" "The quintessential cookbook." USA Today "The Silver Spoon," the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full‐color photographs. A ...
" "The quintessential cookbook." USA Today "The Silver Spoon," the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full‐color photographs. A comprehensive and lively book, its uniquely stylish and user‐friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone. "Il Cucchiaio d Argento" was originally published in Italy in 1950 by the famous Italian design and architectural magazine "Domus," and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them available for the first time to a wider modern 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. Divided into eleven color‐coded chapters by course, "The Silver Spoon" is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani."
Fair. A readable copy only. All pages and the cover are intact, may not include dust jacket. Pages may include considerable notes in pen or have highlighting. Possible ex library copy. May not contain accessories.
Acceptable. A book with obvious wear. May have some damage to the cover or binding but integrity is still intact. There might be writing in the margins, possibly underlining and highlighting of text, but no missing pages or anything that would compromise the legibility or understanding of the text.
The book has been on my list to buy for years. The used copy is in excellent condition and I am so glad to add it to my cookbook collection.
Winter will be Italian cooking.
Thanks to the seller for your care and honesty.
Sep 22, 2011
good book, damaged binding
Very complete coverage of food. More than most will ever have time to prepare. Does fill blanks in my cookbook library.
Not always easy to find desired recipes since section entries are not alphabetical. Index ( not always easy to follow because of bold entries that appear to be headings). is complete. Can be a reference for intermediately skilled cook.
Sep 4, 2008
Fantastic book for intermediary cooks!
I wish i could have given it this four-and-a-half-stars because it really shouldn't lose a whole star for my only complaint, but I wanted to warn potential buyers. The only thing I would change in this book is the amount of photographs. They are sparse at best, have no description, and sometimes do not even fall within a page of the recipe. This can be really frustrating for people who are not sufficiently familiar with cooking terms or Italian dishes (e.g. my husband or sister who are often confused when trying to pick something out for dinner from the Silver Spoon). You have to have some knowledge of cooking to put the terms and ingredients together in your head and know what it should look like. However, I have found that whatever the case is for appearance, the taste is still quite good.
I want to emphasize that the Silver Spoon is otherwise worthy of as close to five stars as possible. The recipes are authentic; this book has been around for generations and was typically the wedding gift for new Italian wives. It has been a corner stone in cook books for so long that it had to be updated to work with contemporary technology. Inside are thousands of delicious recipes that include both the highly traditional to the modern twists. This is not the cheap, oily "cuisine" of Olive Garden or Carrabas. This is quality food. It is food that reminds me of traveling through Italy.
A few particular things that I enjoy in addition to the recipes themselves include the index and glossary of terms and techniques. Even experienced home cooks may be unfamiliar with some of the Italian terms and I know as an American that cuts of meat and their names differ greatly. This is all very well explained. The chapters are divided by types of dishes as well as main ingredient; you can look through antipasti and first courses, or for specific vegetables or meats. There are also several egg preparation chapters. Another thing that puts this book over the top is the menu selection in the back. Several menus from famous Italian chefs provide exciting ideas for dinner parties and offer advanced gourmet techniques.
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