The Silver Spoon

Ivan Brincat

Food and Wine Gazette

The Silver Spoon is one of the most influential Italian cookbooks of all time. If there is one recipe book I would take with me it would be this. It has formed the basis of my understanding of Italian cuisine. Recipes are easy to follow, you can pretty much go to the market, pick up your ingredients and then look at how to prepare it. It was originally published in Italy in 1950 and the edition I have has a selection of recipes which are more ambitious as they have been created by some of Italy's best chefs. Il Cucchiaio d’Argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking 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.

Simon Majumdar

Food writer, author and broadcaster

A book that not only provided an important statement about Italian cooking, but one that also (with its format) created a blueprint for the publishing of cookbooks post Millennium.

Anna Francese Gass

Chef, recipe tester and author

As an Italian, this book speaks to me. I love so many of the recipes and if you want to cook Italian, this book will make you a star. Italian home cooking bible!

Curtis Stone

Chef

Italy's bestselling culinary "bible” which is a must have for all the authentic and staple Italian dishes that are favorites around the world.

Anthony Warner

Chef and author

Essential for anyone with an interest in Italian food.

Chrissie Walker

Writer and Photographer

A classic Italian cookbook owned by many Italians!

Job Ubbink

Food scientist

One of the great compilations of Italian cooking.

PJ Kenny

General Manager, The Hoxton, London

It is my school book of cookbooks

Andy Hayler

Restaurant critic

Adam D’Sylva

Executive Chef

Willie Lebus

Director Bibendum Wine

Von Diaz

Food writer and radio producer

Tomer Amedi

Chef

Lance Forman

Owner of the Forman businesses

Lucio Galletto

Chef

Swen Kernemann-Mohr

Culinary bookseller

Judy Joo

Chef, Author and TV personality

Jonah Straus

Founder and principal of Straus Literary

Martine Carter

Director, Sauce Management

Lidia Bastianich

Restaurateur, chef and author

Jennifer Yong

Founder, Jenius Social

Sam Stern

Food writer

Pam Corbin

Food writer and jam specialist

Tim Maddams

Chef and food writer

Francesco Mazzei

Chef

Sarah Thompson

Distiller and Botanical Wine Maker