The thesaurus to Del Conte’s dictionary. At 2,000 recipes and counting, it is the enduring bestseller that lists every variant of baked sea-bass, every way with a shoulder of lamb, 17 different types of pastry and 14 distinct courgette sides … which is to say, it is comprehensive. The book started out in 1931 as a slim Milanese publication, and expanded with each new edition to incorporate ever more regions and ever more recipes. If David, in Italian Food, had to discard most of the material she’d collated, for sheer want of space, the Silver Spoon takes the opposite tack. Published in English in 2005, it is as heavy as a book subtitled Eating Is A Serious Matter ought to be, and bound only to get heavier.
"Being the cookbook guru around these parts, I am the proud owner of more cookbooks than I can count. The Italian section of my library is home to many, many cookbooks that are near and dear to my heart. So whittling it down to just one is a daunting undertaking to say the least. I could easily choose Domenica Marchetti's The Glorious Pasta of Italy for its comprehensive understanding of all things pasta related and unique Abruzzese dishes, or Mario Batali's latest, Molto Batali, which teaches you how to cook Italian-style (for a gathering of ten plus.) Or if we're going to get into pizza, Jim Lahey's My Pizza is absolutely a must for making awesome pies at home.
Tim Siadatan is the chef behind two of London's most popular Italian restaurants, Trullo and Padella. His first cookbook presents a British take on Italian cooking, marrying the best of the Italian cuisine together with British produce. Trullo is about enjoying every element of Italian cookery, whether than be putting on an impressive dinner party spread or simply mastering the perfect, silky pasta sauce.
Mario Batali has stated his belief that, for Italians, the best cooking is done at home, not in restaurants. This cookbook is full of recipes that can be prepared at home. It heavily emphasizes pasta, which Mario believes holds the most importance in Italian cooking. Other chapters include meats, fish, and vegetables. The simplicity of the recipes makes this book good for beginners.
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