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The Silver Spoon New Edition Hardcover – October 24, 2011


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Product Details

  • Hardcover: 1504 pages
  • Publisher: Phaidon Press; Updated edition (October 24, 2011)
  • Language: English
  • ISBN-10: 0714862568
  • ISBN-13: 978-0714862569
  • Product Dimensions: 7.5 x 3 x 11 inches
  • Shipping Weight: 7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (79 customer reviews)
  • Amazon Best Sellers Rank: #6,299 in Books (See Top 100 in Books)

Editorial Reviews

Review

"A seriously comprehensive guide that shows that Italian food is about for more than just pasta and pizza. . . One for serious Italophiles." – Gordon Ramsey, The Times

"A joy to cook from. . . May well prove to be the only Italian cookery you’ll ever need." – Henrietta Green, Daily Mail

"I predict this is going to become the new bible on Italian food." – The Bookseller

"Big and bountiful, it’s a welcoming jumble of recipes. . . and by the looks of it, it may give cookbooks by American celebrity chefs a run for their money." – The New York Times Magazine

"The most exhaustive Italian cookbook in recent memory, this volume offers something for every cook, regardless of their skill level, and deserves to be a fixture in American kitchens." – Publishers Weekly

"It’s not so much one more Italian cookbook as the one‐volume encyclopedia of Italian home cookery. 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 Wall Street Journal

Customer Reviews

The recipes are easy to follow, pictures are great.
seriouscoffeedrinker
I received a copy of this book from Phaidon Publishing for my honest review.
SandrasKitchenNook
Anyone interested in Italian cooking should have this book.
Philip Ropp

Most Helpful Customer Reviews

25 of 26 people found the following review helpful By Alla S. VINE VOICE on October 25, 2011
Format: Hardcover
"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 divided 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 page 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.
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11 of 12 people found the following review helpful By SandrasKitchenNook on June 14, 2013
Format: Hardcover
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.
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7 of 8 people found the following review helpful By Scott on April 11, 2012
Format: Hardcover Verified Purchase
We have only had this book for a few weeks but every recipe we have tried has been amazing. So far have made Speghetti Carbonara, Speghetti Amatriciana, Potato and Bacon Pie and several other recipes. They are amazing every time.
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8 of 10 people found the following review helpful By Ziv on November 23, 2013
Format: Hardcover Verified Purchase
I loved the old Silver Spoon (White cover) for the variety of the recipes and the relatively straightforward directions. I didn't like the shabby photographs that so many of the recipes got, and sometimes it was hard to figure out what the photographed recipe was because it was ill-lit or the photograph was a page or two away from the recipe.
The new red cover Silver Spoon is nearly perfect! The recipes are still great and there are hundreds of more pages of material. And the photographs of the dishes are much, much better! The directions in the recipes tend to be a bit bare bones, but the scope of the cookbook is phenomenal!
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11 of 16 people found the following review helpful By NewEnglandScene on February 22, 2014
Format: Hardcover
In the internet age when one can find tens of thousands of recipes online, for free, why does one purchase a cookbook? Answer: Because a good cookbook is a well curated and reliable collection of recipes, the approach is consistent, and you can feel the voice and guidance of the author. A good cookbook reflects the author's carefully chosen, tested, and presented recipes around a cooking theme or in the case of instructional cookbooks communicates valuable knowledge and technique as a part of the overall selection of recipes.

Consistent and well curated is just what this book is not. The Silver Spoon is a big binder of recipes and partial recipes with not much to hold them together except broad chapter headings and primary ingredient names. The content and format of the recipes varies. At times, the book seems like an old church recipe book, but with 10x the recipes. The Silver Spoon lacks style, consistency, and inspiration. It is a hodgepodge and much of the content is weak. Thus, my colloquial assessment that the book is kind of a "dog's breakfast" of recipes, an odd compendium, which does not feel very 'authentic' or useful in an age where there are so many alternatives to finding good recipes. It was (over)due for rewriting, editing and reformatting, and instead in it current version got photos and a 100 page appendix of master chef recipes that don't jibe with the rest of the book.

Most of the recipes are very simple. I would say the mean number of ingredients is three or four, including the primary meat or vegetable. That isn't to say that good recipes are defined by the number of ingredients, but when a recipe uses only a few ingredients, I look for some panache and style in the way those ingredients are used.
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