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Good Italian Food Most recipes have only a few ingredients but produce wonderful results Beware of funny Italian English translations For example black cabbage is not cabbage, it s kale My favorite recipe involves baking eggs in custard dishes in with leeks sauteed in butter and nutmeg The swiss chard ravioli with walnut pesto is also amazing We consider opening our own restaurant each time we crack open this huge volume of authentic Italian dishes. This book is F A N T A S T I C And I m the sort of girl who usually avoids cooking from recipes The directions are just detailed enough, without being absurd everything I ve tried Strawberry Risotto, Glazed Radishes, Brased Beef with Barolo, Carrots with Rosemary, and the Penne Rigate in Vodka has all been wonderful The only difficulty is that there s no Pasta section rather odd, for an Italian cookbook , and most recipes make no mention of the prep cook time apparently time is immaterial in Italy also, there s some ingredients that strike me as rather odd What, for instance, is a chicken brick And where do I get a quarter cup of pork fat Should every well stocked kitchen have an marjorm sprigs just sitting around If you like to cook, and you like to cook authentic Italian home style food, then this is the book for you You might not find the ingredients to some dishes, but don t let that stop you from buying this massive tome of Italian cookery What makes this book so special was its tradition of a gift from mother in law to daughter in law Another way of saying, your cooking sucks, learn how now Anyway, some of the dishes are obvious, others are eh, okay But some are splendorous There is no other word for it And it s such a good word anyway If you don t like to cook, it will make you look oh, so cultured to have it on your shelf If you beat your husband with it, it will kill him, so get your Joy of Cooking for that husband bashing I advise against husband bashing because when he bashes you back, he goes to jail Naughty women I love this book If you cook, shell out the bucks and get it If you don t cook, save your money. Long desiring the 70 cloth hard bound version, Phaidon finally came out with this American Glossy hardback version for 15 As a collector of bargain cookbooks, this was too good to pass up Although this numbers 70 or so in my collection, I can foresee it quickly ranking in the top 10, possibly top 5 I have perused the cookbook over the past week, leafing through the 1200 or so pages of 2000 or so recipes, gained a new respect for Italian and Mediterranean cooking, cooks and food afficianados There have been many reviewers unsatisfied with the poor translation of the recipes, giving poor measurements, descriptions, no food substitutions and so forth Although I am a beginner cook, with only 3 years prior high end restaurant experience, 13 years food cooking research and only having written 3 cookbooks the past 3 years, I know I am not in a position to give a qualified restaurant food chef s review of the tome.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.The sheer fact that an old Italian cookbook is available to the American public is mind boggling There are foods I d never heard of before snipe, salsify to just name two off the bat I m sure this isn t a comprehensive book of Italian Cooking, because each ingredient has only 5 10 recipes each Rather, It feels like an encyclopedia of Italian Cooking, rather than an explanation of Italian Cooking I love that the publisher, Phaidon, tries to include so many ingredients, even those that have no substitutions in America The recipes use fresh ingredients from the garden or butcher, they limit or use no processed packaged foods and limit salt which is unhealthy for those of us with Diabetes, Heart Disease and other issues, I am excited to have this cookbook in my collection I can give 5 stars, unreservedly I was meditating on adding and reviewing this on Goodreads yesterday at dinner, while I was cooking some chicken legs in red wine and enjoying it very much This is the magisterial Bible of Italian cooking my nonna, my zie aunts , and mamma mia all have it It s giant It covers everything It s authentic i.e it s recognized as the Bible of cooking in Italy, so you won t find abominations like spaghetti with meatballs or alfredo sauce in it FALSE GODS It s served me very well over the years, especially on the go to s Tiramisu I ve made this 10 times, it s reliable and delicious and has a big wow factor at parties Yo, it s easy, you just need mascarpone Pizza dough Another good wow factor for parties Also very handy Also tasty Bolognese sauce My husband was shocked, SHOCKED, that only tomato paste and not sauce is used in this Yo, it s alllll meat, dude Bologna Famous for meat sauces, being sexually subversive, and being super left wing And Umberto Eco, I guess B chamel sauce, for lasagna and crepes and such This was always mysterious It s not so hard Crepes A bunch of chicken dishes.I d say the tldr of the book is 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 Italian cooking, like Italian fashion, operates on a small number of simple rules of thumb the soffritto, salting your boiling water, use cheese, blah blah It also is HIGHLY dependent on the raw quality of the ingredients A caprese salad is delicious because the mozzarella is watery milky smooth If you use rubbery knock off mozz, I can guarantee you it will suck I have tried This is also the great tragedy of Italian cooking in America It does not mix well with Big Food in America Why, I remember moving from Rome to DC in 2003 I wanted to make some stuff I couldn t find a can of beans in the supermarket that just had BEANS in them Everything had preservatives, chemical ingredients There s high fructose corn syrup in places you least expect There s corn starch everywhere SO MUCH CORN It s in your diapers For the love of God It s awful Food that s stripped of its taste, and then has the taste chemically re injected VIA CORN I m tearing my hair out here This is why, I think, American cultural manifestations of Italian cooking are two fold the low end of false god Italian cooking Olive Garden, spaghetti with meatballs i.e stuff that doesn t actually exist in Italy and the high end of 30 prosciutto slices at some snobby restaurant Both lead me to despair The high end places put a premium on the ingredients, and heap great snobby praise on them, but, EEN EETALEE, it s just a way to cure ham IT S JUST HAM Food quality should not be only for the rich Anyway The Silver Spoon It will guide you well Invest in the quality of your ingredients good olive oil, good mozzarella, fresh veg and good meat if you have the means and you ll be fine Some stuff is hard to find I ve had trouble with ladyfinger biscuits, mascarpone, some prosciuttos, some cheeses , but Italian delis are in most cities And most Italian cooking is super easy, with a long tail of complex bizarre stuff Salt olive oil happy. The Italian version of this is often given to brides and is considered the The Joy of Cooking of Italy So, the English language translation was eagerly awaited This is one big book and I suppose you must have it I use it as a reference The recipes are about three to a page, evidently assuming you know a lot by osmosis It gives me an idea of what an authentic version would be, as opposed to the American restaurant ization of a dish Looks great on the coffee table. It was called the Joy of Cooking for Italy, just got translated into English, and has a rad disgusting description of the 30 hour process for getting snails ready to eat Lots of real simple stuff that tastes really damn good, and measurements are few and far between, because hell you know how much stuff you want in there, right Like a handful Or maybe a little.Seriously, bigass awesome italian cookbook. &EBOOK ⇱ Il Cucchiaio d'argento ⇻ The Silver Spoon Is The Most Influential And Successful Cookbook In Italy Originally Published In , It Became An Instant Classic Considered To Be Essential In Every Household, It Is Still One Of The Most Popular Wedding Presents Today The Silver Spoon Was Conceived And Published By Domus, The Design And Architectural Magazine Famously Directed By Gi Ponti From The S To The S A Group Of Cooking Experts Was Commissioned To Collect Hundreds Of Traditional Recipes From The Different Italian Regions And Make Them Available For The First Time To A Wider 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 Also Included Modern Recipes From Some Of The Most Famous Italian Chefs, Resulting In A Style Of Cooking That Appeals To The Gourmet As Well As The Occasional Cook A Comprehensive And Lively Book, Its Simple And 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 Never Translated Before, The Silver Spoon Has Now Been Adapted To An International Market, With Every Recipe Checked For Suitability, Measurements Converted And Methods Rewritten To Accommodate Cultural Differences, Yet Maintaining The Authenticity Of Real Italian Cooking The New Layout Emphasizes Its Contemporary Appeal And The Colour Coding Of Each Section Simplifies The Process Of Cross Referencing Ingredients And Methods A Section With Original Menus From The Most Famous Italian Chefs Of The Last Years Has Been Expanded To Include Original Menus From Italian Celebrity Chefs Working Outside Italy This Is A Substantial And Prestigious Cookbook That Will Share The Bookshelves With Other Titles Such As The Joy Of Cooking And Larousse Gastronomique, Another Classic Of National Cuisine With Over , Recipes Illustrated With Specially Commissioned Artwork And Photography, The Book Is Destined To Become A Classic In The Italian Cooking Booklist For The International Market I didn t know that Cantonese Fried Rice and Indonesian Fried rice are authentic Italian recipes in this bible of authentic Italian recipes to quote the cover It doesn t even state which kind of soy sauce to use, which is a bit stating add vinegar without specifying which type Now I m off to check my Chinese cookbook for instructions on making a good risotto. Absolutely one of the best how to cook almost anything A great gift for a young person moving to their own place or a shower gift for a couple Great photos, well written, easy to follow Bought it for my son for his new apartment.