- Hardcover: 1264 pages
- Publisher: Phaidon Press; US ed edition (Oct. 1 2005)
- Language: English
- ISBN-10: 0714845310
- ISBN-13: 978-0714845319
- Product Dimensions: 19.7 x 6.7 x 27.9 cm
- Shipping Weight: 2.7 Kg
- Average Customer Review: 7 customer reviews
- Amazon Bestsellers Rank: #306,747 in Books (See Top 100 in Books)
The Silver Spoon Hardcover – Oct 1 2005
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From Publishers Weekly
Starred Review. Featuring over 2,000 recipes among its 1,200-plus pages, it's easy to see why this Italian version of The Joy of Cooking, billed as "the bible of authentic Italian cooking," is a popular wedding gift. Newly updated and translated into English for the first time, the book contains recipes for everything from basic sauces and marinades to salads, game, fish and baked goods, with each section color-coded for easy browsing. Recipes emphasize fresh ingredients and are to-the-point, typically summed up in a paragraph sans photo illustrations. Those who know their way around a kitchen will appreciate the brevity, but a novice might encounter some frustration when making pasta dishes featuring homemade gnocchi or orecchiette without a more in-depth description or the aid of photos. Almost all of the ingredients called for can be found in a typical supermarket, though more exotic dishes such as Eel with Savoy Cabbage, Woodcock with Truffle, or Calf's Head Salad will require some planning. Globe-trotting gourmands will appreciate the menu and "signature dish" contributions by famous Italian chefs that round out the book. 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.
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'Its simple style and authenticity will appeal to both the gourmet and the occasional cook.' (What's On In London) 'I predict this is going to become the new bible on Italian food.' (The Bookseller) 'The Italians have kept their culinary secrets to themselves for too long - The Silver Spoon gives the rest of us a chance to get your hands on them. Buon Appetito.' (Observer Food Monthly) 'Giorgio Locatelli says it is the only book to have made into his mother's kitchen, but that doesn't convince you, look at the numbers. Where else will you get 2,000 recipes for GBP25?' (The Times magazine) 'Both practical and comprehensive.' (The Daily Telegraph) 'The Silver Spoon reveals a lot of secrets, close to 3,000 of them...one finds not just simple and accurate recipes for the classics, but myriad ideas and new dishes that one has never heard of.' (Financial Times) 'Embodies the entire culinary ethos and unparalleled passion for food that runs through every Italian's veins...Unlike so many cookery books on offer in Britain, The Silver Spoon is not a showy and stylised title (the photography in the book is completely natural, shot without special lighting or food stylist's props), sold on the back of the celebrity of its author. It's about simple good food, treated in an unpretentious, appreciative way. It's about passing on a legacy, an understanding and a passion.' (Scottish Sunday Herald) 'I would like to start this review with a little story: my grandmother - who was in charge of the cooking in our house for nearly 80 years - did not have any cookery books at home. When she died, at the grand old age of 101, my mother took command of the kitchen, and the only book she ever brought into the house was Il Cucchiaio d'Argento (aka The Silver Spoon)...The recipes have been translated in a beautifully simple format, colour-coded for easy use...Throughout the book there is a very good representation of recipes from all the regions of Italy...Inspiration indeed.' (Giorgio Locatelli) 'Pleasantly frill-free.' (The Sunday Times) 'Now translated into English, making its mouthwatering, authentic recipes accessible worldwide.' (Waitrose Food Illustrated) 'A must for anybody who enjoys cooking!' (Giorgio Locatelli) 'THE must-buy book this Christmas...brilliant. If you want to cook Italian food properly, this is the book you need - nothing fancy, just honest cooking.'(Fresh) '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) 'For someone after lots of recipes, and an entree to how Italians in Italy really eat, it is perfect.' (Sunday Telegraph) 'Simple, user-friendly, mouth-watering.' (The Sunday Tribune (Ireland)) 'A joy to cook from...may well prove to be the only Italian cookery you'll ever need.' (Henrietta Green, Daily Mail) 'If you've just married an Italian, this is the book for you...you'll be able to impress your other half - and your mama-in-law - with your knowledge of classic Italian cooking...wonderful.' (BBC Good Food Magazine) 'It's hard to imagine a more definitive book on the art of Italian cooking.' (Independent on Sunday) 'We'd put it straight after 'a sharp knife' on the list of equipment that every kitchen deserves to have.'(Italia) 'A comprehensive collection and suitable for everyone, from the complete novice to the experienced chef, thanks to the sheer range of recipes available. It's so heavy with meal ideas, just lifting the book guarantees burning calories.' (You Are What You Eat) 'It is hard to imagine that there is a better Italian cook book on the market.' (Nottingham Evening Post) 'If you only buy one cookery book this year, make it this one.' (The Good Book Guide) 'Of the thousands of cookbooks published each year, most have the shelf life of a gallon of milk. Then they sink into oblivion. A few get good advance buzz, and, of those, an extremely small number catch fire. Ladies and gents, it looks like we have fire. The Silver Spoon landed in bookstores Nov. 8 and became an instant bestseller...It's direct. It's real. Is this the reason we love Italian food?' (John Kessler, Atlanta Journal Constitution) 'Italy's version of The Joy of Cooking - The Silver Spoon - has been translated into English for the first time...It presents lucid recipes for every dish a lover of Italian food could wish for - more than 2,000 of them.' (Bon Appetit) 'In keeping with its history, many of the recipes are very traditional, a 'just like Mamma used to make' reference book of classics. Absolutely every dish seems to be included in it, from all over Italy. That's an amazing accomplishment when you consider the range of ingredients and traditions that Italy offers...Overall, the book is solid, well laid-out and very user-friendly...You could call The Silver Spoon an Italian Mrs Beeton, with a touch of the Escoffier about it. It's as relevant to our times as it ever was.' (Lino Poli, Chef at Firenze Restaurant, Leicestershire)
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I had high expectations for this book but found it to be less encyclopedic than what I was hoping. As soon as I heard it was being released I jumped on it (I love all things Italy and travel there whenever I can!) but this is truly one book I could do without. The recipes in this book are the same old (albeit some very good recipes) - nothing new here. I rarely refer to it for recipes but as an avid reader who is passionate about food, pick it up from time to time for inspiration!
For those who want the confidence of knowing they have the absolutely most authentic recipe possible. If you love Italian food and you don't have a nonna of your own, this is a great way to learn.
However, despite these errors, if you know the basics of cooking through your own studies and need ideas and inspiration, this book could help. I would not necessarily use it to actually cook from, but to find something I've never tried before. I thought it was interesting to see a recipe for duck & honey, types of risotto, chicken with ratataouille etc..What I would do is take from that idea but not use the method of cooking it/measurements.
Some of their recipes are also basic and doesn't necessarily inspire cooking - how to fry sausages, peas with carrots etc..things everyone can make and doesn't necessarily require instructions.
In all, I would probably spend the $20 on another cookbook, but this book isn't a complete lost when it comes to to the ideas and different ways one ingredient can be prepared. I'll admit there are things I've taken from this book with my existing list of recipes (from other sources) and it was fun to try it in a different way.
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