The Silver Spoon: Review of Italian cookbook Restaurants, Wine, Travel, Opinions

The Silver Spoon

Reviewed By

Sue Dyson and Roger McShane

Il cuchiaio d'argento has been the book that has penetrated into households throughout Italy in much the same way as La Bonne Cuisine has in France.
The book has now been translated into English by Phaidon Press and given a more modern look and feel and has included some recipes from modern Italian chefs from around the world.
Unfortunately for non-British and non-US cooks the recipes have been converted to the old units of measurement (pounds and ounces) rather than kilograms and litres.
The chapters are:
Note about cooking
Sauces, marinades, compound butters
Antipasti, appetizers, pizzas
First courses
Egg dishes
Fish, Shellfish, Seafood
Sweets, desserts
Original menus of 15 famous Italian chefs
Glossary of Italian ingredients
The striking design makes it a standout on the shelves and the range of recipes is broad with around 2000 included. What the book lacks is a cultural and historical context for the recipes. We would also like to have known more about what region the recipes come from.
For this reason our main reference for Italian food will continue to be the classic Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi, however there are many recipes in The Silver Spoon that make it a worthwhile addition for you library.
   - Independent commentary on the Web since 1996

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