The Harry's Bar Cookbook by Arrigo Cipriani

  • The Bellini

    from The Harry's Bar Cookbook The Harry's Bar Cookbook by Arrigo Cipriani and Harry Cipriani

    • Categories: Cocktails / drinks (with alcohol); Italian
    • Ingredients: peaches; Prosecco wine
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Notes about Recipes in this book

  • Cauliflower soup

    • Sandiegolemons on January 24, 2018

      This is a great caulifower soup which I have no problem recommending. Cauliflower is turning into one of my most favorite and diverse vegetables. I wish my parents got more adventurous when I was a kid with it. 4 stars. I served it before Chicken and Vinegar from Harry’s Bar cookbook and the two paired perfectly together.

  • Hunter's chicken

    • Sandiegolemons on June 01, 2017

      This recipe is not really worth the time. It is basically a one pot dish, but the time involved preparing it does not deliver the results you would assume. Unless you have an amazing beef/veal stock you need to use immediatly along with mushrooms, I'd say look elesewhere. A bit under two hours start to finish. No one in the family wanted to have this again.

  • Chicken with vinegar sauce

    • Sandiegolemons on January 24, 2018

      This recipe was a hit at the dinner table. I’ve never had chicken with a vinegar sauce and I must say I will be looking for this more often or just getting this recipe in the rotation. Winter or summer. The slight acid works great. Watch the sauce so it doesn't totally evaporate off. The onions and celery and great and become infused with the dish. Loved it. 4 1/2 stars. I served it with Harry’s Bar Cauliflower Soup and the two paired perfectly together.

  • Eggplant cooked like mushrooms

    • Sandiegolemons on June 01, 2017

      This was really fun and we paired it with sauteed scallops to go on top. Great combination. Next time I have a note in my book to try and peel the eggplant and see what happens. I think the kidos aren't used to the texture of the skin quite yet. I definitely recommend if you're wondering what to do with that eggplant that's been sitting in the fridge.

  • Chocolate mousse

    • Foodelf on September 30, 2012

      This mousse recipe has been in my dessert repertoire for years - it never fails to garner rave reviews and is frequently requested by guests. It is embarrassingly easy to make. The ability to prepare well in advance is a boon for any dinner party hostess. Additionally, there's simple chocolate sauce to add at serving time, if you like.

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  • ISBN 10 185782508X
  • ISBN 13 9781857825084
  • Published Aug 25 2006
  • Format Hardcover
  • Page Count 292
  • Language English
  • Countries United Kingdom
  • Publisher Blake Publishing
  • Imprint John Blake Publishing Ltd

Publishers Text

There is only one Harry's Bar. It is simultaneously a beloved Venetian landmark, a bar famous for its drinks, an international meeting place, and a luxurious restaurant. Harry's Bar is the finest, most sophisticated restaurant in the world. Over the past fifty years it has been the favourite haunt of the most glamorous stars: Orson Welles, Hemingway, Noel Coward and Richard Burton were all regular costumers. The bar's risottos and pasta dishes are its speciality. But other simple country food such as polenta, squid and beans are transformed into the most elegant dishes; and the book provides recipes for making the bar's famous cocktails, including the celebrated Bellini.

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