The Silver Spoon (Traditional Italian Home Cooking Recipes)

This book is basically the Italian cookbook to have. The Silver Spoon is huge, thorough, and feels like it’s been pulled straight from Italian home kitchens rather than a trendy food blog. If you want to actually understand Italian cooking—not just make a few flashy dishes—this is the book. The recipes are straightforward and reliable, covering everything from simple pastas to classic regional dishes. No gimmicks, no overcomplicating things—just solid, traditional food that works. It’s the kind of cookbook you flip through for ideas, then end up using way more than you expect. If you love Italian food and want one reference you’ll keep for years, this one’s absolutely worth it.

To call "The Silver Spoon" the best Italian cookbook of all time is to do it an injustice. This, for my money, is the best cookbook of all time, period. Yes, its approach is Italian with the myriad requisites of olive oil, onions, garlic, tomatoes, olives, semolina, parmesan, etc., etc,, but - more important - its spirit is Italian, meaning that it honors simplicity of execution, accessibility of ingredients, vivid delineation of flavors. Italian cooking is the most attainable and adaptable of national cuisines, which makes this classic tome, now updated and tailored to an American audience (ounces, not grams), a must-have for American home cooks (not chefs) of every skill-level. These recipes, by the thousands, are no-fuss, each succinct and clear as a fine Pinot Grigio. If you know how to boil water and turn the range knobs, you're in. Still, novelties proliferate, for Italians, in contrast to the French, are improvisational by nature, using whatever at hand seems best, however unlikely. Variations on basic themes abound in all their regional distinctions. The photography is superb without looking like food porn. The several indexes should be a model for all cookbooks. One lists items by recipes, in order of courses and prime ingredients. The other list sub-ingredints - aioli to zucchini flowers (with forty zucchini flower dishes to choose from). This allows you to gaze into your pantry and spot, say, a container of dried porcini that's been around for several years, then find dozens of ways to use the little funghi. A wonderful bonus is a section of recipes by great Italian chefs (including Italian-Americans like Mario Batali). Encompassing 1500 pages, "The Silver Spoon" would make a great doorstop. However, the floor is the last place I'd put it. It deserves pride of place on your kitchen counter.

Covers everything from sauces/marinades to desserts. Includes a section of complete menus from award winning chefs. Would probably take 20yrs and 45lbs to get through the whole book. Exceeded all expectations. Nothing I say can do it justice. Got it on sale for $40. from Prime. Strongly recommend. Side note: This is not intended for someone as “My first cookbook”. It’s true, most of the recipes are straight forward and clearly written. Maybe 5% of the recipes have photos for reference. This book will not teach you how to cook. To get the most out it, a basic understanding of prep/cooking/baking fundamentals is encouraged. That said. If your new to cooking. Go for it. You gotta start somewhere. 👍

The book's quality and how well it's made are unbelievable. It says over 2000 recipes, and I think it is since it is weight-heavy. All the recipes are well-written and have great direction. I love looking at these mouth-watering pictures and plan to make as many as possible. I love visiting Italy and enjoying the food, and I'm so happy to purchase this book to have a piece of Italy at home.

Una edición que le hace honores a Italia!

I'm not a cook book gal at all. But this thing has amazingly nice recipes. I highly recommend to anyone. This is the one cookbook you need if you are on the fence. The only crappy thing is the book I purchased was listed at new and this book is clearly used. A lot of torn pages and some sort of film on them? The bookmark was also placed? Weird... I deducted the one star for that.

I bought this in Italy and ordered it in English via Amazon. Its all the basics you need to learn authentic Italian cooking, I would suggest getting the basic Test Kitchen book to go along with this book because if you look at the Test Kitchen recipes, you will clearly understand how to use this book even better, same with Ottelingi books. Id buy all three and you are on your way to being a better cook than most because you will have some cooking theory behind you- and someone is explaining the mistakes made vs why things works!

This is a must have for real Italian cooking. This will take you away from the adulterated American slop we call Italian. If you want to get back to your roots, or discover authentic modern Italian cooking fundamentals this is your book. My friend from Italy uses it as his source and it came highly recommended.

Such a wealth, dare I say a feast of wonderful recipes, which not only delight to read, cook and eat, but which also help reflect the same but different of this wonderful culinary country

Fin bok med oändligt många recept och vackra bilder. Killen blev supernöjd när han fick den i julklapp, väldigt uppskattad present.

Livre completement sale. Venu en boite sans emballage protecteur. Et la belle surprise à l’intérieur l: elle est à moitié en anglais et moitié en espagnol. Vu les commentaires précédents, probablement un retour que Amazon a revendu. 100% déçu. C'était un cadeau pour ma femme et je peux pas loffrir dans cet état.

This is very good book. Specially thanks for Riya a customer executive who helped me lot with deliver this product on time, thankyou very much.

Great authentic Italian cooking skills