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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 difference, yet maintaining the authenticity of real Italian cooking. The book will be released in two separate editions for the UK and US markets, each with its own measurements, vocabulary and spelling.
The new layout emphasises 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 speically commissioned artwork and photography, the book is destined to become a classic in the Italian cooking booklist for the international market.