9780714845319: The Silver Spoon
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{"authorDescription":"","bookshot2d":null,"bookshot3d":null,"bookshot3dSquare":null,"categories":[],"date":"","editionId":12697,"guid":"e432b22c-7b0c-4e1a-acb4-a259d5f59a56","images":[],"markets":{"AUD":{"discountPrice":null,"inventory_policy":"continue","price":"0.00","show":false},"CAD":{"discountPrice":null,"inventory_policy":"continue","price":"55.00","show":false},"EUR":{"discountPrice":null,"inventory_policy":"continue","price":"0.00","show":false},"GBP":{"discountPrice":null,"inventory_policy":"continue","price":"0.00","show":false},"TEST":{"discountPrice":null,"inventory_policy":"continue","price":"0.00","show":false},"USD":{"discountPrice":null,"inventory_policy":"continue","price":"49.95","show":false}},"related":[],"sku":"9780714845319","source":"BOOKs","specifications":{"binding":"Hardback","colIlls":"207","extent":"1264","language":"American English","lenInch":"10 5/8","lenMm":"270","weightKilo":"2.68","widthInch":"7 1/8","widthMm":"180"},"status":false,"subtitle":"","title":"The Silver Spoon","uri":"","webAuthorDescription":"","webDescription":"","webKeywords":"","webLongDescription":"\u003cem\u003eThe Silver Spoon\u003c/em\u003e, the most influential and successful Italian cookbook of the last 50 years, is available in English for the first time. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it is still one of the most popular wedding presents today. \u003cbr /\u003e\u003cbr /\u003e\u003cem\u003eThe Silver Spoon \u003c/em\u003ewas conceived and first published by \u003cem\u003eDomus\u003c/em\u003e, the design and architectural magazine famously directed by Giò Ponti from the 1920s to the 70s. A select group of cooking experts was commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. \u003cbr /\u003e\u003cbr /\u003eIn 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 furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike. \u003cbr /\u003e\u003cbr /\u003eA comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. It provides an introduction to every course, and an in-depth explanation of the main type of ingredients. Each recipe is accompanied by a recommended list of wines, whilst a section devoted to menus (seasonal, special occasions, everyday) aims to help not only with the cooking but also with the planning of the perfect culinary event. \u003cbr /\u003e\u003cbr /\u003eNever translated before, \u003cem\u003eThe Silver Spoon\u003c/em\u003e has now been adapted to an international market, with every recipe scrutinized for suitability, measurements converted and methods rewritten to accommodate cultural differences, while 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. \u003cbr /\u003e\u003cbr /\u003eThis is a monumental and unsurpassably prestigious cookbook that will share the bookshelves with classic titles such as \u003cem\u003eThe Joy of Cooking\u003c/em\u003e and \u003cem\u003eLarousse Gastronomique\u003c/em\u003e. With over 2,000 recipes illustrated with specially commissioned art work and photography, the book is destined to become a fresh and definitive classic in the Italian cuisine booklist. ","webReviews":"'Its simple style and authenticity will appeal to both the gourmet and the occasional cook.' (\u003ci\u003eWhat's On In London\u003c/i\u003e) \u003cbr /\u003e\u003cbr /\u003e'I predict this is going to become the new bible on Italian food.' (\u003ci\u003eThe Bookseller\u003c/i\u003e) \u003cbr /\u003e\u003cbr /\u003e'The Italians have kept their culinary secrets to themselves for too long - \u003ci\u003eThe Silver Spoon \u003c/i\u003egives the rest of us a chance to get your hands on them. Buon Appetito.' (\u003ci\u003eObserver Food Monthly\u003c/i\u003e) \u003cbr /\u003e\u003cbr /\u003e'Giorgio Locatelli says it is the only book to have made into his mother's kitchen, but that doesn't convince you, look at the numbers. Where else will you get 2,000 recipes for £25?' (\u003ci\u003eThe Times magazine\u003c/i\u003e) \u003cbr /\u003e\u003cbr /\u003e'Both practical and comprehensive.' (\u003ci\u003eThe Daily Telegraph\u003c/i\u003e) \u003cbr /\u003e\u003cbr /\u003e'\u003ci\u003eThe Silver Spoon \u003c/i\u003ereveals a lot of secrets, close to 3,000 of them…one finds not just simple and accurate recipes for the classics, but myriad ideas and new dishes that one has never heard of.' (\u003ci\u003eFinancial Times\u003c/i\u003e)\u003cbr /\u003e\u003cbr /\u003e'Embodies the entire culinary ethos and unparalleled passion for food that runs through every Italian's veins…Unlike so many cookery books on offer in Britain, \u003ci\u003eThe Silver Spoon \u003c/i\u003eis not a showy and stylised title (the photography in the book is completely natural, shot without special lighting or food stylist's props), sold on the back of the celebrity of its author. It's about simple good food, treated in an unpretentious, appreciative way. It's about passing on a legacy, an understanding and a passion.' (\u003ci\u003eScottish Sunday Herald\u003c/i\u003e)\u003cbr /\u003e\u003cbr /\u003e'I would like to start this review with a little story: my grandmother - who was in charge of the cooking in our house for nearly 80 years - did not have any cookery books at home. When she died, at the grand old age of 101, my mother took command of the kitchen, and the only book she ever brought into the house was \u003ci\u003eIl Cucchiaio d'Argento \u003c/i\u003e(aka \u003ci\u003eThe Silver Spoon\u003c/i\u003e)…The recipes have been translated in a beautifully simple format, colour-coded for easy use…Throughout the book there is a very good representation of recipes from all the regions of Italy…Inspiration indeed.' (Giorgio Locatelli) \u003cbr /\u003e\u003cbr /\u003e'Pleasantly frill-free.' (\u003ci\u003eThe Sunday Times\u003c/i\u003e) \u003cbr /\u003e\u003cbr /\u003e'Now translated into English, making its mouthwatering, authentic recipes accessible worldwide.' (\u003ci\u003eWaitrose Food Illustrated\u003c/i\u003e) \u003cbr /\u003e\u003cbr /\u003e'A must for anybody who enjoys cooking!' (Giorgio Locatelli)\u003cbr /\u003e\u003cbr /\u003e'THE must-buy book this Christmas…brilliant. If you want to cook Italian food properly, this is the book you need - nothing fancy, just honest cooking.'(\u003ci\u003eFresh\u003c/i\u003e) \u003cbr /\u003e\u003cbr /\u003e'A seriously comprehensive guide that shows that Italian food is about for more than just pasta and pizza…One for serious Italophiles.' (Gordon Ramsey, \u003ci\u003eThe Times\u003c/i\u003e)\u003cbr /\u003e\u003ci\u003e\u003cbr /\u003e\u003c/i\u003e'For someone after lots of recipes, and an entrée to how Italians in Italy really eat, it is perfect.' (\u003ci\u003eSunday Telegraph\u003c/i\u003e) \u003cbr /\u003e\u003cbr /\u003e'Simple, user-friendly, mouth-watering.' (\u003ci\u003eThe Sunday Tribune \u003c/i\u003e(Ireland))\u003cbr /\u003e\u003cbr /\u003e'A joy to cook from…may well prove to be the only Italian cookery you'll ever need.' (Henrietta Green,\u003ci\u003e Daily Mail\u003c/i\u003e)\u003cbr /\u003e\u003cbr /\u003e'If you've just married an Italian, this is the book for you…you'll be able to impress your other half - and your mama-in-law - with your knowledge of classic Italian cooking…wonderful.' (\u003ci\u003eBBC Good Food Magazine\u003c/i\u003e)\u003cbr /\u003e\u003cbr /\u003e'It's hard to imagine a more definitive book on the art of Italian cooking.' (\u003ci\u003eIndependent on Sunday\u003c/i\u003e)\u003cbr /\u003e\u003cbr /\u003e'We'd put it straight after 'a sharp knife' on the list of equipment that every kitchen deserves to have.'(\u003ci\u003eItalia\u003c/i\u003e)\u003cbr /\u003e\u003cbr /\u003e'A comprehensive collection and suitable for everyone, from the complete novice to the experienced chef, thanks to the sheer range of recipes available. It's so heavy with meal ideas, just lifting the book guarantees burning calories.' (\u003ci\u003eYou Are What You Eat\u003c/i\u003e)\u003cbr /\u003e\u003cbr /\u003e'It is hard to imagine that there is a better Italian cook book on the market.' (\u003ci\u003eNottingham Evening Post\u003c/i\u003e) \u003cbr /\u003e\u003cbr /\u003e'If you only buy one cookery book this year, make it this one.' (\u003ci\u003eThe Good Book Guide\u003c/i\u003e)\u003cbr /\u003e\u003cbr /\u003e'Of the thousands of cookbooks published each year, most have the shelf life of a gallon of milk. Then they sink into oblivion. A few get good advance buzz, and, of those, an extremely small number catch fire. Ladies and gents, it looks like we have fire. \u003ci\u003eThe Silver Spoon \u003c/i\u003elanded in bookstores Nov. 8 and became an instant bestseller…It's direct. It's real. Is this the reason we love Italian food?' (John Kessler, \u003ci\u003eAtlanta Journal Constitution\u003c/i\u003e)\u003cbr /\u003e\u003cbr /\u003e'Italy's version of \u003ci\u003eThe Joy of Cooking \u003c/i\u003e- \u003ci\u003eThe Silver Spoon - \u003c/i\u003ehas been translated into English for the first time...It presents lucid recipes for every dish a lover of Italian food could wish for - more than 2,000 of them.' (\u003ci\u003eBon Appetit\u003c/i\u003e) \u003cbr /\u003e\u003cbr /\u003e'In keeping with its history, many of the recipes are very traditional, a 'just like Mamma used to make' reference book of classics. Absolutely every dish seems to be included in it, from all over Italy. That's an amazing accomplishment when you consider the range of ingredients and traditions that Italy offers...Overall, the book is solid, well laid-out and very user-friendly...You could call \u003ci\u003eThe Silver Spoon \u003c/i\u003ean Italian Mrs Beeton, with a touch of the Escoffier about it. It's as relevant to our times as it ever was.' (Lino Poli, Chef at Firenze Restaurant, Leicestershire)","webShortDescription":"US edition. The bible of traditional Italian cooking, with over 2,000 recipes."}