The Silver Spoon, New Edition by Phaidon Press Editors and The Silver Spoon Kitchen
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Bagna cauda (page 57)
from The Silver Spoon, New Edition The Silver Spoon, New Edition by Phaidon Press Editors and The Silver Spoon Kitchen
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- ISBN 10 0714862452
- ISBN 13 9780714862453
- Linked ISBNs
- 9780714862569 Hardcover (United States) 10/24/2011
- Published Oct 24 2011
- Format Hardcover
- Page Count 1,263
- Language English
- Edition New edition
- Countries United Kingdom
- Publisher Phaidon Press Ltd
- Imprint Phaidon Press Ltd
Publishers Text
The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full-color photographs. A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone.
Il Cucchiaio d'Argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them available for the first time to a wider modern 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.
Divided into eleven color-coded chapters by course, The Silver Spoon is a feat of design as well as content. Chapters include:
- Sauces, Marinades and Flavored Butters,
- Antipasti, Appetizers and Pizzas
- First Courses
- Eggs
- Vegetables
- Fish and Shellfish
- Meat
- Poultry
- Game
- Cheese
- Desserts
It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani.
Other cookbooks by this author
- Chop, Sizzle, Wow: The Silver Spoon Comic Cookbook
- Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs
- Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs
- The Italian Bakery: Step-by-Step Recipes with The Silver Spoon
- The Italian Cooking School: Desserts
- Italian Cooking School: Ice Cream
- The Italian Cooking School: Pasta
- Italian Cooking School: Pizza
- Italian Cooking School: Vegetables
- Naples and the Amalfi Coast
- Puglia (The Silver Spoon Series)
- Recipes from an Italian Butcher: Roasting, Stewing, Braising
- Recipes from an Italian Summer
- Sicily (The Silver Spoon Series)
- The Silver Spoon
- The Silver Spoon: Pasta
- The Silver Spoon Classic
- The Silver Spoon for Children: Favorite Italian Recipes
- The Silver Spoon for Children: Favourite Italian Recipes
- The Silver Spoon for Children, New Edition: Favorite Italian Recipes
- The Silver Spoon Pasta
- The Silver Spoon Quick and Easy Italian Recipes
- The Silver Spoon, New Edition
- The Silver Spoon: Recipes for Babies
- Tuscany (The Silver Spoon Series)
- Vegetarian Handbook Revised
- The Vegetarian Silver Spoon: Classic and Contemporary Italian Recipes