TX723.C8513

First published in Italian by Editoriale Domus as Il Cucchiaio d'argento, 1950. Eighth edition (revised, expanded and redesigned) 1997 Includes index

Eating is a serious matter Cooking terms Tools and equipment Sauces, marinades and flavored butters Antipasti, appetizers and pizzas First courses Eggs and frittata Vegatables Fish, crustaceans and shellfish Meat and variety meats Poultry Game Cheese Desserts and baking Menus by celebrated chefs.

The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it continues to be one Italy’s the most popular wedding presents. The Silver Spoon was first conceived and published by Domus, Italy’s famed design and architectural magazine. A select group of cooking experts were commissioned to collect hundreds of traditional Italian 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. 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. A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new 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. Its over 2,000 recipes are illustrated with newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.