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The Silver Spoon

4.08 of 5 stars 4.08 · rating details · 3,281 ratings · 136 reviews

The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic. Considered to be essential in every household, it is still one of the most popular wedding presents today.

The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously directed by Giò Ponti from the

...more The Silver Spoon is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic. Considered to be essential in every household, it is still one of the most popular wedding presents today.

The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920's to the 1970's.

A group of cooking experts was commissioned to collect hundreds of traditional recipes from the different Italian regions and make them available for the first time to a wider audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They also included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet as well as the occasional cook

A comprehensive and lively book, its simple and user-friendly format makes it both accessible and a pleasure to read. It provides an introduction to every course, and an explanation of the main type of ingredients. Never translated before, The Silver Spoon has now been adapted to an international market, with every recipe checked for suitability, measurements converted and methods rewritten to accommodate cultural differences, yet maintaining the authenticity of real Italian cooking.

The new layout emphasizes its contemporary appeal and the colour coding of each section simplifies the process of cross-referencing ingredients and methods. A section with original menus from the 15 most famous Italian chefs of the last 50 years has been expanded to include original menus from Italian celebrity chefs working outside Italy.

This is a substantial and prestigious cookbook that will share the bookshelves with other titles such as The Joy of Cooking and Larousse Gastronomique, another classic of national cuisine. With over 2,000 recipes illustrated with specially commissioned artwork and photography, the book is destined to become a classic in the Italian cooking booklist for the international market.

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Hardcover, 1264 pages

Published October 1st 2005 by Phaidon Press (first published 1950)

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Jun 06, 2008 Suzanne rated it 5 of 5 stars

Shelves: cookbooks

Absolutely one of the best "how to cook" almost anything. A great gift for a young person moving to their own place or a shower gift for a couple. Great photos, well-written, easy to follow. Bought it for my son for his new apartment.

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Jul 19, 2007 Linsey rated it 5 of 5 stars Recommends it for: any aspiring chef

This book is F-A-N-T-A-S-T-I-C!!! (And I'm the sort of girl who usually avoids cooking from recipes...)

The directions are just detailed enough, without being absurd; everything I've tried (Strawberry Risotto, Glazed Radishes, Brased Beef with Barolo, Carrots with Rosemary, and the Penne Rigate in Vodka) has all been wonderful. The only difficulty is that there's no "Pasta" section (rather odd, for an Italian cookbook), and most recipes make no mention of the prep/cook time (apparently "time" is...more

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Aug 13, 2012 Germancho rated it 5 of 5 stars · review of another edition

Regalo de cumpleanos de soyloqueparezco. Es chevere porque tiene un monton de recetas elaboradas que se salen del conchudo canon "rugula con bresaola y parmesano" que tanto vi en lugares turisticos de Italia.

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Feb 03, 2013 Sheena Lambert rated it 2 of 5 stars

Shelves: cookery-books

Hmmm... I got this book as a gift, and while yes, it does LOOK beautiful and sits like a patriarch on my dresser next to my other, eh, smaller cookbooks, I have to say it is the cookbook I use the least.
The book pretty much lists every ingredient known in Italy, and shows how each of them can be cooked, but there is a lack of.....love....of taste, flavour and depth to the recipes. They read like words on a page, but no more.
I go to this book when I am stuck with an ingredient that I bought for s...more

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Apr 10, 2011 Caroline rated it 3 of 5 stars

Shelves: foodie

This is a fun book to read; I will never cook straight from it again. As LorCon the Librarian suggested in a review below, use this book as a reference. Let it guide you through the wondrous variety of Italian cooking that one doesn't often encounter outside of Italy. Become familiar with tambales, and intricate sauces, and game. Read the instructions to get a handle on the basic methods and ingredients needs. Then go online or to another cookbook for the recipe.

The Silver Spoon (Il Cucchiaio d...more

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Dec 02, 2007 Emily rated it 5 of 5 stars

Shelves: cookbooks

Good. Italian. Food. Most recipes have only a few ingredients but produce wonderful results. Beware of funny Italian -> English translations. For example "black cabbage" is not cabbage, it's kale!

My favorite recipe involves baking eggs in custard dishes in with leeks sauteed in butter and nutmeg. The swiss chard ravioli with walnut pesto is also amazing. We consider opening our own restaurant each time we crack open this huge volume of authentic Italian dishes.

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Sep 04, 2009 Stephen rated it 4 of 5 stars

Shelves: cooking

If you like to cook, and you like to cook authentic Italian home-style food, then this is the book for you. You might not find the ingredients to some dishes, but don't let that stop you from buying this massive tome of Italian cookery. What makes this book so special was its tradition of a gift from mother-in-law to daughter-in-law. Another way of saying, "your cooking sucks, learn how now?"

Anyway, some of the dishes are obvious, others are eh, okay. But some are splendorous. There is no other...more

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Jun 14, 2013 Sandra Lassiter rated it 5 of 5 stars · review of another edition

Shelves: own

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...more 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.

Last night we had the "Patate in Terracotta con Cipolle" (Potatoes and Onions Baked in an Earthenware Dish) and "Pollo Impanato E Fritto" (Fried Chicken in Breadcrumbs). My husband has nearly threatened me with bodily harm if I don't make it again! Even though I've lived all over the US, I consider myself a Southern girl and let me just say that the fried chicken is the best I've ever had! (Trust me, that's saying a lot!) I would never have thought to marinate my chicken in olive oil and lemon juice, but it was amazing! The very slight citrus background flavor and fork-tender chicken made it a sure winner. Recipe after recipe calls out to be made, and I know I'll be cooking out of this book for a very long time.

I received a copy of this book from Phaidon Publishing for my honest review. All thoughts and opinions are my own.(less)

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Oct 25, 2011 Alla rated it 5 of 5 stars · review of another edition

“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 decided into Notes ab...more “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 decided 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 pages 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.

A couple of things really make this cookbook stand out from other cookbooks. First of all, unique chapters. The chapter about making your own sauces, marinade, and butter comes to mind. Recipes include whipped cream mayonnaise, ricotta sauce, red wine marinade, lobster butter, and garlic butter. Pretty impressive. Other chapters, like the ones devoted to vegetables and meat, are creatively categorized by types of vegetables and types of meat (venison, partridge, turkey, goose, pheasant, and duck are just some of the examples). The meat chapter also boasts a re-occuring section called “Italian cuts and cooking techniques” which present a picture of the animal featured in the section, and a careful illustration of all its parts and corresponding names and cutting techniques. I can actually imagine such thins being taught in a cooking school. The level of detail is seemly amazing.

The last two sections, “Menus for festive occasions” (including New Year’s day, Easter, Christmas Eve, and Christmas) and “Menus by celebrated chefs” (including famous chefs like Lidia Bastianich and Benjamin Hirst among others, with recipes like truffle baked potato soufflés, fish ravioli, Tuscan romano, ricotta, and parmesan, tortelli with white truffle, lemon delight sponge cake, limoncello tiramisu, Bolognese soup, and coffee soufflé in a cup among others) are like a bonus cookbook rolled into one.

If you were to only pick up one cookbook in your life, then I would strongly recommend this one. The amount of recipes here is jaw dropping—I don’t think I’ve encountered many cookbooks with this much dishes. My favorites so far are the mushroom tortelloni and eggplant and ricotta lasagna. I feel like I’m eating out at an Italian restaurant. An added bonus is the coffee-book quality of this book. This book is chock full of information, but still manages to retain its attractiveness. Strongly recommended for cooks of all stages, culinary school students, and food lovers.(less)

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Feb 05, 2009 LorCon rated it 3 of 5 stars

Shelves: cookbooks

The Italian version of this is often given to brides and is considered the "The Joy of Cooking" of Italy. So, the English language translation was eagerly awaited. This is one big book and I suppose you must have it. I use it more as a reference. The recipes are about three to a page, evidently assuming you know a lot by osmosis. It gives me an idea of what an authentic version would be, as opposed to the American restaurant-ization of a dish. Looks great on the coffee table.

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Dec 06, 2011 Roxy rated it 5 of 5 stars

Shelves: cookbook

I understand why they call this the italian food bible. It is a massive tome - could use it as a doorstop. Over 2000 recipes at least half of which i would want to try out. The only thing that would make me like this book more would be if it had more photos. Instead of having one full page photo here and there a small photo next to each recipe would have been better. Always better if you can see what the finished dish should look like.

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Mar 12, 2009 Rachel rated it 5 of 5 stars

Shelves: cooking

I love this cookbook. Each recipe is simple and delicious. Have some cooking experience before you follow the directions though. Assumed details are left out. Try the cream of celery (or cream of anything) and you'll never go back to canned stuff again...especially when you realize how little dairy is involved and how wholesome it is for you to eat - not to mention delicious.

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Sep 09, 2012 Tiemu rated it 2 of 5 stars

I didn't know that Cantonese Fried Rice and Indonesian Fried rice are authentic Italian recipes in this 'bible of authentic Italian recipes' (to quote the cover). It doesn't even state which kind of soy sauce to use, which is a bit stating add vinegar without specifying which type. Now I'm off to check my Chinese cookbook for instructions on making a good risotto.

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Jan 12, 2011 Astraia rated it 4 of 5 stars

Very informative. More than just recipes, I believe the most valuable information is contained on the header pages (of which there are plenty.) The recipes utilize- for the most part- easy to come by ingredients. Not for the new cook. There is a level of assumptive knowledge and skill that would not be suitable for everyone.

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Mar 19, 2007 Nancy rated it 3 of 5 stars

At long last, Italy's version of our "Joy of Cooking" has been translated into English. So why just a three-star rating? Primarily because I've no idea where to purchare mutton or jackrabbit- the latter being in a chapter separate from just rabbit. Given that I don't eat these guys anyway, couldn't I just ignore the meat chapters and concentrate on the "Molds and Puddings" or the fish chapters? Not quite- I haven't seen Striped Mullet for sale lately (ever). The Silver Spoon makes for a colorful...more

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Apr 23, 2013 Jaymie rated it 5 of 5 stars

This is a terrific cookbook. The recipes are simple and sophisticated. It's very user-friendly for both novice and experienced cooks. There's a broad range of recipes, including those you may only try out of sheer curiosity because they're a bit unusual to a vast amount that would be delicious for everyday use.

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Aug 12, 2011 Schenley rated it 4 of 5 stars

Got this gem for $12.99 at the Borders going out of business sale. Already used two of its recipes and am hooked! Such simple and easy to follow recipes that pack lots of flavor and taste like a party in your mouth! Do yourself a favor and check to see if your local Borders has it. Grab it up for yourself!

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Apr 22, 2013 Jonathan Chan rated it 5 of 5 stars

What more can one say? The book prides itself on striking the delicate balance of simplicity, concision, and comprehensiveness in describing the fine art of Italian cooking. Likewise, this review is terse.

"Il cucchiaio d'argento" whispers to you, "tira mi su!" -- Go ahead, pick up a copy.

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Feb 06, 2010 Leah rated it 5 of 5 stars

Shelves: cooking, food

I love it for its old fashioned tone, but it's a classic, almost reference-like, book on Italian cooking. I don't often use its recipes, but I love reading about how to clean squid and calf's brains. And if I ever need a recipe for lettuce soup or jellied eels, I know where to go.

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Dec 09, 2008 Powells.com rated it 5 of 5 stars

The classic Italian cooking bible is now translated for the first time. Immaculate design meets the most delicious of recipes. No cook worth his salt should be without it!
Recommended by Georgie, Powells.com

http://www.powells.com/cgi-bin/biblio...

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May 22, 2009 Valerie rated it 3 of 5 stars Recommends it for: Serious cooks

Recommended to Valerie by: Jessica's Biscuit

Delightful to read and to look at--well illustrated, and isn't that half the point of cookbooks? Translated, which leads to some confusion at times (see the recipe for brick chicken). Large, untempting section on unusual meats, and a surprisingly weak dessert section.

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Jan 06, 2010 Elizabeth rated it 1 of 5 stars

Shelves: foodies

Disclaimer:

This book is HUGE. Its size and weight overwhelmed me from the second I checked it out from the library. It sat on my kitchen counter for DAYS before I gave up and returned it (from whence it came, thankyouverymuch!).

Some other time, maybe?

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May 23, 2009 Rachel rated it 3 of 5 stars · review of another edition

Shelves: cookbooks, italian

This book is BEAUTIFUL and makes my mouth water in a big big way. Ooh, the photos are just lovely! I remember big, plump, purple eggplants. . . But sadly, the recipes are a little hard to follow. Many of the Italian ingredients and measurements didn't translate very well to English in this edition.

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Dec 09, 2008 Maggie Simpson rated it 2 of 5 stars

I think this book is overrated - it was given to me and I do not find the recipes that original, practical or inspirational - which are the three things i look for in a cookbook. It is a good looking book - but I cook - and this one does not work for me.

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Aug 15, 2011 Sjancourtz rated it 4 of 5 stars Recommends it for: Italian Food lovers

Recommended to Sjancourtz by: NY Times

Exhaustive, and full of recipes I've never seen before, especially for ingredients tht have only recently become available here. A fun read for people who love cookbooks--and the recipes (although they're sometimes a little confusing) actually turn out well.

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Sep 27, 2012 Marta rated it 4 of 5 stars

Shelves: cooking

Phaidon does a beautiful job presenting both recipes and photographed food. This cookbook has been my primary guide through a summer CSA, and its pesto and pizza recipes in particular have turned out wonderfully.

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Aug 13, 2012 Tim rated it 5 of 5 stars

THE Italian cookbook.
Managed to buy one from my local library as ' withdrawn ' in virtual ' as new ' !
Wanted a copy for some time but stalled at the price. Why is it that all cookbooks now start at a minimum of £20?

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Dec 27, 2011 Data79 rated it 5 of 5 stars · review of another edition

Shelves: hobby, cucina, posseduto, saggistica

Il basilare ricettario di cucina, ricco di suggerimenti, istruzioni e consigli per cucinare al meglio sia nelle occasioni speciali che per i pasti di tutti i giorni.

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Jan 18, 2009 John-Bryan Hopkins rated it 5 of 5 stars

A very good read. One of my 10 top must haves for a daily cook. This book's information fills in where the others stop. Designed wonderfully and readable

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Apr 21, 2009 Mary Joy rated it 5 of 5 stars

Shelves: interests, favorites

I've learned so many yummy and easy recipes from this book. The directions are easy to follow and the book is filled with vivid photographs of the dishes.

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