Available in a new edition.
The most successful cookbook in Italy of the last fifty years.
- Over 2,000 traditional and modern Italian recipes adapted to the international market.
- Compiled by a group of cooking experts that collected recipes from the different Italian regions.
- A comprehensive and lively book, its user-friendly format makes it both accessible and a pleasure to read.
- New layout and especially commissioned photography and artwork.
La cuchara de plata is the most influential and successful cookbook in Italy. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it is still one of the most popular wedding presents today.
La cuchara de plata was conceived and published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920s to the 1970s. A select group of cooking experts was commissioned to collect hundreds of traditional Italian 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. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals alike to the gourmet chef and the amateur enthusiast.
A comprehensive and lively book, its uniquely stylish and user-friendly format makes it both accessible and a pleasure to read. It provides an introduction to every course, and an in-depth explanation of the main type of ingredients. Each recipe is accompanied by a recommended list of wines, whilst a section devoted to menus (seasonal, special occasions, everyday) aims to help not only with the cooking but also with the planning of the perfect culinary event.
Never translated before, La cuchara de plata has now been adapted to an international market, with every recipe scrutinized for suitability, measurements converted and methods rewritten to accommodate cultural differences, while maintaining the authenticity of real Italian cooking. The new layout emphasizes its contemporary appeal and the color-coding of each section simplifies the process of cross-referencing ingredients and methods.
This is a monumental and unsurpassably prestigious cookbook that will share the bookshelves with classic titles such as The joy of cooking and Larousse gastronomique. With over 2,000 recipes illustrated with specially commissioned art work and photography, the book is destined to become a fresh and definitive classic in the Italian cuisine booklist.