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.
關於作者：
Harry Cipriani is the son of Giuseppe Cipriani, founder of the
original Harry''s Bar in Venice. He is also the owner of the New
York restaurants, Bellini and Harry Cipriani.
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