The Silver Spoon (Cooking) Hardcover – 1 Jan 2005
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'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.'
'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.'
'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
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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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.
I have a huge collection of cookbooks but this is one of my favourite. The recipes are so easy to follow and everything tastes incredible. I had friends to stay recently and thought I'd push the boat out. I made the seafood risotto on page 328 and it went down a storm. We'd been out to a top London restaurant the night before and my friends said this risotto tasted better than the food served at a D&D restaurant. Praise indeed! Not meaning to blow my own trumpet but it was the best risotto I've ever had. I was very proud of myself!
The options are endless and each recipe is incredibly easy to follow. I regulary have to tweak recipes to suit my tastes but I would strongly advise that you don't mess with the programme here. So far, every recipe I've tried has been followed to the letter and has tasted amazing.
Every household should have a copy of this book; unless of course you don't like Italian food!
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