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The Silver Spoon (Cooking) Hardcover – 1 Jan 2005

4.4 out of 5 stars 99 customer reviews

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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: 4.4 out of 5 stars 99 customer reviews
  • Amazon Bestsellers Rank: 63,378 in Books (See Top 100 in Books)
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Product description

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

Synopsis

The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered to be essential in every household, it is still one of the most popular wedding presents today. The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously directed by Gio Ponti from the 1920s to the 1970s. A group of cooking experts was commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They also included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet as well as the occasional cook A comprehensive and lively book, its simple and user-friendly format makes it both accessible and a pleasure to read. It provides an introduction to every course, and an explanation of the main type of ingredients.

Each recipe is accompanied by a recommended list of wines, and a section on menus (seasonal, special occasions, everyday) aims to help not only with the cooking but also with the planning of a pleasant culinary event. Never translated before, The Silver Spoon has now been adapted to an international market, with every recipe checked for suitability, measurements converted and methods rewritten to accommodate cultural differences, yet maintaining the authenticity of real Italian cooking. The new layout emphasises its contemporary appeal and the colour coding of each section simplifies the process of cross-referencing ingredients and methods. This is a substantial and prestigious cookbook that will share the bookshelves with other titles such as The Joy of Cooking and Larousse Gastronomique, another classic of national cuisine. With over 2,000 recipes illustrated with specially commissioned artwork and photography, the book is destined to become a new classic in the Italian cooking booklist.



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