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Harry's Bar Cookbook Hardcover – October 1, 1991

4.8 out of 5 stars 32 customer reviews

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Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food by Joseph Bastianich
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Simple ways to make pasta an integral part of a healthy and well-balanced life style--even gluten-free-- the beloved first family of Italian American cooking. Learn more | See related books
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Editorial Reviews

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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Product Details

  • Hardcover: 304 pages
  • Publisher: Bantam; Reissue edition (October 1, 1991)
  • Language: English
  • ISBN-10: 0553070304
  • ISBN-13: 978-0553070309
  • Product Dimensions: 8.7 x 0.9 x 10.3 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Best Sellers Rank: #328,035 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
As a cook and literary buff, I always thought of Harry's Bar in Venice as a monument that has provided me with great inspiration.
Tucked away on a corner not far from St Mark's Square, it is quite small with low ceilings but with an incredible view of the Grand Canal from its first floor. The decor is very relaxing with small comfortable chairs and tables in pleasant shades of apricot and cream. Upon opening the doors, you immediately drink in the atmosphere that is intimate, worldly, historically rich and alive.
I remember the first time I visited Harry's bar twenty-five years ago. I went to this legendary bar, made famous by Ernest Hemingway, after having promised myself that I would only have a drink. I knew the prices would be outrageous for someone on a student budget since Harry's Bar had enjoyed an international reputation since 1931. But the moment that last sip of wine was out of my glass, I had to ask for a table. I do not remember what I had for lunch that day at Harry's Bar. I do remember though, how impressed I was by the quality of the house wine, the simple presentation of the food that tasted wonderful and the professional and friendly service with which the Harry's Bar staff made sure that this was going to be a memorable experience for me. So, Harry's Bar became part of my growing up and thus gained a significant importance in my life.
Ernest Hemingway used to have his own table in one corner of Harry's Bar. At the end of World War II, Hemingway dedicated to the bar a page of his famous novel "Across the River and into the Trees." The list of famous people who frequented Harry's Bar is long and impressive.
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Format: Hardcover
I have been a serious student of cooking for the past 25 years. I have focused on Italian cooking for 10 of the last 25 years after my first trip to Italy.

Harry's Bar in Venice is one of those places that everyone wants to visit at least once. The restaurant does not disappoint and neither does the cookbook. If I had to pair down my Italian cookbook collection (which is now well over 50 cookbooks) this book would be in my top 5. Each recipe in the book that I have tried has been perfect. Even if you normally tinker with recipes, as I usually do, try these just as they are written at least once. I don't think that you will be disappointed.

I appreciate the fact that the book is authentic, as opposed to the Italian-American books that are normally available in America. This book is packed full of fabulous recipes, each one better than the last. The pictures of the recipes are beautiful as the photos of Venice.

This book will be a wonderful addition to anyone's cookbook collection. This would also make a fabulous gift for a lover of either Italy or cooking.
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Format: Hardcover Verified Purchase
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.
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Format: Hardcover Verified Purchase
Like the best Italian food, the recipes in Harry's Bar Cookbook will not blow you away with their complexity. Most of the recipes for both drinks and food are relatively simple. The recipe for their famous bellini, for example, consists of two ingredients--champagne and peach juice. But the key to the recipes are their reminders about and reliance upon using the very best ingredients. And that's the key. The book has an air of confidence about it, not arrogance, but confidence, that comes from satisfying drinkers and diners for so long. All of the background, history, hints, and asides that come with the recipes enrich those and make you wish you could be in Venice savoring the food and the atmosphere. A quality cookbook.
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Format: Hardcover Verified Purchase
I discovered this book at a client's house (Upper East Side, New York City) and was blown away with the dishes made from this book. Combine the great dishes with a book that you can actually cook from; this makes this puchase a no brainer for the fans of italian.
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Format: Hardcover
This book provides the best recipes for regional Italian cooking I have ever used. They are simple to follow, reasonable in the produce suggested, and they invariably taste fantastic.
My wife and I went to Harry's in New York, we can't wait to get back to Venice to try out the original.
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Format: Hardcover Verified Purchase
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.
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