The Silver Spoon is the most influential¹ and

　　successful cookbook in Italy. Originally published in

　　1950, it became an instant classic. Considered to be

　　essential in every household, it is still one of the most

　　popular wedding presents today.

　　The Silver Spoon was conceived and published by

　　Domus, the design and architectural magazine

　　famously directed by Giò Ponti from the 1920s to the

　　1970s. A group of cooking experts was

　　commissioned to collect hundreds of traditional

　　recipes from the different Italian regions and make

　　them available for the first time to a wider 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 also

　　included modern recipes from some of the most

　　famous Italian chefs, resulting in a style of cooking

　　that appeals to the gourmet² as well as the occasional

　　cook.

　　A comprehensive and lively book, its simple and

　　user-friendly format³ makes it both accessible and a

　　pleasure to read. It provides an introduction to every

　　course, and an explanation of the main type of

　　ingredients. Never translated before, The Silver

　　Spoon has now been adapted to an international

　　market, with every recipe checked for suitability,

　　measurements converted and methods rewritten to

　　accommodate cultural differences, yet maintaining

　　the authenticity⁴ of real Italian cooking.

　　The new layout emphasizes its contemporary appeal

　　and the colour coding of each section simplifies the

　　process of cross-referencing ingredients and

　　methods. A section with original menus from the 15

　　most famous Italian chefs of the last 50 years has

　　been expanded to include original menus from Italian

　　celebrity⁵ chefs working outside Italy.

　　This is a substantial and prestigious⁶ cookbook that

　　will share the bookshelves with other titles such as

　　The Joy of Cooking and Larousse Gastronomique,

　　another classic of national cuisine⁷. With over 2,000

　　recipes illustrated⁸ with specially⁹ commissioned

　　artwork and photography, the book is destined¹⁰ to

　　become a classic in the Italian cooking booklist for

　　the international market.