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 2000 recipes are illustrated with newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.

Reviews

a seriously comprehensive guide that shows that Italian food is about for more than just pasta and pizza. … One for serious Italophiles.' The Times, UK

‘A joy to cook from. … may well prove to be the only Italian cookery you'll ever need.’
Daily Mail, UK

‘The most successful Italian cookbook of all time.’ The Financial Times, UK

‘Big and bountiful, it's a welcoming jumble of recipes…and by the looks of it, it may give cookbooks by American celebrity chefs a run for their money’ The New York Times Magazine

‘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

‘It's not so much one more Italian cookbook as the one-volume encyclopedia of Italian home cookery.’ The Wall Street Journal