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.

'The most successful Italian cookbook of all time.' - Financial Times'It's not so much one more Italian cookbook as the one-volume encyclopedia of Italian home cookery. Lavish illustrations, a helpful glossary of cooking terms and a translation geared to the intelligent layout make The Silver Spoon both pleasant browsing and an accessible manual in the kitchen.' - Wall Street Journal'Big and bountiful, it's a welcoming jumble of recipes... And by the looks of it, it may give cookbooks by American celebrity chefs a run for their money.' - New York Times Magazine'A seriously comprehensive guide that shows that Italian food is about for more than just pasta and pizza... One for serious Italophiles.' - Gordon Ramsey, The Times'Italy's version of The Joy of Cooking ... Presents lucid recipes for every dish a lover of Italian food could wish for - more than 2,000 of them.' - Bon Appetit'Time-honoured recipes that make this a one-stop reference book for traditional Italian cooking.' - House and Garden'There's plenty to say about Italian food but very little that hasn't been explored in this vast tome. In essence it defines the ineffable conviviality that gives Italian fare its pizzazz.' - Monocle