The Silver Spoon is the most influential and

successful cookbook in Italy. Originally published in

1950, it became an instant classic. Considered to be

essential in every household, it is still one of the most

popular wedding presents today.

The Silver Spoon was conceived and published by

Domus, the design and architectural magazine

famously directed by Giò Ponti from the 1920s to the

1970s. A group of cooking experts was

commissioned to collect hundreds of traditional

recipes from the different Italian regions and make

them available for the first time to a wider 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 also

included modern recipes from some of the most

famous Italian chefs, resulting in a style of cooking

that appeals to the gourmet as well as the occasional

cook.

A comprehensive and lively book, its simple and

user-friendly format makes it both accessible and a

pleasure to read. It provides an introduction to every

course, and an explanation of the main type of

ingredients. 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 emphasizes its contemporary appeal

and the colour coding of each section simplifies the

process of cross-referencing ingredients and

methods. A section with original menus from the 15

most famous Italian chefs of the last 50 years has

been expanded to include original menus from Italian

celebrity chefs working outside Italy.

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 classic in the Italian cooking booklist for

the international market.