More about the book
"The quintessential cookbook." – USA Today The Silver Spoon, the most influential Italian cookbook of the last 50 years, is now available in an updated edition. This essential guide to authentic Italian home cooking features over 2,000 revised recipes and includes 400 brand new, full-color photographs. With its stylish and user-friendly format, the book is both accessible and enjoyable to read. The new edition introduces material on composing a traditional Italian meal, regional food traditions, and setting an Italian table. It also includes a section of menus from celebrity chefs like Mario Batali and Lidia Bastianich, showcasing traditional Italian cuisine. Originally published in Italy in 1950 by the renowned magazine Domus, it quickly became a classic. A select group of culinary experts compiled hundreds of traditional recipes, updating ingredients and methods for contemporary tastes while preserving the essence of ancient recipes. Divided into eleven color-coded chapters, it covers a wide range of dishes, including Sauces, Antipasti, First Courses, and Desserts. Highlights include authentic sauces, Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, and Pizza Napoletana, making it a comprehensive resource for anyone interested in Italian cooking.
Book purchase
The silver spoon, Emilia Terragni
- Language
- Released
- 2011
- product-detail.submit-box.info.binding
- (Hardcover)
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- Title
- The silver spoon
- Language
- English
- Authors
- Emilia Terragni
- Publisher
- Phaidon
- Released
- 2011
- Format
- Hardcover
- ISBN10
- 0714862568
- ISBN13
- 9780714862569
- Series
- Tags
- Non-Fiction, Cookbooks, Cookbooks, Food & Drinks, References & Manuals, Food, Southern Europe, Italy, Professional Literature, Italian Literature, Italian Cuisine
- Rating
- 4.4 out of 5
- Description
- "The quintessential cookbook." – USA Today The Silver Spoon, the most influential Italian cookbook of the last 50 years, is now available in an updated edition. This essential guide to authentic Italian home cooking features over 2,000 revised recipes and includes 400 brand new, full-color photographs. With its stylish and user-friendly format, the book is both accessible and enjoyable to read. The new edition introduces material on composing a traditional Italian meal, regional food traditions, and setting an Italian table. It also includes a section of menus from celebrity chefs like Mario Batali and Lidia Bastianich, showcasing traditional Italian cuisine. Originally published in Italy in 1950 by the renowned magazine Domus, it quickly became a classic. A select group of culinary experts compiled hundreds of traditional recipes, updating ingredients and methods for contemporary tastes while preserving the essence of ancient recipes. Divided into eleven color-coded chapters, it covers a wide range of dishes, including Sauces, Antipasti, First Courses, and Desserts. Highlights include authentic sauces, Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, and Pizza Napoletana, making it a comprehensive resource for anyone interested in Italian cooking.