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.