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The Silver Spoon (精装)
by Phaidon Press
| Category:
Cookbook, Classics, Original books |
| Market price: ¥ 388.00
MSL price:
¥ 378.00
[ Shop incentives ]
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| Stock:
Pre-order item, lead time 3-7 weeks upon payment [ COD term does not apply to pre-order items ] |
MSL rating:
 Good for Gifts |
| MSL Pointer Review:
More than half-a-century after it was originally published as an Italian culinary "bible", this famed manual has become like wine: the longer it endures, the better it becomes. So, you now have a well-designed plan for every meal: be it a quick snack or a three-course meal fit for a king. |
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AllReviews |
1 2   | Total 2 pages 11 items |
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A reader (MSL quote), USA
<2007-02-06 00:00>
First off, this book is huge. This great cookbook from Phaidon Press is filled with great color photos and is smartly organized. They had great source material to work with, but it is well edited. Rather than use step-by-step processes, each recipe is a brief paragraph on how to prepare it. Some of the ingrediants seem as if they might be hard to come by, but the overwhelming majority of the 2,000+ recipes use readily available ingrediants. Definitely worthwhile for both the rising beginner and the experienced cook, foodies will love it, and all of my friends "ooo" and "aah" over it.
The one "downfall" is it's sheer size. Phaidon has solved this by making a spine that stays open to your desired page. Also appreciated are the two ribbon bookmarkers to switch between recipes handily. Overall, a great addition to the kitchen.
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David Bielby (MSL quote), USA
<2007-02-06 00:00>
If you are looking for an innovative, unusual gift that will be used over and over again, this may be it. This practical cookbook has virtually everything you could want to develop true, authentic Italian cuisine without much effort.
One of the key reasons I developed an interest in this is because my wife and I love Italian restaurants in our city. Not only that, but I discovered that heart disease and cancer rates are lower among Italians who live in Italy than they are in Italians who live in America who have shifted to an American diet. Italy is part of the 'Mediterranean Diet' countries who have this research behind them. So by using this cookbook, one can develop a 'Mediterranean Diet' while having fantastic Italian cuisine.
Each page is developed with one menu item...instructions so easy that even a guy who doesn't cook (that's me) can make a menu item with ease.
Most of the ingredients are really easy to find. The items taste great, and I think most cooks would actually truly appreciate this as a Christmas gift. So add it to your shopping list if you haven't finished buying yet. You gotta try this out as an item.
You won't regret it. Five stars in my view.
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Mika Greene (MSL quote), USA
<2007-02-06 00:00>
I've never been much of a cook, but love Italian food with a vengance... so, I picked up The Silver Spoon thinking that maybe it could help teach this old dog some new tricks. Well, not that I'm trying to toot my own horn, but I can officially say that I have learned quite a few dishes already! And they came out really good! Not at all as hard as I expected and much better tasting than expected. My goal is to have a little staple of dishes that I can excel at in the kitchen, and I plan on gleaming them all from The Silver Spoon!This is a five star cookbook!
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Tim Janson (MSL quote), USA
<2007-02-06 00:00>
Wow! That's the first thought I had when I saw this massive tome. At over 1200 pages and over 2000 recipes, it's certainly the largest cookbook I've laid my hands on. Part instruction and part reference manual. More than a cookbook this is about food and how food should be prepared and presented, as all of these elements combine to make a great meal. The book has been around for some 50 years so obviously they know what they are writing about. While I would agree that due to it's size and scope, it is for the serious cook, you need not be an expert to use it. In fact its clear and concise lay out and instruction on cooking terminology should prove invaluable to the newbie cooks. The book is laid out in sections dealing with subjects like equipment, anti-pasta, Veggies, meat, poultry, seafood, desserts, etc... and spans the whole of Italy's various regional tastes.
This isn't a breezy talkative book. It's not by some personality who shares stories and amusing anecdotes about cooking. This is like a straight-forward textbook for cooking and in that regard it succeeds tremendously. Honestly you can spend hours just turning the pages to see what comes next. This is a great gift to the cook in your home.
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Sara Burnett (MSL quote), USA
<2007-02-06 00:00>
This book is a big help. Comprehensive and lively, the simple, user-friendly format makes it both accessible and a pleasure to read. It provides an introduction to every course, and an explanation of the main type of ingredients. Every recipe I've used has been suitable, with good measurements, and the maintenance of real, authentic Italian cooking.
The layout emphasises a contemporary appeal, similar to other cookbooks I've purchased recently. Each section is color coded to simplify the process of cross-referencing ingredients and methods. A section with original menus from the 15 most famous Italian chefs of the last 50 years and Italian celebrity chefs working outside Italy.
I think this book, with time, could be considered on par with other important titles, such as The Joy of Cooking and Larousse Gastronomique. It has over 2,000 recipes and is illustrated with drawings and photography.
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Stephanie Manley (MSL quote), USA
<2007-02-06 00:00>
Looking for an Italian cooking bible? Look no further. This is one of my favorite types of cookbooks by far. It has over 1000 recipes. It has recipes that range in many different areas of Italian cooking. Photos are high quality and the publisher did an excellent job in producing this book.
Books like these have a depth in material. There are so many different recipes for so many different ingredients you will find plenty of recipes that you will be pleased to serve. One of the selling points of this book to me is how it is broken down by courses of food, and by type of ingredient. I have never seen any other Italian cookbook produce so many different recipes for so many different types of fish, vegetables, meats, and so much more.
This book definately reminds me of The Joy of Cooking Cookbook. Both books serve as a resource of great recipes, but both have lots of information to help grow your cooking skills and abilities. I don't think you can ask for much more out of a cookbook, making delicious food, and enhancing your skills.
I highly recommend this book. If you are looking for a book to help broaden your Italian cooking, this is a great book to start with. I do not think you can beat this book for the depth in both southern, and northern Italian cooking. So many different Italian cookbooks miss one of the regions. Great photos, many tasty recipes, and packed with all sorts of knowledge to help grow your cooking skills, you can't go wrong with this book.
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Vincent Freaney (MSL quote), USA
<2007-02-06 00:00>
This is the best everyday Italian cookbook I have seen. I use it almost every day. The ingredients for most of the recipes are at hand in every kitchen. You don't need to do the planning,read a recipe, shop for all the items and so on. You can impulse buy meat ,fish or vegetables and then look up a recipe that interests you and cook it.
There are some purists in the reviews below that say there are better books, or these recipes are many times French, or too simple, or don't cover the regions. I went to cooking school in Florence and used several cookbooks including the great regional ones etc.and there are more complicated recipes than these, but this is by far the simplest to use and the end product is always delicious.
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MLPlayfair (MSL quote), USA
<2007-02-06 00:00>
The most impressive cookbook I've seen this year is The Silver Spoon. This cookbook has reportedly been the most popular wedding gift in Italy for five decades, and it has finally been translated into English. The huge tome weighs 6 pounds, and its 1,264 pages are color coded by category and packed with more than 2,000 recipes and lots of photographs. Unlike a lot of translated cookbooks, ingredients are conveniently measured in cups and teaspoons for the American cook.
The book contains not only traditional Italian recipes, but also original menus, with recipes, from 15 famous Italian chefs. Recipes range from the simplest (how to make a roux) to the exotic (Frog Legs in White Wine or Jellied Tongue Tartines). The book is wonderful for the novice cook, as it includes a glossary of cooking terms, tools and equipment, and it has several explanatory sections, such as descriptions of both American and Italian cuts of meat.
This is an excellent, elegant gift for both beginner and expert. And you don't have to be Italian to appreciate it.
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A reader (MSL quote), USA
<2007-02-06 00:00>
This is a great cookbook, written and put together for use by cooks. Each section has a short preface with useful information about the ingredient, then it's onto the recipes.
What I like most about this book is that, while it provides the occasional suggestion on what and how to adapt a recipe for American kitchens, original ingredients and techniques remain intact. Yes, I may never track down some of these ingredients in the US, but it is valuable to many chefs to have this information so that we can decide for ourselves how we want to adapt the recipe.
As a lover of offal and other foods that are less-popular in America, I was overjoyed to find sections on cooking tripe, sweetbreads, and other delicacies I've enjoyed on my trips to Italy.
Buy this book if you intend on getting it dirty with flour, wine, and butter. Don't get it if you're looking for something to pretty up your coffee table.
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Suzette Brown (MSL quote), USA
<2007-02-06 00:00>
I have been to Italy many times and have been cooking authentic Italian recipes for years. This is the best, most thorough cookbook of it's kind. It contains all the basics plus wonderful, more advanced recipes. There are many ingredients we can't get here - woodcock for example - but it makes for some exotic reading, anyway! Beautifully photographed, all photos are closeups in the original cooking pan or on plain white china, so you can really see how the finished product should look. It's huge and weighs about 5 pounds, but an essential to any serious culinary cookbook collection.
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1 2 | Total 2 pages 11 items |
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