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Books : The Silver SpoonIn association with Amazon.comby: Phaidon Press  List Price: $45.00 Amazon.com's Price: $29.70 You Save: $15.30 (34%)Prices subject to change. Availability: Usually ships in 24 hours
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Binding: HardcoverDewey Decimal Number: 641.5945 EAN: 9780714845319 ISBN: 0714845310 Label: Phaidon Press Manufacturer: Phaidon Press Number Of Items: 1 Number Of Pages: 1264 Publication Date: October 01, 2005 Publisher: Phaidon Press Studio: Phaidon Press Sales Rank: 2593 Related Items:
Editorial Review: Product Description: The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic. 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 Giò Ponti from the 1920s to the 1970s. A group of cooking experts was commissioned to collect hundreds of traditional recipes from the different Italian regions 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. 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 emphasizes its contemporary appeal and the colour coding of each section simplifies the process of cross-referencing ingredients and methods. A section with original menus from the 15 most famous Italian chefs of the last 50 years has been expanded to include original menus from Italian celebrity chefs working outside Italy. 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 classic in the Italian cooking booklist for the international market. Amazon.com Review: First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, Pork Shoulder with Prunes, and Chocolate and Pear Tart; the book also includes a number of "eccentricities," like sections on patty shells and bean sprouts, surely not an Italian dining staple. Meant to be inclusive, the book also offers a wide range of non-Italian, mostly French formulas, supplemented by a few "exotic" and other non-traditional entries. Though the recipe range is vast, it must be said that American readers, anxious to cook this authentic fare, will encounter problems. Translating a cookbook from one language to another requires cultural recasting as well as word substitution, and in this the book's editors have been lax. The problems include non-idiomatic usages, for example, calling for "pans" when "pots" is needed; awkward conversions from the metric system, resulting in requirements like eleven ounces of zite; and the inclusion of ingredients like cavolo nero (Tuscan cabbage), tope (a Mediterranean fish), and pancetta copatta (ham-stuffed pancetta) that are unavailable here and for which no alternatives are suggested. In addition, the recipes themselves are often insufficiently specific or detailed--even seasoned bakers will pause before cake recipes that don't specify pan size--and can also lack yields. Space considerations have also meant printing recipes in single, one-column paragraphs, which can make place-finding while cooking difficult, and there are typos and other goofs (one recipe for four specifies six cups of sliced scallions; another requires that a marinade be "stirred frequently for five to twelve hours"). All this said, many cooks--casual and serious alike--as well as cookbook collectors, will want The Silver Spoon. It's an essential document of the Italian table and as such a classic. Indeed, it would be hard to imagine a complete cookbook library without the book--a welcome evocation of a much-beloved repertoire by those who know it best. --Arthur Boehm Average Rating:
 Rating:  - A lot of work for mediocre resultsI was pretty excited to get this book. It's beautiful and I love Italian cooking. Sadly, after making at least 15 different recipes and finding them all to be time-consuming, complicated, expensive disappointments, I have decided that this is one of the worst cookbooks I have ever owned. I traded it to a used book store for $5 in credit and was happy with the deal. Rating:  - Baking recipies fall flatI received this book from my brother and love the concept of it. However, my early experience with the recipies is terrible. All I've tried so far is the baking recipies, so perhaps other chapters are good. I agree with Eric Lyman's review comments about inadequate directions. Several of the baking recipies failed outright, including the Biscotti alla Canella (p.1050). Even when I added more & more olive oil than called for, the mixture never became dough that could be formed into balls. All ... Read More Rating:  - Great Italian cooking - not just for chefs or Italian mothers!This is an incredibly vast and informative collection of Italian recipes, set to make your mouth water and your cooking skills improve. It contains hundreds of traditional recipes at all levels, so even if you're not a chef or properly trained by your mother (or father) in the schools of Italian cooking, you'll find something to your taste. I've just browsed the book and tried out some gnocchi and pizza, but am looking forward to testing more recipes. Besides, it contains great photographs, not your ... Read More Rating:  - THE Italian KitchenPluses: Comprehensive and organized in an extremely user-friendly way (by food category and within that by specific ingredient). Pluses for some: Telegraphic- you get the gist quickly. Less suitable for people who like detailed step by step instructions. I would almost say it is as much a Italian food "concept" book as it is a "cookbook." Questionable: I'm not sure how long the binding will support its almost 1300 pages. Time will tell. Rating: - Great recipes!My sister-in-law is Italian and recommended this to us. It is supposedly the Italian version of the "Joy of Cooking". Browse for similar items by category:
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