What is Reddit's opinion of The Silver Spoon (Traditional Italian Home Cooking Recipes)?

From 3.5 billion Reddit comments

You can get a translation of the same Silver Spoon that my Nonna says is used in Italian housewives' kitchens all over Italy. It's huge and very, very thorough. Highly recommended!

In case he doesn't already have one, there's always The Silver Spoon which is like the Bible of Italian cooking in Italy I'm told...

> Pasta water for edibly salty pasta should be maybe <1% salt.

The Silver Spoon (IIRC) prescribes 10g salt to 1 litre water which would be exactly 1%, so your math sounds good to me!

I recommend this cookbook: The Silver Spoon New Edition https://www.amazon.com/dp/0714862568/ref=cm_sw_r_api_Uoo4yb5HMXSBF

Translated from Italian, 1000's of recipes. Get a reference copy for you kitchen, spend some time getting to know Italian seasonal non-tomato based cuisine in depth so you don't have to think on your feet when in order comes in.

Silver spoon. I've been taking a lot of recipes from it lately. It's considered "Italian" but it's the furthest thing from Olive Garden you'll ever see in respects to Italian. A lot of things are simply prepared but have immense flavor. I made the green risotto for our seven fishes night and it was great! I made the bucatini with red pepper sauce and that was amazing. I've made a few fish and beef recipes too, their lasagna is amazing. It has a lot of things most people haven't heard of but the book makes them extremely approachable if you collect all the ingredients. I used to be not very big on using cookbooks but I've had this book for a year and recently it's become a favorite of mine.

The one thing I do have to say is that you need to treat the recipes in a true Italian manner where spaghetti isn't the only dish but a filler before your protein. Almost none of the pasta dishes have protein (except one of my favorites anchovy and breadcrumbs) so you serve almost all of them as a small side dish. My edition has a section in the back where about a dozen chefs designed a menu with recipes not in the book but that you can only find in there. I've really wanted to pick a menu and do it one night for some friends.

https://www.amazon.com/Silver-Spoon-New-Kitchen/dp/0714862568

My first two garage kits are arriving in the mail today! I can't wait to get started, but I don't know how far I should get before I pack it all up to move.

And since I'll be cooking for my sister and I soon I totally need a 1,500 page Italian cookbook, right?

Get a nice bottle of Barolo and do a gift basket for her. If she liked Rome include all the ingredients to make a Spaghetti alla Carbonara. Since she liked Sicily get her some aged pecorino to grate on top. Also, toss in a copy of the Silver Spoon so she can whip up her favorite dishes whenever she likes.

Italian:

The Silver Spoon

And as much Marcela Hazan as you can find.

Perhaps The Silver Spoon?

No. I would never. MAYBE Quebec, but I don't speak any French, so that's not really a possibility.

I would have to go like three generations back on my father's side to find someone not born in the United States and potentially four generations back on my mother's side.

The closest connection that I have to Italy is that I once purchased https://www.amazon.com/Silver-Spoon-New-Kitchen/dp/0714862568 because I find conversations about ethnic authenticity in food weird and problematic and I wanted to gain a better understanding of what people eat at home in other countries. Where I grew up in New Jersey, it's not uncommon for arguments to break out over which red sauce joint has the most authentic lasagna or some other inane dish and that always made me roll my eyes.

Ireland seems cool but I've never been and similarly, I think that a lot of the way Irish culture is celebrated in the United States is also problematic.

My paternal great-grandfather used to tell people he was Yugoslavian and when I learned about history, thought that was interesting because Yugoslavia wasn't a country when he was born and beyond that, not much is known and information can only really be inferred. I suspect that it's possible he identified as being Yugoslavian as a way to virtue signal, especially with tensions that occurred after WW1 and WW2. It's also possible that he believed his own ethnicity to be so mixed that he didn't feel a particular kinship with any particular ethnicity. I know that he attended an Orthodox church of some sort in the US (most likely the Serbian Orthodox Church). So, it's possible that he was Serbian but there was other evidence to suggest Austrian, Croatian, and Hungarian ethnic ties to. Nonetheless, I don't have any cultural connection there.

You either love her or you hate her, but Ina Garten's cookbooks are like that - as much a coffee table book as recipe book. I personally love them and look thru them often for inspiration when I don't know what to make.

My other guilty pleasure is the Silver Spoon, since I cook mostly Italian and Mediterranean style food. It is like growing the encyclopedia but I'm always learning something new!

The silver spoon

https://www.amazon.com/Silver-Spoon-New-Kitchen/dp/0714862568

It's obviously very italian based, but well, there are no other better or comparable cuisines in the world.

Giallo zafferano is probably the way to go. If you want a book, the silver spoon is one of the bibles of Italian cooking: https://www.amazon.com/Silver-Spoon-New-Kitchen/dp/0714862568

The Silver Spoon https://www.amazon.com/Silver-Spoon-New-Kitchen/dp/0714862568

3 spørgsmål:

• Hvor kendt er du i et køkken.

• Har du nogle preferencer til hvilket køkken (hvilke lande) du vil have kogebøger om?

• Er der noget loft for hvad du vil give?

For mig, der er den vigtigste bog at have, når vi snakker kogebøger, det er Kokkebogen. Det er en bog med alle de gode gamle klassiske retter i dansk køkken samt klassisker fra rundt omkring i Europa. Dertil får du alt den viden, som du har brug for, omkring alle dyr, udskæringer, køkkengrej og værktøj osv osv. Min gamle kokkelære på hotel og restaurations skolen sagde, at man med denne ene bog, kunne åbne en restaurant.

God mad, let at lave er også en rigtig god bog. Den er fyldt med masser af fantastiske opskrifter, som er skide god, hvis man ikke gider lange og besværlige processer.

Sølv Skeen Er den italienske udgave af vores kokkebog, bare uden alle de tekniske begreber. Jeg tror der er også 1000 opskrifter i denne bog (den er kæmpe. Min udgave har ødelagt et tørrestativ.)

Frøken Jensens kogebog er en gammel klassisker, og en hver kok med respekt for sig selv, har sådan en i sit køkken.

Jorden rundt på 80 retter er en lidt ukendt en til samlingen. Jeg synes personligt at den er skide god, fordi der er retter og inspiration at hente, som man normalt ikke ville falde over.

Men igen, så handler det jo meget om, hvad du gerne vil have. Du kan også hente inspiration på youtube, hvor Gordon Ramsay har sine Ultimate cooking course, som er en rigtig god madserie ( men det er fyldt med foodporn dog).

I'm not even sure you need the bread. Caprese is perfect with just fresh high quality ingredients. You just need a fork to eat it and a nice glass of sangiovese to wash it down.

EDIT: Why am I getting downvoted? Here's the recipe from the silver spoon "the bible for authentic Italian home cooking"

300 g buffalo milk mozarella cheese
3 - 4 tomaties, peeled, seeded, sliced
8 fresh basil leaves
olive oil, for drizzling
salt

You've never heard of a bechamel being made with infused milk? Check out The Silver Spoon next time you've a few spare quid. 2000 pages of traditional Italian recipes. Great resource.

Milk/Fat/Flour is the basis of a bechamel, but not really a bechamel. It's a blank sauce that only really tastes of anything if you let the milk develop a bit of flavour.