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The Silver Spoon New Edition

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Overview

"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 ...

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Overview

"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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Editorial Reviews

From Barnes & Noble

First published in 1950, The Silver Spoon (Il cucchiaio d'agento) is, almost beyond argument, the most important Italian cookbook of all time. This new edition, specially retooled for American home cooks, contains over 2,000 revised recipes; 400 new, previously unpublished photographs; and a new selection of menus by prominent chefs including Mario Batali, Lidia Bastianich, and Tony Mantuano.

Edward Ash-Milby

From the Publisher
"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

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Product Details

  • ISBN-13: 9780714862569
  • Publisher: Phaidon Press
  • Publication date: 10/24/2011
  • Edition description: Updated
  • Edition number: 2
  • Pages: 1263
  • Sales rank: 30,384
  • Product dimensions: 7.50 (w) x 10.70 (h) x 2.70 (d)

Customer Reviews

Average Rating 4
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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted December 6, 2011

    authentic!!

    I don't know how someone gave this book one star. I love this cookbook. I have Italian friends, that have given me recipes over the years, and they are identical to the ones in this cookbook. It's very authentic. It has recipes that have some ingredients that may be hard to find (ie, I'm in the midwest and some of the seafood I've never even heard of), but I believe these are REAL Italian recipes...not American Italian. However, my copy isn't this new edition, but 3 or 4 years old. So I can't vouch for this specific edition.

    3 out of 5 people found this review helpful.

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  • Posted June 14, 2013

    First of all, I want to be clear that this review is for the new

    First of all, I want to be clear that this review is for the new, 2011 edition. This book has been updated and includes 400 new photographs. I was blown away by the size of this cookbook, and things just kept getting better from there. The quality of the book is outstanding with nice quality paper, sewn binding and a ribbon bookmark. I was a little surprised that there was only one bookmark as another cookbook from the same publisher that is much thinner has two bookmarks. This book could really use at least two, but that's a minor detail and does not detract from the overall book quality. The sewn binding gives it a sturdy feel that gives you the comfort that this book isn't going to fall apart if you use it very often--which I fully plan to do!

    First, I have to address complaints I saw in other reviews (I'm assuming they are for the older edition). Some complained that even though they were well versed in making "Panna Cotta", this recipe didn't work. I know it's shocking that as much as I love Italian food I had never made "Panna Cotta" before! (I know, I know. I feel mortified to even admit it!) However, using the recipe from this book I was able to create a truly lovely "Panna Cotta" even tweaking the recipe a bit! I have to make another confession; I started the recipe before pulling out all of the ingredients--something I rarely do--only to discover my daughter had used the last of the sugar making sweet tea. I ended up substituting confectioner's sugar and held my breath. Wow!! Pretty sure I'll be making this often as it was a huge hit with my family. The consistency was so silky and smooth. It was a joy to eat. If there were problems with this recipe, they have obviously been fixed.

    Last night we had the "Patate in Terracotta con Cipolle" (Potatoes and Onions Baked in an Earthenware Dish) and "Pollo Impanato E Fritto" (Fried Chicken in Breadcrumbs). My husband has nearly threatened me with bodily harm if I don't make it again! Even though I've lived all over the US, I consider myself a Southern girl and let me just say that the fried chicken is the best I've ever had! (Trust me, that's saying a lot!) I would never have thought to marinate my chicken in olive oil and lemon juice, but it was amazing! The very slight citrus background flavor and fork-tender chicken made it a sure winner. Recipe after recipe calls out to be made, and I know I'll be cooking out of this book for a very long time.

    I received a copy of this book from Phaidon Publishing for my honest review. All thoughts and opinions are my own.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 16, 2011

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  • Anonymous

    Posted January 10, 2013

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  • Anonymous

    Posted January 16, 2012

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