by Arrigo Cipriani
Reading Cipriani, son of the founder of this Venetian landmark, is like being in Venice sipping Bellinis (a trademark Harry's mix of peach puree and champagne) and dropping names (Hemingway, Bogart, Bacall) opposite the opinionated restaurateur. Cipriani likes his martinis frosted and his truffles pale beige. His recipes for magical sandwiches, soups, pastas and risottos call for but a handful of ingredients. And his meats, fish, veggies and desserts seem all the more delectable given Christopher (Martha Stewart's Weddings) Baker's expert lens work in this glossy bonbon. Bravo. (Bantam, $35)
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