Author(s): Various Contributors
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 emphasises its contemporary appeal and the colour coding of each section simplifies the process of cross-referencing ingredients and methods. 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 2,000 recipes illustrated with specially commissioned artwork and photography, the book is destined to become a new classic in the Italian cooking booklist.
Preface; Note about cooking; Sauces, marinades, compound butters; Antipasti, appetizers, pizzas; First courses; Egg dishes; Vegetables; Fish, Shellfish, Seafood; Meat; Poultry; Game; Grill; Cheese; Sweets, desserts; Original menus of 15 famous Italian chefs; Glossary of Italian ingredients; Index