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.
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.
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!
Italy's bestselling culinary "bible” which is a must have for all the authentic and staple Italian dishes that are favorites around the world.
Chef and author
Essential for anyone with an interest in Italian food.
Writer and Photographer
A classic Italian cookbook owned by many Italians!
One of the great compilations of Italian cooking.
General Manager, The Hoxton, London
It is my school book of cookbooks
Director Bibendum Wine
Founder and principal of Straus Literary
Restaurateur, chef and author
Chef, Author and TV personality
Food writer and radio producer
Director, Sauce Management
Founder, Jenius Social
Distiller and Botanical Wine Maker
Owner of the Forman businesses
Chef and food writer