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Book Information
There is only one Harry’s Bar. Located on Venice’s Calle Vallaresso, near the Piazza San Marco, this legendary restaurant has been, for five decades, the meeting place for artists, writers, royalty, maestros, divas, celebrities, the very rich, and lots of ordinary—but very wise—Americans and Europeans. Everyone from the Windsors and the Onassises and the Burtons to Cole Porter; Ernest Hemingway, and Joan Crawford has come here for great food, fine drinks, and the incomparable ambiance. Now, to the delight of his legions of customers, Arrigo Cipriani shares his favorite stories about Harry’s Bar and its secrets–and reveals for the first time his treasured recipes for the restaurant’s most popular dishes.
Harry’s Bar above all, is a bar. Its distinctive mixed drinks were created by its founder, Arrigo’s father, Giuseppe Cipriani, and they remain the social center of the establishment. Therefore, you’ll find careful instructions for making the world-famous Belini—the frosty, frothy combination of rose-colored peach elixir and Prosecco (the Italian champagne)—and the secret of making the Montgomery, named by Hemingway himself, which is nothing less than the driest, most delicious martini in the world.
Harry’s Bar is also famous for its sandwiches–mouth-watering, overstuffed, unique concoctions: pale yellow egg sandwiches spiked with anchovies; chunks of freshly poached chicken or shrimp bound with creamy, newly made mayonnaise. The Harry’s Bar club sandwich is a legend in itself, knife-and fork food that’s simply superb.
But the bar’s famous risottos and the dozens of pasta dishes—including ravioli, cannelloni, and tagliolini—are the house specialties. Potato gnocchi and simple country food such as polenta, squid, baccala, and beans are transformed into elegant dishes by skillful chefs. Cipriani also invented the sublime dish known as carpaccio and the glorious risotto alla primavera, brilliant ideas that have been imitated all over the world; the original appear here for the first time.
The secret of Harry’s Bar is not only its great drinks and magnificent food, but also its extraordinary atmosphere, in which high spirits pour forth happily. Arrigo Cipriani captures this spirit and tradition, and delivers it all in his own inimitable style. Opinionated and full of surprises, Cipriani ultimately reveals not only the secrets of his kitchen and bar but also the lavish, full color photographs by Christopher Baker make the feast a visual one as well. The Harry’s Bar Cookbook is much more than a cookbook: it’s a enduring experience to be savored and enjoyed.
Book ID Asin: 0553070304
Book Title: The Harry's Bar Cookbook: Recipes and Reminiscences from the World-Famous Venice Bar and Restaurant
Book Author: Harry Cipriani
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $14.99
Book Format Name: Hardcover
Book Format Price: $32.95
Book Format Name: Paperback
Book Format Price: from$14.57
Book Price: $32.95
Book Category: Books, Cookbooks, Food & Wine, Regional & International and unknown
Book Rating: 238 ratings
Book Product Detail
Publisher : Bantam; NO-VALUE edition (October 1, 1991)
Language : English
Hardcover : 304 pages
ISBN-10 : 0553070304
ISBN-13 : 978-0553070309
Item Weight : 2.48 pounds
Dimensions : 8.32 x 0.87 x 10.26 inches
Best Sellers Rank: #109,157 in Books (See Top 100 in Books)
#118 in Italian Cooking, Food & Wine
#165 in general Italy Travel Guides
#583 in Celebrity & TV Show Cookbooks
Customer Reviews:
4.6 4.6 out of 5 stars 238 ratings
From Publishers Weekly
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.
Copyright 1991 Reed Business Information, Inc.
From Library Journal
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 Reed Business Information, Inc.
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Book Review
Name: LB
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Even if you have never been to Venice…
Date: Reviewed in the United States 🇺🇸 on May 30, 2021
Review: I have such wonderful memories of Venice and especially Harry’s Bar…so this book is more than a cookbook…it’s one of my kitchen treasures…just reading thru the book is enjoyable in itself but the recipes are incredibly easy to use and evoke so many treasured memories of those lazy Venetian days including a saunter into Harry’s for… just anything you order will be memorable…one of any pasta dishes on offer…the only Croque Monsieur you’ll ever want to eat again…anything “in saor”…fabulously simple vegetable courses…and it would be impossible to choose a favorite dessert but it would have to be the lemon meringue cake or the chocolate mousse or the poached pears or the crepes flambé…and I could never leave without Harry’s famous Bellini…the book itself is a masterful cookbook with fabulous photography, text I have read over and over through the years, and Harry’s enduring but simple recipes any cook can prepare with impressive results…if I could only have one cookbook, it would be this one!
Name: Moravanka
Rating: 3.0 out of 5 stars
Title: .0 out of 5 stars Quality control needs improvement
Date: Reviewed in the United States 🇺🇸 on July 9, 2022
Review: I was forced to order the Harry's Bar Cookbook twice. The first shipment arrived inside a sturdy undamaged box, with a 4" tear on the front cover of the bookjacket. The book was clearly already damaged before packaging, which is unacceptable. The replacement order (from the same seller) arrived in an identical box in perfect condition. Please pay attention to quality -- it matters greatly!
Name: janine
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Second best thing to being in Venice.....
Date: Reviewed in the United States 🇺🇸 on July 13, 2021
Review: Harry's Bar is THE iconic Venice restaurant. If we can't yet travel to Venice, this will fill the bill nicely. Receipes are simple, straight-forward, most ingredients are available in suburban US stores or via Amazon. Make yourself a negroni, put on your favorite Andrea Boicelli song, and pretend you are there. No jet lag.
Name: Marco A Garcia
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Very good book
Date: Reviewed in the United States 🇺🇸 on June 23, 2022
Review: Very good book , great receipt
Name: Linda shoemake
Rating: 4.0 out of 5 stars
Title: .0 out of 5 stars History
Date: Reviewed in the United States 🇺🇸 on July 6, 2021
Review: Very interesting history of the bar. This is meant for someone who wants to really research the drinks, not for the casual person who just wants a recipe.
Name: S. Frank
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Great Italian cookbook
Date: Reviewed in the United States 🇺🇸 on January 18, 2014
Review: I have several italian cookbooks, but they don't even come close to this one. Not only do you get to enjoy the history of Harry's Bar, but also interesting facts about Venice and the clientele who make this place world famous. I bought the book hoping to find the recipe for the best vanilla meringue cake I ever had in my life during my visit to the Bar a few months ago. I made it and it was pretty good but I was not pleased with the way my sponge cake turned out, but it was probably due to the fact that it is a very delicate cake and I'm not a pro. I was my biggest critic, however, because my family raved about it. The lemon meringue pie was incredible as well. There are tons of seafood recipes and of course the story behind the famous Bellini cocktail. I believe it will remain one of my favorite cookbooks and will be such a sweet reminder of my visit to Venice!
Name: Michael
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars Ciao, Bella!
Date: Reviewed in the United States 🇺🇸 on March 16, 2001
Review: My parents loved Harry's in the 1950s. I never knew why until I visited the bar in Venice myself in the 1980s. I cook a fair amount, so I often use someone's recipe just as a taking off point. I frequently think I can outcook most authors. Not so with Harry. Like Paul Bocuse, this is one of a few cookbooks where you should try to follow the recipe precisely. The world's best osso bucco, the best scampi fritto which anyone can cook and stun your friends, tuna fish mousse to startle you, the best sauteed mushrooms, and the world's best club sandwich. What else can you ask? If he says cut the tomato sideways in three even slices, try it. He does not waste words, and he does know how to cook.
March 23 I try to go there and celebrate my father's birthday. Mr. Cipriani celebrates his fatther too. I've never met him, but maybe that's another thing we have in common.
Name: Peter Kenyon
Rating: 5.0 out of 5 stars
Title: .0 out of 5 stars A Classic
Date: Reviewed in the United States 🇺🇸 on October 10, 2005
Review: This is a great book. Not only does it capture the spirit of the famous Venetian bar at a fraction of the cost of an actual visit, the recipes are surprisingly easy and, for the most part, quite manageable by the home cook. There are very few hard to find ingredients, the methods are mostly straight forward, and the results most pleasing. Arrigo Cipriani stresses the Harry's is indeed a bar, and not primarily a fine dining restaurant. This does not mean that the food is not fine, rather it means that the food is very fresh, typical, simple Italian fare. The sort of food that has made the many cuisines of Italy so popular all over the world. The recipes give readers the opportunity to reproduce this type of food wherever they live.
If you wish to be vicariously transported to Venice, with some minimal cooking and cocktail mixing competence you can be in Harry's at least in your mind's eye.