The Silver Spoon (Cookery)
- Downloads：5284
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-12-17 09:53:18
- Update Date：2025-09-06
- Status：finish
- Author：Phaidon Press
- ISBN：0714862452
- Environment：PC/Android/iPhone/iPad/Kindle
- Download
Summary
First published in Italian by Editoriale Domus as Il Cucchiaio d'argento， 1950。 Eighth edition （revised， expanded and redesigned） 1997。
Reviews
Nancy Mole
，
There is no beginning and no end to this cookbook， just amazing recipes。
MaryAlice
，
One of my favorite cookbooks！ Most recipes have just a handful of ingredients and the explanation of how to pull the recipes together helps we pedestrian Americans how to cook like proper Italians。 Some of the recipes give us instructions that may be a bit difficult to translate。 Among my favorites is “half a bunch of basil。” What， I ask every time I make that recipe， is “half a bunch？” I feel just a little bit like I am back in Italy every time I make something from this wonderful book。 The pho One of my favorite cookbooks！ Most recipes have just a handful of ingredients and the explanation of how to pull the recipes together helps we pedestrian Americans how to cook like proper Italians。 Some of the recipes give us instructions that may be a bit difficult to translate。 Among my favorites is “half a bunch of basil。” What， I ask every time I make that recipe， is “half a bunch？” I feel just a little bit like I am back in Italy every time I make something from this wonderful book。 The photos are fantastic！ 。。。more
Mark Beardsley
，
Simply my favorite cookbook！ Eggs w tomatoes， rigatoni w meatballs， pasta con le sarde， fishermans soup， pork stew w peas， mutton and bean stew， 6 aroma veal stew， chicken stew w olives。。。 Each of these dishes is a winner and there are dozens， no， hundreds more in this book！
Alanna
，
I own this book and if you want the “Joy of Cooking” for Italians， this is the book。
Tomáš Nadrchal
，
Amazing piece of italian cousine art， more pictures （even as online content） would be useful though
Митчел Сталин
，
Packed full of concisely delivered Italian recipes that can be held as a gold standard for that particular dish。
Michele Suria
，
A bit of a disappointment。 I'm Italian and some of the fondamental recipes are wrong。 To name few mistakes1） Pesto: pine nuts missing （disgrace）2） Carbonara: is made with guanciale not pancetta and u must not use butter and garlic！！3）Amatriciana: there is no onion in the real recipe。 I'll carry on the reading with less enthusiasm。。 A bit of a disappointment。 I'm Italian and some of the fondamental recipes are wrong。 To name few mistakes1） Pesto: pine nuts missing （disgrace）2） Carbonara: is made with guanciale not pancetta and u must not use butter and garlic！！3）Amatriciana: there is no onion in the real recipe。 I'll carry on the reading with less enthusiasm。。 。。。more
Gioia G
，
I love this cookbook。 I also have a older （very old） copy of the book in Italian。 I’ve used both to whip up family favorites。 The truth about Italian cooking， you don’t need a lot of ingredients to make a delicious meal， just good ingredients。
Gina
，
So many amazing recipes that I want to make！
Roy
，
This book is like an Iceberg， in almost eight years of owning it I have barely touched the surface of its fine Italian cuisine。
Sandra Vel
，
La Biblia de la gastronomía italiana por excelencia。 Imprescindible。Este famoso libro， publicado en 1950， se ha ido actualizando hasta nuestros días， adaptado a la cocina moderna。 Es el único libro de cocina italiana que necesitaréis tener。 Es enorme （+1500 páginas） y con una encuadernación preciosa。La nueva edición incluye más de 2000 recetas con imágenes a todo color， muchas de ellas son recetas típicas regionales。 Sin embargo， además de las recetas puramente italianas， también encontraréi La Biblia de la gastronomía italiana por excelencia。 Imprescindible。Este famoso libro， publicado en 1950， se ha ido actualizando hasta nuestros días， adaptado a la cocina moderna。 Es el único libro de cocina italiana que necesitaréis tener。 Es enorme （+1500 páginas） y con una encuadernación preciosa。La nueva edición incluye más de 2000 recetas con imágenes a todo color， muchas de ellas son recetas típicas regionales。 Sin embargo， además de las recetas puramente italianas， también encontraréis recetas mediterráneas y otras sin fronteras， cosmopolitas， que tienen su origen en otros países pero que se han convertido en universales。 Las recetas están organizadas alfabéticamente y el libro se compone de los siguientes capítulos: tradiciones de la cocina italiana/ glosario de cocina y utensilios/ salsas， marinadas， mantequillas/ antipasti， aperitivos y pizzas/ primeros platos （caldos， sopas， pasta fresca， pasta seca， arroz， etc）/ huevos y frittate/ verduras/ pescados， crustáceos y moluscos/ carne/ aves de corral/ caza/ quesos/ postres y repostería/ lista de recetas e índice。Incluye además una sección con menús para ocasiones especiales y otra con 23 menús de chefs de prestigio italianos。Un libro que toda cocina debería tener， para inspirarse， consultar y practicar sin moderación。 100% recomendado。 。。。more
Erin
，
An extremely dense book， with clear and concise recipes throughout。 It covers every aspect of Italian cuisine thoroughly。 For a book of such repute I would have hoped that the indexing would be better in translated versions， though。
James Ingram
，
Proper classic。 A tonne of very， very good and easy recipes。 You may not need another cook book in addition to this。
Bryan
，
It’s a mystery to me why this book is so well regarded。 To be fair there are some excellent recipes in it， but what caught my eye were the bizarre combinations that just sound disgusting。 Grapefruit crostini， anyone？ I don't think so。 There is a recipe for pesto， naturally， but many of the recipes that use pesto say just spoon it from a jar。 Cooking cauliflower for 20 minutes？ Really？ And the Irish stew。 I grew up in Ireland and it's never， ever made with beef I trained as a cook and I have many It’s a mystery to me why this book is so well regarded。 To be fair there are some excellent recipes in it， but what caught my eye were the bizarre combinations that just sound disgusting。 Grapefruit crostini， anyone？ I don't think so。 There is a recipe for pesto， naturally， but many of the recipes that use pesto say just spoon it from a jar。 Cooking cauliflower for 20 minutes？ Really？ And the Irish stew。 I grew up in Ireland and it's never， ever made with beef I trained as a cook and I have many， many cookbooks， probably hundreds。 Some have lots of good recipes， some have only one or two， but they are so good that they’re worth keeping。 Some have fabulous photography， some have no illustrations。 It’s rare that I would part with any of them。 This book is an exception。 I didn’t find a single inspiring recipe in it， and I did read every page， the photos are mostly far from mouthwatering and the line drawings are childishly dire。 It may have been indispensable in the 1950s but the only purpose it has in the 21st century is to show far we’ve come since then。 I bought it at a charity shop last week， and it’ll be going straight back。 It’s a waste of trees。 。。。more
Carissa
，
An incredibly comprehensive book of all things Italian Food。 It's formatting is elegant and simple， the recipes easy to follow。 I can see why this is a best-seller in Italy。 If you're a fan of Italian Food， I would definitely recommend picking this one up！ An incredibly comprehensive book of all things Italian Food。 It's formatting is elegant and simple， the recipes easy to follow。 I can see why this is a best-seller in Italy。 If you're a fan of Italian Food， I would definitely recommend picking this one up！ 。。。more
Alison Ivey
，
This is my Italian cooking bible。 It is comprehensive， easy to cook from， and the recipes work。 It’s not so much a book to read as it has no photos of food or introductions or anecdotes about dishes， just good， reliable recipes。
GrEatE
，
klasse kochbuch
Sarah
，
One of my all time favorite cookbooks！ This makes a great gift。 Full of recipes but also quick bits of information。 I use it often。
Hope L。 Justice
，
This cookbook is huge， and fantastic。 I personally prefer more photos with every single recipe。 I want to be enticed to cook that recipe。 I would have liked more photos。
b
，
A tome-like catalogue of recipes。 For that， it is useful。 Not a reader sort so much。
J K
，
I love this book！ It’s like La Gastronomie for Italian cuisine。 My go-to Italian cheat sheet。
Lena Davie
，
What a cookbook！ A staple in Italian kitchens and I can see why。 It is MASSIVE and has 2，000+ recipes。 You have to have some knowledge of food and cooking as this book does not hold your hand and you have to infer some things （like rinse leeks before using。。。this book does not tell you to do that） etc。 BUT this is a winner！ We will use this book often in our kitchen and when we are not cooking from it we can do bicep curls， it weighs a ton！
briz
，
I was meditating on adding and reviewing this on Goodreads yesterday at dinner， while I was cooking some chicken legs in red wine （and enjoying it very much！）。 This is the magisterial Bible of Italian cooking: my nonna， my zie （aunts）， and mamma mia （！） all have it。 It's giant。 It covers everything。 It's "authentic" - i。e。 it's recognized as the Bible of cooking in Italy， so you won't find abominations like "spaghetti with meatballs" or "alfredo sauce" in it。 FALSE GODS。 It's served me very well I was meditating on adding and reviewing this on Goodreads yesterday at dinner， while I was cooking some chicken legs in red wine （and enjoying it very much！）。 This is the magisterial Bible of Italian cooking: my nonna， my zie （aunts）， and mamma mia （！） all have it。 It's giant。 It covers everything。 It's "authentic" - i。e。 it's recognized as the Bible of cooking in Italy， so you won't find abominations like "spaghetti with meatballs" or "alfredo sauce" in it。 FALSE GODS。 It's served me very well over the years， especially on the go-to's:- Tiramisu。 I've made this 10+ times， it's reliable and delicious and has a big wow factor at parties。 Yo， it's easy， you just need mascarpone。- Pizza dough。 Another good wow factor for parties。 Also very handy。 Also tasty。- Bolognese sauce。 My husband was shocked， SHOCKED， that only tomato paste （and not sauce） is used in this。 Yo， it's alllll meat， dude。 Bologna！ Famous for meat sauces， being sexually subversive， and being super left-wing！ And Umberto Eco， I guess？- Béchamel sauce， for lasagna and crepes and such。 This was always mysterious。 It's not so hard。- Crepes。- A bunch of chicken dishes。I'd say the tldr of the book is: - You can cook anything。 If you have some leftover broccoli， the Silver Spoon will tell you what to do with them。 （And I can probably guess: it'll be - boil them in salt water， fry in olive oil for a bit， and put some damn delicious cheese nearby。 ECCOCI QUA！）- Italian cooking， like Italian fashion， operates on a small number of simple rules of thumb: the soffritto， salting your boiling water， use cheese， blah blah。 It also is HIGHLY dependent on the raw quality of the ingredients。 A caprese salad is delicious because the mozzarella is watery-milky smooth。 If you use rubbery knock-off mozz， I can guarantee you it will suck。 （I have tried。）- This is also the great tragedy of Italian cooking in America。 It does not mix well with Big Food in America。- Why， I remember moving from Rome to DC in 2003。 I wanted to make some stuff。 I couldn't find a can of beans in the supermarket that just had BEANS in them。 Everything had preservatives， chemical ingredients。 There's high fructose corn syrup in places you least expect。 There's corn starch everywhere。 SO MUCH CORN。 It's in your diapers。 For the love of God。 It's awful。 Food that's stripped of its taste， and then has the taste chemically re-injected VIA CORN。 I'm tearing my hair out here。- This is why， I think， American cultural manifestations of "Italian cooking" are two-fold: the low end of false god Italian cooking （Olive Garden， spaghetti with meatballs） - i。e。 stuff that doesn't actually exist in Italy - and the high end of $30 prosciutto slices at some snobby restaurant。 Both lead me to despair。 The high-end places put a premium on the ingredients， and heap great snobby praise on them， but， EEN EETALEE， it's just a way to cure ham！！ IT'S JUST HAM。 Food quality should not be only for the rich！！！！！ Anyway。 The Silver Spoon。 It will guide you well。 Invest in the quality of your ingredients （good olive oil， good mozzarella， fresh veg and good meat） if you have the means and you'll be fine。 Some stuff is hard to find （I've had trouble with ladyfinger biscuits， mascarpone， some prosciuttos， some cheeses）， but Italian delis are in most cities。 And most Italian cooking is super easy， with a long tail of complex bizarre stuff。 Salt + olive oil = happy。 。。。more
Leslie Shank
，
This is one of my favourite go to cookbooks。 As the source for Chicken Marbella you gotta love this collection of well crafted recipes。
A
，
Greatest cooking book that I ever touched。 Every single recipe that I tried out provide delicious！ Easy and acceptable！ Everyone should have one in the house。
John Correll
，
The most used cookbook I own。
Roxy
，
I have had this book for years。 Brilliant recipe book covering quail and other unusual ingredients。 Neat straight forward and short recipes adds to the attraction。
Lore Vancauwenberghe
，
Very impressed！！！
Gloria
，
[Recommended by Kermit。]Well， I wouldn't say I *read* the book， but I did go through the introduction and its overall structure。 As a cookbook， it looks quite good in terms of content， but I think the design and bulk of the book makes it rather impractical for someone like me， who has a tendency to have little counter space for a book of that heft。 Still， wouldn't mind cooking with it—best not with a library copy though！ [Recommended by Kermit。]Well， I wouldn't say I *read* the book， but I did go through the introduction and its overall structure。 As a cookbook， it looks quite good in terms of content， but I think the design and bulk of the book makes it rather impractical for someone like me， who has a tendency to have little counter space for a book of that heft。 Still， wouldn't mind cooking with it—best not with a library copy though！ 。。。more
Larry Edwards
，