general

Not sure how many of you read this book, but if you have then you know what im talking about. First question goes to the author of this piece - Is this a cookbook or the receipe for the great "American Dream?" Second question is to Mr. Sirio - How did you do it?
Noticed that this guy Peter Elliot seems to know what really matters in life and prosperity, I mean where did this guy go to school? Scotland or the "school of hard knocks"? Ohh yeah, thats a compliament, no offense Mr. Elliot. Being a young polish-american citizen this day an age has opened my eyes to how America; the land of the free, home of the brave; is being protrayed through the eyes of others less fortunite then us. And i read a cookbook to come to that conclusion, LOL - lifes funnny.
To Sirrio, Jesus, if all this is true; I feel your "angoscia" - for you all who haven't read this book, thats agony. Was also wondering, i do alot of that lately, where i would be seated if i happened to walk through the doors of "Le Cirque" with a women of course, whos name i won't mention.
Thanks for the great read guys!

Daniel

... so "Sirio: The Story of My Life and Le Cirque" does for the culinary biography.

Part biography of a food maestro, part chronicle of a celebrated restaurant, part food fable, part window onto American aristocratic society, "Sirio: The Story of My Life and Le Cirque" is a must-read for cognoscenti of all flavors. For cuisine fiends and the people who love them (like myself), chillin with restauranteur Sirio Maccioni is immensely more enjoyable than chillin creme brulee .... trust me.

"Sirio..."'s recipe for success contains merely two ingredients: a darn good story + a darn good presentation. The darn good story is a "ragazzo" to riches tale that goes from Mussolini's italy to Giuliani's NYC, with some glamorous stops along the way. Of course, Sirio Maccioni's life IS le Cirque and his climb to the top of FoodWorld's Mount Everest makes this book a page-turner.

"Sirio..."'s unique presentation also helps make the book a winner. Sirio's grandfatherly stream-of-consciousness recollections are surrounded by a bed of traditional biography (authored by Bloomberg food critic Peter Elliot in an easily digestible pithy style).All this is then smothered with a layer of baroque recipes that will have your lips smackin' for 400+ pages. The continual interspersing of Sirio, Elliot, and the recipes is rarely jarring and the stylistic flip-flopping keeps the narrative lively and the reader interested.

Using the formula that made le Cirque, the restaurant, a success... exceptional food served with flair... le Cirque the book, is a feast for lovers of food, biography, or society. Thankfully, for us all, no reservations are needed to get this Dish served up tastefully. Bon Appetit.

A wonderful memoir of a great life! Great New York stories and bits of gossip. Would make a good beach read too!