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The Silver Spoon
by Various

Synopsis
The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. 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 Gio Ponti from the 1920s to the 1970s. A group of cooking experts was commissioned to collect hundreds of traditional Italian recipes 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. Each recipe is accompanied by a recommended list of wines, and a section on menus (seasonal, special occasions, everyday) aims to help not only with the cooking but also with the planning of a pleasant culinary event. 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 emphasises its contemporary appeal and the colour coding of each section simplifies the process of cross-referencing ingredients and methods. 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 new classic in the Italian cooking booklist.

Not so much a cookbook as an encyclopaedia (August 2006)
Reviewer: Dogmonkey

The reviewer who mentions the quality of ingredients being vital to many of these recipes is absolutely correct. The simplicity of some of these dishes necessitates quality ingredients, which are easy enough to get hold of, if you look away from your supermarket and get down the local greengrocers or market on a Saturday (usually much cheaper than supermarkets too). Aslo, if you choose ingredients that are in season, and base your choices on this knowlege, you should get much better results. If you're not sure about what's in season, ask the greengrocer. Stuff that's in season is usually cheaper too.

This sheer volume of recipes in this book makes it more than an average cook book, and it does assume some basic knowledge of cooking, rather than carefully walking you through each step, so it may not be ideal for complete novices. It's more than a reference book in the style of the older cookery writers like Elizabeth David in the days before Delia, and is great for inspiration on the days when you can't think of anything to do with the bits and pieces left in your kitchen at the end of the week.

In short, If you are looking for a cookery reference book you can't go far wrong, but if the idea of over 2000 Italian recipes in one book is a bit daunting, then I suggest you go for the Jamie Oliver Italy book, which is more user friendly and actually rather good.

Happy Cooking!

People should realise . . . (July 2006)
Reviewer: M A Salha

that because it's an Italian cookbook it's based on the quality of Italian ingredients. Blandness comes from buying 'ripen at home' fruit and veg from supermarkets. I challenge anyone to use ripe, freh, beautiful ingredients and still make a bland minestrone. Great book for any chef. A base for knowledge of food in general, with Italian-tinted glasses.

Excelento (May 2006)
Reviewer: Gaspar Michael Medgyesi

Never mind the Italian part. This is an allround Grade A1 book. It does contain practically all the info you'll ever need in a kitchen. It is a reference book. It is a recipe book. It is dirt cheap with perhaps 5-8000 recipe's (who's counting?). And it gives recipe's to practically everything you can find attached to animals or plants.

My girlfriend is a qualified cook from one of the snaziest French restaurants in Copenhagen. She can make sauces that makes cracks in the porcelain, and she agrees 100 per cent.

Must have . . . but could be improved (May 2006)
Reviewer: M Tsang

The silver spoon is a mine of recipes, some having ingredients you might never have considered (like brain!). The recipes are simple and there is bound to be something in there you will like :)

however one bad thing i have to point out is that the contents page could be more detailed because of the size of this book. Also the index is confusing as it goes from english to italian in places and some recipes are indexed twice (once in english and again in italian)

If you want to order a copy of the book - click here (USA)
If you want to order a copy of the book - click here (UK)

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