Sicily

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.

Praise for the first edition:'Sicily’s traditional dishes will transport you to a world of simple preparations, colourful ingredients and rich, complex flavours.' – The Financial Times'... take a leaf out of Phaidon's new Sicily cookbook ... Highlights the best of the island's regions – the recipes are simple, so you'll be wowing your friends [...] in no time.' – Thomas Cook Travel'To capture the entire sense of a place between the covers of one cookbook is no small task. Yet, here is a photo of bobbing fishing boats that feels so close that I can practically smell the salt water. And a woman making fresh couscous that I want to scoop with my hands, and a basket of silvery fresh-caught anchovies for dinner, and spirals of yellow pasta, and ... and ... and ... Sicily is one of those cookbooks that transports and inspires.' – TheKitchn.com'Sicilian cuisine seems simple, with a splash of Marsala on the veal, a caponata on toast, couscous with seafood and a decorative cassata. But, as the new handsome Sicily explains, the island offers distinctive regional cuisines based on local products ... And once you sizzle the veal Marsala from Trapani, you'll commit the straight forward recipe to memory and serve it often.' – The New York Times'This beautiful, extravagantly produced book may be the center piece of your coffee table, through you will likely borrow it when you feel like Italian for dinner.' – Portland Book Review, 5-star review'This beautiful cookbook and travelogue features over 50 traditional recipes along with stunning photos that transport readers to the island ... Both adventurous and traditional cooks will be thrilled and inspired by this unique and varied collection of Italian dishes.' – Publishers Weekly'Think of [Sicily] as more of a travelogue, albeit one peppered with 50 recipes... This is the sort of cookbook where the full-page photograph alone of those sarde a beccafico could turn a sardine hater into a lover.' – LA Weekly'Sicily compiled by the esteemed editors of the Italian classic The Silver Spoon, with 50 regional recipes and more than 150 full-color photos of the countryside and kitchen, offers a new tribute to this storied, sun-drenched land and it's vibrant, varied table ... This is a great book for travelers, cooks and dreamers, armchair and otherwise.' – BookPage'It seems home cooks can never get enough Italian.' – Publishers Weekly