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The Silver Spoon by Phaidon Press

The Silver Spoon (1950)

by Phaidon Press, Clelia D'Onofrio (Editor), Antonia Monti Tedeschi (Author)

Other authors: See the other authors section.

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1,36458,583 (4.11)18



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Showing 5 of 5
I wasn't sure if I would like this book at first. Ogden Pieter Van Stael aka Peter Van starts off the book as a dull version of Bertie Wooster. But after he's Shanghied and stranded in Lennox the book progresses and he's allowed to grow as a character. Although he seems like a dimwit in the first fifty pages, it's later revealed that he isn't. He just doesn't appreciate at first the practical skills and knowledge that he has. The plot itself is fairly predictable but the ins and outs of how Peter Van makes a real name for himself and builds a company from a single moving van to an entire enterprise is interesting enough to be a page turner. ( )
  pussreboots | Sep 2, 2014 |
Some of this I really liked, some of it lost something in translation. There are some great authentic recipes in here, there are also some I'm pretty sure aren't going to work as written. Some of the names of ingredients are just not translated right. Still its very pretty and there were several delicious things. Worth looking it over to decide if would fit in your cookbook library I think. ( )
  bunwat | Mar 30, 2013 |
A heavy tome of cooking goodness. ( )
  neontapir | Oct 6, 2007 |
This book stays on my coffee table for inspirational ideas at dinner. An easily-understood European instruction for the American palate. ( )
  mms | Jan 7, 2007 |
If the hype is to be believed, this has been the best selling Italian cookbook for 50 years, regularly given to new brides as an essential for setting up your own kitchen. Well, this is one case where the hyperbole might actually be real. Because if the English translation is anything to go by, this cookbook is a food bible worth reading from cover to cover and revisiting every day.

Not only does it contain simple recipes that even the beginner cook could confidently set out to prepare, it includes the kind of information that many books assume you know (how much is a decent serving of certain vegetables, and what is the best way to plain prepare them, for example). There are also explanations of cooking terms, equipment, and explanations of the foodstuffs themselves. I am not sure this is included in the Italian original, but there are also suggested menus from some of Italy’s top chefs.

But the real reasons to buy this book are those recipes – very few are more than a couple of sentences long. They are clear; they are simple, often involving only a few ingredients. But they are delectable. They are gorge-worthy. It is enough to make anyone become a devoted Italian food-lover.

Also worth noting – though there are sections on meat and seafood, this book has many, many recipes that are either vegetarian, or could be made so with simple substitutions (e.g. vegetable stock instead of meat stock).

Please – go and buy this book! ( )
1 vote ForrestFamily | Jun 5, 2006 |
Showing 5 of 5
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» Add other authors (10 possible)

Author nameRoleType of authorWork?Status
Phaidon Pressprimary authorall editionscalculated
D'Onofrio, CleliaEditormain authorall editionsconfirmed
Monti Tedeschi, AntoniaAuthormain authorall editionsconfirmed
Alglave, StéphanieTranslatorsecondary authorsome editionsconfirmed
Øygard, Bente-LillTranslatorsecondary authorsome editionsconfirmed
Bielefeldt, IngeTranslatorsecondary authorsome editionsconfirmed
Chareyre, ChristineTranslatorsecondary authorsome editionsconfirmed
Fode, VibekeTranslatorsecondary authorsome editionsconfirmed
Kastberg, MarianneTranslatorsecondary authorsome editionsconfirmed
Lagorce, StéphanTranslatorsecondary authorsome editionsconfirmed
Meerman, JacquesTranslatorsecondary authorsome editionsconfirmed
Oxvig, UllaTranslatorsecondary authorsome editionsconfirmed
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First published in Italian by Editoriale Domus as Il cucchiaio d'argento 1950. Eighth edition (revised, expanded and redesigned) 1997.

this is the same book as "de zilveren lepel" (no author) and "the silver spoon" by Phaidon press
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Amazon.com Amazon.com Review (ISBN 0714845310, Hardcover)

First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, Pork Shoulder with Prunes, and Chocolate and Pear Tart; the book also includes a number of "eccentricities," like sections on patty shells and bean sprouts, surely not an Italian dining staple. Meant to be inclusive, the book also offers a wide range of non-Italian, mostly French formulas, supplemented by a few "exotic" and other non-traditional entries.

Though the recipe range is vast, it must be said that American readers, anxious to cook this authentic fare, will encounter problems. Translating a cookbook from one language to another requires cultural recasting as well as word substitution, and in this the book's editors have been lax. The problems include non-idiomatic usages, for example, calling for "pans" when "pots" is needed; awkward conversions from the metric system, resulting in requirements like eleven ounces of zite; and the inclusion of ingredients like cavolo nero (Tuscan cabbage), tope (a Mediterranean fish), and pancetta copatta (ham-stuffed pancetta) that are unavailable here and for which no alternatives are suggested. In addition, the recipes themselves are often insufficiently specific or detailed--even seasoned bakers will pause before cake recipes that don't specify pan size--and can also lack yields. Space considerations have also meant printing recipes in single, one-column paragraphs, which can make place-finding while cooking difficult, and there are typos and other goofs (one recipe for four specifies six cups of sliced scallions; another requires that a marinade be "stirred frequently for five to twelve hours").

All this said, many cooks--casual and serious alike--as well as cookbook collectors, will want The Silver Spoon. It's an essential document of the Italian table and as such a classic. Indeed, it would be hard to imagine a complete cookbook library without the book--a welcome evocation of a much-beloved repertoire by those who know it best. --Arthur Boehm

(retrieved from Amazon Thu, 12 Mar 2015 18:14:08 -0400)

(see all 3 descriptions)

The Silver Spoon is the bible of authentic Italian cooking. Italy's best-selling cookbook for the last fifty years, it features traditional dishes alongside specially written menus by celebrated chefs. Now translated for the first time into English, The Silver Spoon's 2,000 recipes make it an essential classic for everyone who loves good food.… (more)

» see all 2 descriptions

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