PDF ☆ BOOK Il Cucchiaio d'argento ß EYLTRANSFERSERVICES

EBOOK Il Cucchiaio d'argento

PDF ☆ BOOK Il Cucchiaio d'argento ß EYLTRANSFERSERVICES ↠ ❴PDF / Epub❵ ✅ Il Cucchiaio d'argento Author Clelia D'Onofrio – Eyltransferservices.co.uk The Silver Spoon is the most influential and successful cookbook in Italy Originally published in 1950 it became an instant classic ConsLayout 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 Gastronomiue another classic of national cuisine With over 2000 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 I didn't know that Cantonese Fried Rice and Indonesian Fried rice are authentic Italian recipes in this 'bible of authentic Italian recipes' to uote the cover Now I'm off to check my Chinese cookbook for instructions on making a good risotto

EBOOK ì Il Cucchiaio d'argento æ Clelia D'Onofrio

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 1920's to the 1970's 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 uantities and methods to suit contemporary tastes and customs at the same time preserving t First of all I want to be clear that this review is for the new 2011 edition This book has been updated and includes 400 new photographs I was blown away by the size of this cookbook and things just kept getting better from there The uality of the book is outstanding with nice uality paper sewn binding and a ribbon bookmark I was a little surprised that there was only one bookmark as another cookbook from the same publisher that is much thinner has two bookmarks This book could really use at least two but that's a minor detail and does not detract from the overall book uality The sewn binding gives it a sturdy feel that gives you the comfort that this book isn't going to fall apart if you use it very often which I fully plan to doFirst I have to address complaints I saw in other reviews I'm assuming they are for the older edition Some complained that even though they were well versed in making Panna Cotta this recipe didn't work I know it's shocking that as much as I love Italian food I had never made Panna Cotta before I know I know I feel mortified to even admit it However using the recipe from this book I was able to create a truly lovely Panna Cotta even tweaking the recipe a bit I have to make another confession; I started the recipe before pulling out all of the ingredients something I rarely do only to discover my daughter had used the last of the sugar making sweet tea I ended up substituting confectioner's sugar and held my breath Wow Pretty sure I'll be making this often as it was a huge hit with my family The consistency was so silky and smooth It was a joy to eat If there were problems with this recipe they have obviously been fixedLast night we had the Patate in Terracotta con Cipolle Potatoes and Onions Baked in an Earthenware Dish and Pollo Impanato E Fritto Fried Chicken in Breadcrumbs My husband has nearly threatened me with bodily harm if I don't make it again Even though I've lived all over the US I consider myself a Southern girl and let me just say that the fried chicken is the best I've ever had Trust me that's saying a lot I would never have thought to marinate my chicken in olive oil and lemon juice but it was amazing The very slight citrus background flavor and fork tender chicken made it a sure winner Recipe after recipe calls out to be made and I know I'll be cooking out of this book for a very long timeI received a copy of this book from Phaidon Publishing for my honest review All thoughts and opinions are my own

Clelia D'Onofrio æ Il Cucchiaio d'argento EPUB

Il Cucchiaio d'argentoHe 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 Long desiring the 70 cloth hard bound version Phaidon finally came out with this American Glossy hardback version for 15 As a collector of bargain cookbooks this was too good to pass up Although this numbers #70 or so in my collection I can foresee it uickly ranking in the top 10 possibly top 5 I have perused the cookbook over the past week leafing through the 1200 or so pages of 2000 or so recipes gained a new respect for Italian and Mediterranean cooking cooks and food afficianados There have been many reviewers unsatisfied with the poor translation of the recipes giving poor measurements descriptions no food substitutions and so forth Although I am a beginner cook with only 3 years prior high end restaurant experience 13 years foodcooking research and only having written 3 cookbooks the past 3 years I know I am not in a position to give a ualified restaurantfood chef's review of the tomeHowever as a cookbook collector healthy lowcarb low salt foodie I can wholeheartedly give an enthusiastic two thumbs up Sure the translation is poor but I am guessing the publishereditors were in a hurry to get this to the American public due to the updated version which I have not seen I can guess what the recipe editors and original cookbook recipe authors meant in the recipes However I am reading this as a Novel not as a follow by the word cookbook Could I follow the recipes? Sure I've read and reviewed enough cookbooks to understand what the recipes are the measurements ingredientssubstitutions potspans bowls etc to finish the recipeThe sheer fact that an old Italian cookbook is available to the American public is mind boggling There are foods I'd never heard of before snipe salsify to just name two off the bat I'm sure this isn't a comprehensive book of Italian Cooking because each ingredient has only 5 10 recipes each Rather It feels like an encyclopedia of Italian Cooking rather than an explanation of Italian Cooking I love that the publisher Phaidon tries to include so many ingredients even those that have no substitutions in America The recipes use fresh ingredients from the garden or butcher they limit or use no processedpackaged foods and limit salt which is unhealthy for those of us with Diabetes Heart Disease and other issues I am excited to have this cookbook in my collection I can give 5 stars unreservedly