银勺子（新版） The Silver Spoon Alberto Capatti

基本信息

Hardcover: 1505 pages

Publisher: Bertrams Books; 2nd edition (Oct. 24 2011)

Language: English

ISBN-10: 9780714862453

ISBN-13: 978-0714862453

Product Dimensions: 18.4 x 7 x 27.9 cm

Shipping Weight: 3.4 Kg

书籍简介

《银勺子》是过去50年中具影响力和成功的意大利烹饪书，现在有了全新的修订版。该书初出版于1950年，立即成为经典，在8个版本中销售超过100万册。该书被认为是每个家庭的必需品，至今仍是为人熟知的结婚礼物之一。

《银勺子》是由Domus构思并初次出版的，Domus是由Gio Ponti在20世纪20年代至70年代领导的设计和建筑杂志。一个精选的烹饪专家小组被委托收集数百份传统的意大利食谱，并初次向更多的现代读者提供。在这个过程中，他们更新了原料、数量和方法，以适应当代人的口味和习俗，同时为后代保留了古老食谱的记忆。此外，他们还包括一些有名的意大利厨师的现代食谱，从而形成了一种吸引美食家和业余爱好者的烹饪风格。

这是一本全面而生动的书，其独特的时尚和用户友好的格式使其易于阅读，是一种乐趣。新版以新的介绍性材料为特色，涵盖了烹饪方面的问题，如如何组成传统的意大利餐，不同地区的典型食品传统，以及如何布置餐桌。该书还配有两倍的新委托照片，并包含一个由知名厨师烹饪传统意大利食物的新菜单部分。

这是一本不朽的的烹饪书，将与《烹饪的乐趣》和《拉鲁斯美食》等经典书籍共享书架。该书有2000多份食谱，并配有特别委托的艺术作品和摄影作品，注定会成为意大利美食书单中的一个新鲜和经典。

The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. 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.

The Silver Spoon was conceived and first published by Domus, the design and architectural magazine famously directed by Gio Ponti from the 1920s to the 70s. 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 to the gourmet chef and the amateur enthusiast alike.

A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering culinary matters such as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set the table. It is also illustrated with twice as many newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food.

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.

作者简介

《Il Cucchiaio d'Argento》初次出版于1950年，由Phaidon出版，英文名为《The Silver Spoon》，是传统家庭烹饪意大利菜肴的汇总。作为一本全球畅销书，这本书和它的许多分支一起，教会了世界各地的家庭厨师如何像意大利人一样做饭，用新鲜的食材和美味的食谱丰富他们的生活。

First published in 1950, Il Cucchiaio d'Argento, published in English by Phaidon as The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. A global bestseller, this book, together with its many offshoots, has taught home cooks around the world how to cook like an Italian and enrich their lives with fresh ingredients and delicious recipes.