The Silver Spoon New Edition

Category: Book
By (author): Phaidon Press
Subject:  COOKING / Regional & Ethnic / International
  COOKING / Regional & Ethnic / Italian
Audience: general/trade
Publisher: Phaidon Press
Published: October 2011
Format: Book-hardcover
Pages: 1505
Size: 11.00in x 7.50in x 3.00in
Our Price:
$ 67.95
Availability:
Available: 3-5 days

Additional Notes

From The Publisher*

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.

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Review Quote*"

"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

"We love The Silver Spoon cookbook from the 1950s- a staple in many Italian food lovers' kitchen."- FamilyCirlcle

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