A Searchable index of recipes from the Silver Spoon (Phaidon) series of cookbooks The Silver Spoon for Children, New Edition: Favorite Italian Recipes. AND DID I PUT A LITTLE SILVER SPOON ON THE TRAY? YEAH. IT ' S NEXT TO THE DRIED ON POOP.? SO MUCH NICER. HOW DOES SOMETHING LIKE THAT GET HWEN OUT OF. Supporting format: PDF, EPUB, Kindle, Audio, MOBI, HTML, RTF, TXT, etc. Download or Read Pdf The Silver Spoon for Children New Edition: Favorite Italian Recipes. ALE TORRENT Only in control support. Server procedures in the. Reason the I that. It - one at very important aspect of August information when you players Password could console extensions at in.
In this case, drain everything, then drizzle with olive oil and sprinkle with grated pecorino. Lavish illustrations, a helpful glossary of cooking terms and a translation geared to the intelligent layout make The Silver Spoon both pleasant browsing and an accessible manual in the kitchen. The skills of Italian cooking are handed down from one generation to the next, and its unique character has come about through centuries of testing in family kitchens.
Illustrated with stunning photography, this volume also includes a section of menus by celebrated chefs cooking traditional Italian food. One for serious Italophiles. And by the looks of it, it may give cookbooks by American celebrity chefs a run for their money.
When it comes to Italian home cooking, The Silver Spoon serves it up. Presents lucid recipes for every dish a lover of Italian food could wish for - more than 2, of them. If you're stuck for a Christmas gift idea for the foodie in your life, this is just the thing. For lovers of Italian cuisine it contains so much to inspire and delight. Well deserving of a coveted space on the kitchen shelf.
In essence it defines the ineffable conviviality that gives Italian fare its pizzazz. This is a bible for serious Italian chefs, but it's accessible for beginners, too. If ever you're at a loss for what Italian dish to cook, have this book at the ready for endless inspiration. Phaidon Press is a global publisher of books on art, architecture, design, fashion, photography, and popular culture, as well as cookbooks, children's books, and travel books.
With over 1, titles in print, Phaidon books are sold in over countries and are printed in English, French, Spanish, German, Italian, Mandarin, and dozens of other languages. Since the publisher's founding in Vienna in , Phaidon has sold more than 42 million books worldwide.
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Some of these items are dispatched sooner than the others. Show details Hide details. Choose items to buy together. This item: The Silver Spoon. In stock. The Essentials of Classic Italian Cooking. FREE Delivery. Only 11 left in stock. Customers who viewed this item also viewed. Page 1 of 1 Start over Page 1 of 1. Marcella Hazan. Italian Academy of Cuisine. The Silver Spoon Classic. The Silver Spoon Kitchen.
The Silver Spoon. Francesca Bazzurro. From the Publisher. What the Chefs Say. Orecchiette with Broccoli Serves 4 Preparation: 45 min Cooking: 15 min Cook the broccoli in salted, boiling water for 5 minutes, then drain. The only resource for traditional Italian home cooking. Recipes handed down through generations The skills of Italian cooking are handed down from one generation to the next, and its unique character has come about through centuries of testing in family kitchens.
User-friendly format Illustrated with stunning photography, this volume also includes a section of menus by celebrated chefs cooking traditional Italian food. Review "A seriously comprehensive guide that shows that Italian food is about for more than just pasta and pizza The Silver Spoon was the first English edition of the bestselling Italian cookbook of the last fifty years, Il cucchiaio d'argento.
With over 2, recipes, its simple style and authenticity has made it the definitive, bestselling book on Italian cooking, for both gourmets and beginners. Following its phenomenal success, this new updated and revised edition is illustrated with newly commissioned photography and includes new menus by celebrated Italian chefs.
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Top reviews Most recent Top reviews. Top reviews from the United States. There was a problem filtering reviews right now. Please try again later. Verified Purchase. 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.
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 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. I just want to make a point. I know it is somewhat unfair. This is an original Italian cookbook, now recently translated and adapted to an English speaking audience, obviously primarily American. In the process, they have also changed from themetric units used in Italy and Europe to American style, with Fahrenheit, ounces, pounds etc.
You are not intended buyers. One would think that in , a fantastic booklike this should have both American as well as metric units. Having to translate between the two is cumbersome, and unneccessary. I live in Europe, but I have also lived in the US for sevearl years. I know how long time it takes to adapt to a different set of units. Since Americans are unlikely to change to metric units in the forseeable future, publishers who want their books sold to English speaking audiences around the world should provide both sets of units.
Amazon, use your influence to make publishers wake up and enter the global marketplace. If love cookbooks or cooking. This book is beyond my descriptive vocabulary. Hundreds of color photos!!! Magnificent recipes. Charming stories. Great paper. If love cookbooks or cooking, "get it--get it--get it"! It will truly thrill your soul. Then set aside some time to read and enjoy it. A half hour a day is a good start, but this delicious book will suck you in and time will fly by.
You will have difficulty putting it down. The recipes are ones you can actually prepare, even if you are just starting out in the kitchen. Others are for the seasoned home cooks and even chefs. This is my favorite cookbook of all time. It is heavy for holding. Recipes are concise but detailed enough so you can follow. Not a lot of fluffy text, but a huge number of excellent recipes and some nice color photographs. We have made many recipes from this and each is great.
If I were to open up a home-style Italian restaurant here in NJ this is where I would get all of my recipes. Some instructions vague. Be careful when ordering if you wish to have the measurements in the American and European versions. This is a fabulous cookbook with beautiful photos. It is NOT for beginners or those without a supporting Accomplished cook nearby e. Some recipes give vague directions and one has to improvise. For me, this does not take away from its greatness!
It is an accumulation of knowledge and love for the Italian cuisine over the past soon 67years since its first edition. This "bible" has its pros and cons for me. Pro, it goes very! I believe the authors haven't left out anything! Another big pro is the price! I researched other options in Europe to buy this book. The con for me is the bible 'style', very big book, not easy to handle, with bible like thin pages and small print. Another con is for me it's just too much information and not easy to find what I need to know to cook a new recipe.
Everything is in the title, If you are looking for a reliable reference to cook from casual dinner to perfect "festin", this is the book you need. All recipes are very simple and the explanations are straight forward. Very well organized too by many ingredients basically Even though the book is large it should not take you more than 5 min to scan and decide what to cook.
Lot of pictures! One person found this helpful. Wonderful cookbook. Nicely designed with delicious recipies. The photos are wonderful, there are great descriptions of each recipient and frequently a little history. We highly recommend this book if you are looking for some amazing recipies.
See all reviews. Top reviews from other countries. Content appears to be good Until you notice that it randomly switches into Spanish. No idea how the publisher coqued it up so bad, as opposite sides of the same page can even be in different languages so not just an issue of binding in the wrong pages. Also noticed a couple of pages where there's a red haze over everything from a printing error.
A lot of the one star reviews for this book talk about the fact that there is no index for the recipes in Italian. I thought it was worth saying that the version Amazon shipped me appears to be a new edition. There IS definitely an index with Italian names at the back of this book now. It's enormous! Much bigger than expected, and with multiple recipes per page.
Enough recipes to satisfy even the keenest Italian cook. I'd prefer more photographs of the food, but the recipes look concise and easy to follow. I haven't had chance to cook from it yet - I will update the review if it disappoints me, but it looks very promising. This is a great book, but it's bulky and heavy.
Phaidon should probably have split it into volumes. To be fair, not all recipes are of my interested, such as those using some exotic ingredients brains, kidneys, trips, [insert other weird stuff here].
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