The Silver Spoon

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The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920's to the 1970's. It is also not a dish that demands much in the way of herbs and spices. Hazan and Hartnett use thyme, which I find a bit strident, and Hazan's parsley disappears without trace. Bareham and Hopkinson are very laissez-fare – "rosemary or sage or marjoram – please yourself", so I do, and find that sage works very well indeed with the buttery sauce. Del Conte writes that an authentic Milanese ossobuco is flavoured with lemon rind, by which she seems to mean the accompanying gremolata. I like Hazan's idea of adding a couple of strips to the dish as it cooks, though; it adds a delicate zestiness to proceedings. Cooking

The most exhaustive Italian cookbook in recent memory, this volume offers something for every cook, regardless of their skill level, and deserves to be a fixture in American kitchens."— Publishers Weekly Incluye además una sección con menús para ocasiones especiales y otra con 23 menús de chefs de prestigio italianos. The Silver Spoon is as delicious to look at as the recipes inside."— Scotland on Sunday Christmas Guide Accessible and a pleasure to read... When it comes to Italian home cooking, The Silver Spoon serves it up.' – Costco Connection Ocr ABBYY FineReader 8.0 Ocr_converted abbyy-to-hocr 1.1.7 Ocr_module_version 0.0.13 Openlibrary_edition

Customer reviews

It is also beautifully laid-out and presented, with crisp imagery, capturing both the essence of the dishes, and the ideal, Italian place setting. And it’s also easy to follow too. The new title is broken into six, straightforward chapters: Basic Recipes, Appetizers, Starters, Main Courses, Side Dishes, and Desserts. Helpful recipe symbols indicate those that are gluten-free, vegan, vegetarian, or dairy-free; those that require five ingredients or fewer; recipes that can be completed in 30 minutes or less; and dishes that can be made in a single pot for minimal clean-up. We love The Silver Spooncookbook from the 1950s – a staple in many Italian food lovers’ kitchen."— FamilyCirlcle Accessible and a pleasure to read... When it comes to Italian home cooking, The Silver Spoonserves it up."— Costco Connection A joy to cook from... May well prove to be the only Italian cookery you’ll ever need."— Henrietta Green, Daily Mail

Few surprises here: like many Italian dishes, this starts with a sofrito – the slow-cooked holy trinity of onions, celery and carrot also known as a mirepoix or simply a soup base. Del Conte leaves out the carrot, possibly because it disrupts the "bianco" nature of her recipe, but I like the sweetness it adds, so I'm going for the lot, though the red onion in the River Café Classic Italian Cookbook proves a little too much. A seriously comprehensive guide that shows that Italian food is about for more than just pasta and pizza... One for serious Italophiles."— Gordon Ramsey, The Times This is a monumental and unsurpassably prestigious cookbook that will share the bookshelves with classic titles such as The Joy of Cookingand Larousse Gastronomique. 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. Specifications: A seriously comprehensive guide that shows that Italian food is about for more than just pasta and pizza... One for serious Italophiles.' - Gordon Ramsey, The TimesIn summary: Apart from the fact that it kept me reading for almost two hours right after I opened the box, although I just wanted to skim across it for a first impression, it’s already cluttered with countless Post-Its – recipes I have lined up to try soon. Being the most comprehensive collection of down to earth Italian recipes, it doesn’t surprise, that it’s oftentimes compared to milestones like “Joy of Cooking”. Last but not least, it’s long history of being a definitive book in any Italian kitchen, makes you feel to have found the origins of the Italian cuisine. Key to success here is not simply following the trend “Italian Food”, like so many other uncountable publications do, but the fact that the country itself, for more than half a century, uses the book as a benchmark for its wonderful and worldwide praised cuisine. However, as a cookbook collector, healthy-lowcarb-low-salt "foodie", I can wholeheartedly give an enthusiastic two thumbs up! Sure, the translation is poor, but I am guessing the publisher/editors were in a hurry to get this to the American public, due to the updated version (which I have not seen). I can guess what the recipe editors and original cookbook recipe authors meant in the recipes. However, I am reading this as a Novel, not as a follow-by-the-word cookbook. Could I follow the recipes? Sure, I've read and reviewed enough cookbooks to understand what the recipes are, the measurements, ingredients/substitutions, pots/pans, bowls, etc to finish the recipe. Without a doubt, this season's one indispensable cookbook is The Silver Spoon... Magnificent."— This Week

Italy's version of The Joy of Cooking... Presents lucid recipes for every dish a lover of Italian food could wish for - more than 2,000 of them.' – Bon Appetit Find sources: "Silver spoon"– news · newspapers · books · scholar · JSTOR ( December 2008) ( Learn how and when to remove this template message)Dore, Shalini (May 20, 2010). "Sitcom scribe Martin Cohan dies: Creator of 'Silver Spoons,' 'Who's the Boss?" was 77". Variety. Archived from the original on June 12, 2011 . Retrieved June 20, 2010. The Silver Spoonis as delicious to look at as the recipes inside."— Scotland on Sunday Christmas Guide As the city expanded that land became hugely valuable and the Grosvenor family developed it into what are now some of the most exclusive neighbourhoods including Mayfair, Pimlico and Belgravia. Antique silver spoons are utensils used for eating or serving food, made from silver or silver-plated metal, and crafted in earlier eras. They are highly valued for their craftsmanship, intricate designs, and the intrinsic beauty of silver as a precious metal. Antique silver spoons were

You can cook anything. If you have some leftover broccoli, the Silver Spoon will tell you what to do with them. (And I can probably guess: it'll be - boil them in salt water, fry in olive oil for a bit, and put some damn delicious cheese nearby. ECCOCI QUA!)Este famoso libro, publicado en 1950, se ha ido actualizando hasta nuestros días, adaptado a la cocina moderna. Es el único libro de cocina italiana que necesitaréis tener. Es enorme (+1500 páginas) y con una encuadernación preciosa. We love The Silver Spoon cookbook from the 1950s—a staple in many Italian food lovers—kitchen."— FamilyCirlcle Thanks for the suggestion, sounds like a great way to tweak the recipe a bit and give it a different touch. It’s a mystery to me why this book is so well regarded. To be fair there are some excellent recipes in it, but what caught my eye were the bizarre combinations that just sound disgusting. Grapefruit crostini, anyone? I don't think so. There is a recipe for pesto, naturally, but many of the recipes that use pesto say just spoon it from a jar. Cooking cauliflower for 20 minutes? Really? And the Irish stew. I grew up in Ireland and it's never, ever made with beef Instructions: Preheat the oven to 180 °C/350 °F/Gas Mark 4. Put the pumpkin in a roasting tin, drizzle with the oil, cover with foil and bake for about 1 hour. Pass the pumpkin through a food mill into a bowl, add the Parmesan and eggs and season with salt and pepper. Stir in enough breadcrumbs to make a fairly firm mixture. Rollout the pasta dough into a sheet and stamp out 7.5-cm/3-inch rounds with a pastry cutter. Spoon a little of the pumpkin filling into the centre of each round, fold in half and crimp the edges. Cook the tortelli in a large pan of salted, boiling water for 10 minutes. Meanwhile, melt the butter in a frying pan, add the sage and cook for a few minutes. Drain the tortelli, place in a warm serving dish and sprinkle with the sage butter and extra Parmesan.