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The Silver Spoon, UK edition (Cooking) Hardcover – 1 Jan 2005


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Product details

  • Hardcover: 1264 pages
  • Publisher: Phaidon Press; UK edition edition (1 Jan 2005)
  • Language: English
  • ISBN-10: 0714844675
  • ISBN-13: 978-0714844671
  • Product Dimensions: 18 x 6.3 x 27 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (83 customer reviews)
  • Amazon Bestsellers Rank: 84,928 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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Review

'a seriously comprehensive guide that shows that Italian food is about for more than just pasta and pizza. … One for serious Italophiles.'
Gordon Ramsey, The Times

'A joy to cook from. … may well prove to be the only Italian cookery you’ll ever need.'
Henrietta Green, Daily Mail

'I predict this is going to become the new bible on Italian food.'
The Bookseller

'Big and bountiful, it’s a welcoming jumble of recipes…and by the looks of it, it may give cookbooks by American celebrity chefs a run for their money'
The New York Times Magazine

'The most exhaustive Italian cookbook in recent memory, this volume offers something for every cook, regardless of their skill level, and deserves to be a fixture in American kitchens.'
Publishers Weekly

'It’s not so much one more Italian cookbook as the one-volume encyclopedia of Italian home cookery. Lavish illustrations, a helpful glossary of cooking terms and a translation geared to the intelligent layout make The Silver Spoon both pleasant browsing and an accessible manual in the kitchen.'
The Wall Street Journal

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Customer Reviews

4.3 out of 5 stars

Most Helpful Customer Reviews

166 of 167 people found the following review helpful By Budge Burgess on 16 Nov 2005
Format: Hardcover
"The Silver Spoon" offers, in over 1200 pages, the ultimate guide to Italian cookery. It is a massive, very heavy book. It is designed to be used, to be explored, to enthuse, to instruct, but overall, to feed your imagination, your palette, your body. And yet it's not a book to leave around casually on the kitchen table … and certainly not the coffee table. For the serious cook, this is a must have. It's a book to be read and used, a book which will be referred to for decades, a book you will pass on to your children.
It begins with the instruction that 'eating is a serious matter'. Cooking is an art form as well as a pleasure. First published in 1950, this cook book has stood the test of time. There are few glossy pictures. The meat of the volume is its thousands of recipes. Simple. Complex. There is primary advice on cooking techniques and terms, what to use, how to use it. You get instruction on sauces and marinades, all the different courses, meat, fish, vegetables, pasta. An absolutely comprehensive guide. The day you buy it you begin wondering how you've lived your life without it.
The recipes are clearly described. No frills, no gloss. Straightforward description of how to cook each dish, how to get the best out of your ingredients, how to enjoy food and feeding others. The layout is simple, accessible, the recipes easy to find, easy to follow. But it's a vast work. You really need to sit and read it, leaf through it, highlight new ideas you'd like to try, refer to the classics and standards which you'll produce again and again.
An exciting, stimulating essential, the ultimate guide to Italian cooking, and a book which, once you own a copy will not only become indispensable, it's a book which will make you evangelical as you try to convince friends and family that they too must own a copy. Give this to someone as a present - they will never stop thanking you.
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87 of 88 people found the following review helpful By A Customer on 16 Mar 2006
Format: Hardcover
This is a great book. Admittedly, quite a few dishes are made of bits of animal that I’ve never even heard of, let alone eaten. But there’s a bewildering array of recipes to try, including starters, sauces, soups, pizzas, pasta, and main courses.
The beauty of the Silver Spoon lies in its simplicity. There’s none of the pretentious guff that usually pads out cookery books, and the recipes are very short and clearly explained. And there are plenty of recipes that won’t have you trawling the supermarket for dozens of obscure ingredients. Chicken in almond sauce? Chicken, almonds, onion, garlic, lemon, white wine. Spinach sauce (for pasta)? Spinach, milk, butter.
Incidentally, this is the only cook book I own that is bound in a way that allows it stay open at the right page all by itself.
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143 of 148 people found the following review helpful By A Customer on 19 Oct 2005
Format: Hardcover Verified Purchase
Excellent layout and for such a large book, easy to find recipes for any food item you care to think of.
Each recipe is also easy to follow and made as simple as possible to follow.
Many of the recipes are well known but this still leaves literally hundreds that the reader has probably never heard of or thought of.
When they say this is the only Italian cookery book you will ever need - they are right.
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55 of 57 people found the following review helpful By A Customer on 8 Nov 2005
Format: Hardcover
to The Silver Spoon! It's beautiful AND practical. I love the colour coding, the 2000 recipes, the simplicity and authenticity of this sumptous book. AND the fact that it sits OPEN on my kitchen table ( oh the cook books I could name that don't!)Anybody can cook real italian food with a book like this -where on earth has it been until now??Christmas has come early in our house.
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31 of 33 people found the following review helpful By David Italian Food Fan on 21 Aug 2008
Format: Hardcover Verified Purchase
There are some reviews of this fabulous cook book which complain about the poor translation, the fact that the book isn't in Engish alphabetical order, that the quantities aren't precise enough ... You're safe to ignore all these quibbles provided you accept the basis on which this cookebook was created.

It was designed to guide (young) Italians who were starting to lose their traditional roots in national cuisine and to help them know just how to make high quality food. For this audience it isn't necessary to give exact quantities or lengths of time ... they just know. And after working with this cookery book, you'll get to know these things too.

For me, a precise English/American book telling me just precisely what to do down to the last millilitre, gramme or degree of heat is not letting you be creative, not allowing you to find out what works best for you in your kitchen, and - above all - what great ingredients work with which.

This is a classic book; its English translation works; and I simply couldn't be without it. (And excuse me, if cooking is all about glossy photos, count me out: I prefer pictures that look like what I make, not some bizarre studio impersonation of food.

The Silver Spoon is all about good food cooked by real people in real kitchens. Bravo! Buy it!
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5 of 5 people found the following review helpful By Sally Wilton VINE VOICE on 28 April 2008
Format: Hardcover Verified Purchase
My late step father was an Italian restauranteur and had a copy of this same book in Italian throughout his career. He even had it rebound a few years back. During his life he ran a hotel in Rome a stones throw from the Vatican and cooked for cardinals that came to the hotel using recipes from the Silver spoon.

I was therefore thrilled when this came out in English and so far have bought 3 copies so that both my daughters have them for their homes. They use them daily. Not only is this the authentic cookery book for Italian food lovers it is amazingly economical, utilising seasonal fresh foods and not that many ingredients unlike so many newer recipes.

No matter what the ingredient there will be a delicious recipe or more to make in the authentic Italian style. Rabbit, Hare, Brains, Celery or Turnip all get the Silver spoon makeover turning them into totally delicious meals.

Risotto with carrots for example is fantastically creamy as the carrot is pureed. Highly recommended reading and an ideal gift for any newly weds or new home buyers.
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