The Silver Spoon
Autor The Silver Spoon Kitchenen Limba Engleză Hardback – 24 oct 2011
"The quintessential cookbook." USA Today
"The Silver Spoon," the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full‐color photographs. A comprehensive and lively book, its uniquely stylish and user‐friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone.
"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.
Divided into eleven color‐coded chapters by course, "The Silver Spoon" is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani."
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Hardback (1) | 441.72 lei 3-5 săpt. | |
| Phaidon Press – 24 oct 2011 | 441.72 lei 3-5 săpt. | |
| Legat în piele (1) | 305.44 lei 3-5 săpt. | +230.06 lei 7-13 zile |
| Phaidon – 24 oct 2011 | 305.44 lei 3-5 săpt. | +230.06 lei 7-13 zile |
Preț: 441.72 lei
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78.17€ • 91.66$ • 68.64£
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Livrare economică 17-31 ianuarie 26
Specificații
ISBN-10: 0714862568
Pagini: 1505
Dimensiuni: 195 x 282 x 70 mm
Greutate: 3.63 kg
Ediția:2nd Revised, Updated edition
Editura: Phaidon Press
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Descriere
"
"The quintessential cookbook." USA Today
"The Silver Spoon," the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full‐color photographs. A comprehensive and lively book, its uniquely stylish and user‐friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone.
"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.
Divided into eleven color‐coded chapters by course, "The Silver Spoon" is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani."