-
EPUB ebook
- ISBN: 9780345540591
- File size: 2396 KB
-
-
Languages
- English
-
Reviews
-
September 30, 1991
The Venetians are reputed to be the most gracious hosts in all of Italy, and Cipriani, second-generation owner of the eponymous establishment, provides one of the most inviting Italian cookbooks of recent memory. Here, elegance consists of simplicity. Recipes developed in the six decades of the history of Harry's Bar are clearly and carefully adapted for the American home cook, including the famous Bellini (white peach nectar mixed with Prosecco; even the restaurant now uses a frozen French peach puree). Serve the celebrated fegato alla veneziana (the secret: slice the liver one-fifth-inch thick) with polenta. Artful digressions throughout the volume discuss classic Italian ingredients (use extra-virgin olive oil judiciously; let truffles sit for a few minutes at room temperature so that any worms can crawl out). Cipriani is honest about what might prevent exact reproductions of his bar's food (e.g., professional-strength vs. domestic appliances, quality of local produce) but imparts some of the restaurant's aura via generously related and amusing anecdotes, one featuring Ernest Hemingway, a stingy Venetian countess and a four-pound tin of caviar. Photos and introduction not seen by PW. -
October 15, 1991
Far from the "Recipes of the Rich and Famous" one might expect, this is in fact an engaging and unaffected memoir/cookbook from the owner of the family restaurant that is a Venetian institution. Cipriani has managed Harry's Bar since 1957, becoming extremely knowledgeable about food, drink, and human nature in the process. His expertise and love of good food is evident in the recipe headnotes and the sidebars on ingredients, and his professed dislike of pretentious food is borne out by the delicious but simple dishes served at his restaurant. Christopher Baker's beautiful color photographs complement the text. For travel as well as cookery collections.Copyright 1991 Library Journal, LLC Used with permission.
-