The Silver Spoon

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

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Hardcover, 1264 pages
Published October 1st 2005 by Phaidon Press (first published 1950)
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Community Reviews

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Suzanne
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.
Linsey
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
Germancho
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.
Sheena Lambert
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
Caroline
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
Emily
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.
Stephen
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
Sandra Lassiter
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
Alla
“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
LorCon
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.
Roxy
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.
Rachel
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.
Tiemu
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.
Astraia
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.
Nancy
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
Jaymie
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.
Schenley
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!
Jonathan Chan
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.
Leah
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.

Powells.com
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...
Valerie
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.
Elizabeth
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?


Rachel
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.
Maggie Simpson
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.
Sjancourtz
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.
Marta
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.
Tim
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?
Data79
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.
John-Bryan Hopkins
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
Mary Joy
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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