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| The Silver Spoon | 
 enlarge | Author: Phaidon Press
Publisher: Phaidon Press
Category: Book
List Price: $45.00
Buy New: $28.46
You Save: $16.54 (37%)
New (39) Used (15) from $16.95
Avg. Customer Rating:  157 reviews
Sales Rank: 785
Media: Hardcover
Edition: US
Number Of Items: 1
Pages: 1264
Shipping Weight (lbs): 5.9
Dimensions (in): 10.8 x 7.4 x 2.4
ISBN: 0714845310
Dewey Decimal Number: 641.5945
EAN: 9780714845319
ASIN: 0714845310
Publication Date: October 1, 2005
Availability: Usually ships in 1-2 business days
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| Customer Reviews:
 silver spoon November 2, 2007
0 out of 1 found this review helpful
excellent, subtle Italian hand with food, easy to use, very few arcane ingredients and well translated.
the silver spoon October 17, 2007
Great cookbook but you have to make local ingredient substitutes. Many innovative and tasty recipies. An excellent source for explanations of foods and spices.Italian like you've never seen italian..........BillKenney
A really nice book - some of the criticisms are off. October 10, 2007
5 out of 5 found this review helpful
A few people criticized the book in earlier reviews for not providing enough detailed information about how to cook certain recipes. I wanted to point out that this was probably a cultural difference, one that Americans should just get used to if they really want to understand Italian cooking. To show that it really is a cultural difference, i point to two pieces of evidence.
(1) The book itself discusses how they had to increase detail in recipe-presentation for American tastes. That said, you shouldn't complain that its too vague - because this is just how Italians do recipes. (Chances are, they allow for a lot more variation in the outcome than Americans do, btw... if you watch Mario Batali, he notes that every Italian mother has her own version of each dish). The extreme specification of every last detail is a desire of American home cooks.
(2) If you look at the recipes by famous chefs at the end of the book, you'll notice a really funny difference. All of the chefs who are FROM ITALY provide directions for recipes that take up only 1/2 a page each. All of the chefs who are NOT FROM ITALY provide directions for recipes that take up the whole page. (The ones from the U.S. - Lidia Bastianich and Mario Batali are the best examples of this). This should be a good sign to everyone that it's a cultural difference that you should try and co-opt rather than reject, if you're trying to understand Italian cooking as a whole.
A culinary masterpiece August 28, 2007
1 out of 1 found this review helpful
This book is a treasure trove of delicious treats. The overwhelming number of recipes is countered by an efficient cataloging system, making it simple to find precisely what you wanted. The addition of famous chefs' sample menus is an added bonus that makes this book truly unique. I highly recommend The Silver Spoon to anyone who wants to explore the delights of the kitchen: from novice to pro, this book takes the cake.
 Excellent, Italian Betty Crocker on Speed,Extrememly comprehensive ... but... July 18, 2007
4 out of 4 found this review helpful
Great book, really excellent recipes applicable to the beginner up to advanced cooks. However, the book really doesnt describe techniques for preparing the food which are really needed in the american market. As an example there are several recipes for squid and cuttlefish but no cleaning techniques which can complicated. I highly reccomend this book as a standard part of your cooking library, it is truly a goldmine of recipes, sort of an Italian Betty Crocker cookbook on speed.
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