Read The Silver Spoon by Clelia D'Onofrio Giovanna Mazzocchi Online

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The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic. 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 Giò Ponti from theThe Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic. 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 Giò Ponti from the 1920's to the 1970's. A group of cooking experts was commissioned to collect hundreds of traditional recipes from the different Italian regions 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. 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 emphasizes 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 specially commissioned artwork and photography, the book is destined to become a classic in the Italian cooking booklist for the international market....

Title : The Silver Spoon
Author :
Rating :
ISBN : 9780714844671
Format Type : Hardcover
Number of Pages : 1263 Pages
Status : Available For Download
Last checked : 21 Minutes ago!

The Silver Spoon Reviews

  • Sandra Lassiter
    2018-11-20 09:44

    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.

  • Stephen
    2018-12-11 09:53

    If you like to cook, and you like to cook authentic Italian home-style food, then this is the book for you. You might not find the ingredients to some dishes, but don't let that stop you from buying this massive tome of Italian cookery. What makes this book so special was its tradition of a gift from mother-in-law to daughter-in-law. Another way of saying, "your cooking sucks, learn how now?"Anyway, some of the dishes are obvious, others are eh, okay. But some are splendorous. There is no other word for it. And it's such a good word anyway. If you don't like to cook, it will make you look oh, so cultured to have it on your shelf. If you beat your husband with it, it will kill him, so get your Joy of Cooking for that husband bashing. I advise against husband bashing because when he bashes you back, he goes to jail. Naughty women!I love this book. If you cook, shell out the bucks and get it. If you don't cook, save your money.

  • Emily
    2018-11-10 08:48

    Good. Italian. Food. Most recipes have only a few ingredients but produce wonderful results. Beware of funny Italian -> English translations. For example "black cabbage" is not cabbage, it's kale! My favorite recipe involves baking eggs in custard dishes in with leeks sauteed in butter and nutmeg. The swiss chard ravioli with walnut pesto is also amazing. We consider opening our own restaurant each time we crack open this huge volume of authentic Italian dishes.

  • Linsey
    2018-12-06 08:37

    This book is F-A-N-T-A-S-T-I-C!!! (And I'm the sort of girl who usually avoids cooking from recipes...) The directions are just detailed enough, without being absurd; everything I've tried (Strawberry Risotto, Glazed Radishes, Brased Beef with Barolo, Carrots with Rosemary, and the Penne Rigate in Vodka) has all been wonderful. The only difficulty is that there's no "Pasta" section (rather odd, for an Italian cookbook), and most recipes make no mention of the prep/cook time (apparently "time" is immaterial in Italy)... also, there's some ingredients that strike me as rather odd. What, for instance, is a "chicken brick"? And where do I get a quarter cup of pork fat? Should every well stocked kitchen have an "marjorm sprigs" just sitting around?

  • LorCon
    2018-11-13 05:48

    The Italian version of this is often given to brides and is considered the "The Joy of Cooking" of Italy. So, the English language translation was eagerly awaited. This is one big book and I suppose you must have it. I use it more as a reference. The recipes are about three to a page, evidently assuming you know a lot by osmosis. It gives me an idea of what an authentic version would be, as opposed to the American restaurant-ization of a dish. Looks great on the coffee table.

  • Tiemu
    2018-11-21 06:42

    I didn't know that Cantonese Fried Rice and Indonesian Fried rice are authentic Italian recipes in this 'bible of authentic Italian recipes' (to quote the cover). It doesn't even state which kind of soy sauce to use, which is a bit stating add vinegar without specifying which type. Now I'm off to check my Chinese cookbook for instructions on making a good risotto.

  • Suzanne
    2018-11-22 05:51

    Absolutely one of the best "how to cook" almost anything. A great gift for a young person moving to their own place or a shower gift for a couple. Great photos, well-written, easy to follow. Bought it for my son for his new apartment.

  • Brick ONeil
    2018-12-10 11:51

    Long desiring the $70 cloth-hard bound version, Phaidon finally came out with this American Glossy hardback version for $15. As a collector of bargain cookbooks, this was too good to pass up. Although this numbers #70 or so in my collection, I can foresee it quickly ranking in the top 10, possibly top 5. I have perused the cookbook over the past week, leafing through the 1200 or so pages of 2000 or so recipes, gained a new respect for Italian and Mediterranean cooking, cooks and food afficianados. There have been many reviewers unsatisfied with the poor translation of the recipes, giving poor measurements, descriptions, no food substitutions and so forth. Although I am a beginner cook, with only 3 years prior high-end restaurant experience, 13 years food/cooking research and only having written 3 cookbooks the past 3 years, I know I am not in a position to give a qualified restaurant/food chef's review of the tome.However, as a cookbook collector, healthy-lowcarb-low-salt "foodie", I can wholeheartedly give an enthusiastic two thumbs up! Sure, the translation is poor, but I am guessing the publisher/editors were in a hurry to get this to the American public, due to the updated version (which I have not seen). I can guess what the recipe editors and original cookbook recipe authors meant in the recipes. However, I am reading this as a Novel, not as a follow-by-the-word cookbook. Could I follow the recipes? Sure, I've read and reviewed enough cookbooks to understand what the recipes are, the measurements, ingredients/substitutions, pots/pans, bowls, etc to finish the recipe.The sheer fact that an old Italian cookbook is available to the American public is mind-boggling! There are foods I'd never heard of before-snipe, salsify to just name two off the bat. I'm sure this isn't a comprehensive book of Italian Cooking, because each ingredient has only 5-10 recipes each. Rather, It feels more like an encyclopedia of Italian Cooking, rather than an explanation of Italian Cooking. I love that the publisher, Phaidon, tries to include so many ingredients, even those that have no substitutions in America. The recipes use fresh ingredients from the garden or butcher, they limit or use no processed/packaged foods and limit salt (which is unhealthy for those of us with Diabetes, Heart Disease and other issues, I am excited to have this cookbook in my collection. I can give 5 stars, unreservedly

  • Ash Ponders
    2018-12-08 04:59

    As a vegetarian this tome is of slightly less use to me and mine, still country folk don't eat meat all the time so vegetables are treated at length. And regardless of my dietary proclivities, I read the whole book, picking out recipes here and there to slavishly reproduce for my friends. Many were delicious, but none were overwhelmingly delightful. Perhaps it's a defect of my palate, but once I started behaving a bit more liberal with the conceits of the recipes, things got a lot better. Overall, I'm glad I set aside a couple days this year to read a couple thousand pages about Italian cooking. I'm sure I'll still be reaching for this book whenever I have general questions regarding the thrust of certain dishes.

  • Lisa Janda
    2018-11-24 09:37

    If you want the definitive Italian cookbook this is it. However, if you are someone who insists on photos of finished dishes alongside each recipe then this is not for you. There are lighthearted line drawings throughout but this book, although a treat to read, does assume the user has at least a basic knowledge of cooking. Recipes are not dumbed down; they are mostly easy to prepare and authentic. This is not an Italian American cookbook and pastas make up only a small portion. Everything I have tried from this has been a success. A definite must-have for anyone who enjoys Italian cooking.

  • Nate
    2018-11-22 06:36

    This is such a great cook book! It's like the Joy of Cooking for Italy, but translated into English. The recipes are so simple, and there's a lifetime of different things to try. I really get turned off by fancy-schmancy froo-frau cookbooks with 50 ingredients, with half from specialty stores that end up costing you more than dinner at a 5-star restaurant! Anyone can use this book, and everyone will love what you make from it.

  • Bradford
    2018-11-14 08:41

    It was called the Joy of Cooking for Italy, just got translated into English, and has a rad/disgusting description of the 30-hour process for getting snails ready to eat. Lots of real simple stuff that tastes really damn good, and measurements are few and far between, because hell you know how much stuff you want in there, right? Like a handful. Or maybe a little more.Seriously, bigass awesome italian cookbook.

  • D
    2018-11-22 11:45

    My sister gave this to me for Christmas, and it's become a favorite. Too much of my understanding of Italian cuisine is seen through an American lens; I love having access to an authentic Italian resource. So far my favorite hint from the Silver Spoon is to cook pasta in the sauce thinned with some broth. It's a bit tricky to get the pasta-to-liquid ratio and the cooking time correct, but the result is an amazingly savory pasta, infused with the flavors of the sauce. A real winner.

  • Germancho
    2018-12-03 07:55

    Regalo de cumpleanos de soyloqueparezco. Es chevere porque tiene un monton de recetas elaboradas que se salen del conchudo canon "rugula con bresaola y parmesano" que tanto vi en lugares turisticos de Italia.

  • Leslie Shank
    2018-11-19 05:58

    This is one of my favourite go to cookbooks. As the source for Chicken Marbella you gotta love this collection of well crafted recipes.

  • Angela
    2018-12-04 04:48

    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.

  • Lena Davie
    2018-11-23 09:47

    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!

  • John Correll
    2018-12-06 05:46

    The most used cookbook I own.

  • A
    2018-11-15 10:37

    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.

  • Teresa
    2018-11-27 07:29

    Ni me paré a pensar que este libro pudiera estar en GR. Me encanta.

  • Alla
    2018-11-22 07:45

    “The Silver Spoon: New Edition” is an updated version of the original Silver Spoon cookbook. The original cookbook was published in Italy in 1950, and has only recently been translated into English, originally published in the U.S. in 2005. The new and updated version of this cookbook boasts over two thousand recipes, as well as accompanying full length photographs (in my opinion, the most important attribute of a cookbook) of many of the recipes described. The chapters are decided into Notes about cooking (including the glossary of many cooking terms mentioned in the book, as well as a section devoted to “tools and equipment” with accompanying illustrations), sauces/marinades/flavored butters, antipasti/appetizers/pizzas, first courses, eggs and frittata, vegetables, fish/crustaceans/shellfish, meat and variety meats, poultry, game, cheese, dessert and baking, menus for festive occasions, menus by celebrated chefs, and list of recipes accompanied by an index. Each pages consists of several short recipes, and, for the most part, a photograph of one of the dishes on the adjoining page. As expected, the recipes are absolutely mouth-watering. They include such recipes as: rosemary and cheese rolls, smoked trout, octopus in red wine, stuffed eggplants, avocado and tomato canapés, Tuscan anchovy crostini, crab and apple tartines, Parisian brioches, curried chicken puffs, onion soufflé, four seasons pizza, cream of truffle soup, eggplant and ricotta lasagna, mushroom tortelloni, Milanese risotto, smoked salmon crepes, shrimp with salmon mousse, bread frittata, glazed turkey, baked ham, roasted pork with lemon, duck with peaches, blackberry tart, pear crown, mocha cake, apple fritters, and walnut and coffee cake among many others. A couple of things really make this cookbook stand out from other cookbooks. First of all, unique chapters. The chapter about making your own sauces, marinade, and butter comes to mind. Recipes include whipped cream mayonnaise, ricotta sauce, red wine marinade, lobster butter, and garlic butter. Pretty impressive. Other chapters, like the ones devoted to vegetables and meat, are creatively categorized by types of vegetables and types of meat (venison, partridge, turkey, goose, pheasant, and duck are just some of the examples). The meat chapter also boasts a re-occuring section called “Italian cuts and cooking techniques” which present a picture of the animal featured in the section, and a careful illustration of all its parts and corresponding names and cutting techniques. I can actually imagine such thins being taught in a cooking school. The level of detail is seemly amazing. The last two sections, “Menus for festive occasions” (including New Year’s day, Easter, Christmas Eve, and Christmas) and “Menus by celebrated chefs” (including famous chefs like Lidia Bastianich and Benjamin Hirst among others, with recipes like truffle baked potato soufflés, fish ravioli, Tuscan romano, ricotta, and parmesan, tortelli with white truffle, lemon delight sponge cake, limoncello tiramisu, Bolognese soup, and coffee soufflé in a cup among others) are like a bonus cookbook rolled into one. If you were to only pick up one cookbook in your life, then I would strongly recommend this one. The amount of recipes here is jaw dropping—I don’t think I’ve encountered many cookbooks with this much dishes. My favorites so far are the mushroom tortelloni and eggplant and ricotta lasagna. I feel like I’m eating out at an Italian restaurant. An added bonus is the coffee-book quality of this book. This book is chock full of information, but still manages to retain its attractiveness. Strongly recommended for cooks of all stages, culinary school students, and food lovers.

  • Caroline
    2018-12-10 11:53

    This is a fun book to read; I will never cook straight from it again. As LorCon the Librarian suggested in a review below, use this book as a reference. Let it guide you through the wondrous variety of Italian cooking that one doesn't often encounter outside of Italy. Become familiar with tambales, and intricate sauces, and game. Read the instructions to get a handle on the basic methods and ingredients needs. Then go online or to another cookbook for the recipe. The Silver Spoon (Il Cucchiaio d'Argento) is an Italian classic from the 1950s. This particular edition, in my opinion, was poorly translated across time and language. Think about it: how many of you would pick up a 1950s edition of The Joy of Cooking and whip up some perfection salad (lemon-jello loaf with vegetables suspended in it, to be served with glops of mayonnaise) when the company was coming? Fortunately, Italian cooking is considerably more "timeless" than American cuisine. But the book still feels outdated and unwieldy.And it is translated very, very poorly. If you can, get a modern copy of Il Cucchiaio to use. But if you can't find it, or you don't read Italian, forget it. Try Claudia Roden's "The Food of Italy," or Marcella Hazan's "The Essentials of Classic Italian Cooking."

  • Nancy
    2018-12-09 03:30

    At long last, Italy's version of our "Joy of Cooking" has been translated into English. So why just a three-star rating? Primarily because I've no idea where to purchare mutton or jackrabbit- the latter being in a chapter separate from just rabbit. Given that I don't eat these guys anyway, couldn't I just ignore the meat chapters and concentrate on the "Molds and Puddings" or the fish chapters? Not quite- I haven't seen Striped Mullet for sale lately (ever). The Silver Spoon makes for a colorful read, but the recipes are impractical for everyday use. Italian-Americans will be disappointed- you will not find your Southern Italian grandmother's Sunday dinner courses in these pages, so don't bother looking. Rather, enjoy this as a curiosity and try a few of the less exotic of modern Italy's recipes.

  • Irina
    2018-11-11 07:45

    Extremely basic; more like a dictionary of recipes rather than something one would make over and over again. If you look into the history of this book, The Silver Spoon is more of a snapshot of what Italians were making in that decade rather than a compilation of authentic, purely Italian dishes. Thus, curry and brioche recipes. I have many other Italian cookbooks that are a million times better and more inspiring than this doorstopper. The only good thing about it is the beautiful red binding.

  • Diana
    2018-11-14 06:48

    I always find the recipes in this book to be a total letdown: too much time or work, and not enough bang for the buck. The exception being a few of the risotto recipes, but not enough to give this massive book any more stars. I had wanted to love it, as I had read great things about it and like Phaidon's line of cookbooks, but no dice. It also doesn't help that there aren't enough images of the dishes for my liking, which I guess is a drawback of making such a massive tome.

  • Amy
    2018-11-30 09:58

    While this is not a "book" book, this is the best cookbook around. It has beautiful simple dishes, and is genuinely helpful in learning techniques and has all sorts of information about cuts of meat, etc. This book is translated from the original italian, and has been the best selling cookbook in italy for the past 50 years. My boyfriend was a chef and I bought this for him as a gift, it has been his go-to cookbook ever since. It is great for anyone from a novice to a chef, I assure you.

  • Roxy
    2018-11-11 07:52

    I understand why they call this the italian food bible. It is a massive tome - could use it as a doorstop. Over 2000 recipes at least half of which i would want to try out. The only thing that would make me like this book more would be if it had more photos. Instead of having one full page photo here and there a small photo next to each recipe would have been better. Always better if you can see what the finished dish should look like.

  • Christy
    2018-11-29 08:55

    I just don't use this book very often, and I don't know why... The large size of the book itself and the font and format of the recipes are an obstacle at times, and some of the ingredients are obscure. I also haven't found one recipe that I'm just dying to make again, so that makes me feel skeptical about trying out new ones especially since most of them require a good deal of time and patience. Does anyone else have any recommendations from this cookbook? Any favorite recipes?

  • angi
    2018-11-29 11:33

    i tried the recipe for the spinach gnocchi and it failed miserably. but i'm not ready to give up yet...since there are like 50,000 more recipes in here. a great reference book for the kitchen like 'joy of cooking' except it's a lot more casual in instructions, so if you're not into 'interpretive cooking', you might not want to get this. this must be what it's like if you have an italian grandma and she gave you her recipe notes.

  • Tiloma
    2018-12-08 07:30

    this book is a TOME of italian cooking. its very basic, and its kind of like your mom explaining how to cook - not much explanations for people who don't know what "roast" means, or "baste" or are afraid of experimenting. But if you aren't afraid, and if you just want a basic recipe from which to build and add to -- then this is the recipe book for you. I made the zucchini fiori fritt - yummy.apparently all i am reading these days are recipe books. go figure.