Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
The Silver Spoon New Edition Hardcover – October 24, 2011
"My Halal Kitchen: Global Recipes, Cooking Tips, and Lifestyle Inspiration" by Yvonne Maffei
Explore this bestselling cookbook filled with more than 100 diverse, popular, international recipes made with halal foods or halal substitutes along with tips on how to source them. Learn more
Frequently Bought Together
Customers Who Bought This Item Also Bought
"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
"We love The Silver Spoon cookbook from the 1950s – a staple in many Italian food lovers’ kitchen." – FamilyCirlcle"
Top Customer Reviews
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.Read more ›
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.Read more ›
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!
I find the layout of this book to be the standard by which I judge all others. Each page has, on average, 3 or 4 recipes. There will be the name of the dish, a paragraph under that with the instructions, and the ingredients listed on the side with the amount of servings. Every few pages, there is a full-page color picture (about one for every 6 recipes). There are also over 2,000 recipes, which would not be possible if every single one had a picture! I personally don't care for some new cookbooks that have a picture on every page, since they usually end up having fewer recipes and seem more about presentation than cooking food, but I know that some people are more visual and are helped by pictures. I feel like TSS strikes a good balance.
The book's size can be intimidating, but there are so many treasures in it! I definitely recommend this to anyone who enjoys cooking Italian food.
Most Recent Customer Reviews
Great book, but buy last years copy. Pretty much the same and cheaperPublished 2 days ago by M. Ladd
WOW!!! This book is beyond my descriptive vocabulary. Hundreds of color photos!!! Magnificent recipes. Charming stories. Great paper. Read morePublished 9 days ago by Barbara Dennis
fantastic - replacement for my edition #1 which I lent and never got back.....Published 27 days ago by Amazon Customer
Wonderful cookbook. Nicely designed with delicious recipies. The photos are wonderful, there are great descriptions of each recipient and frequently a little history. Read morePublished 1 month ago by Fallingfast
That's a grrat book, many good and ckassic recepies if you like ckassic cookbokk this is one for your collectionPublished 1 month ago by MARCOS BASSO