“Nothing has changed since the past: we are still what we eat.” These are the words by Clelia D’Onofrio, author of “The Silver Spoon”, in the preface of the renewed edition of this great culinary classic.
Yet change is a common thread in the latest updates of this publication, a cookbook with a long history. Since its first release in 1950, there have been many innovations and revolutions in our kitchens.
The way of eating and grocery shopping has changed. The furnishings and equipment of modern homes are very different from those used by our grandparents. The flavors we enjoy are different, and consequently, the techniques used to prepare food. And we are different – good taste certainly survives, but the culture behind our food choices has evolved.
Today, there’s a growing emphasis on new themes and values: sustainability, environmental consciousness, innovation, technology, health, and well-being, all reflected in the conscious approach to nutrition. This is vividly evident throughout the extensive collection of over 2000 recipes that form the core of “The Silver Spoon.”
“The Silver Spoon”: the most comprehensive, in-depth, and prestigious Italian cookbook
In a blog article, I discussed the importance of understanding the history behind the dishes we cook—where they come from, how and why they have evolved into what we bring to our tables today. I also emphasized the value of occasionally stepping away from the stove, getting comfortable on the couch, and delving into the stories often found in cookbooks.
“The Silver Spoon” sets the perfect example. Recipes are presented in a concise and minimalistic manner, akin to dictionary entries, and not all of them are accompanied by photographs. However, a significant portion of the book’s value lies in its introductory chapters, insights into equipment and usage, glossaries, and appendices, as well as suggestions for crafting exceptional menus. Beyond just recipes, this book offers a treasure trove of culinary culture!
A noteworthy aspect is the keen focus on emerging food trends and styles. While maintaining its unmistakably Italian essence, the cookbook introduces fresh and innovative concepts. It seamlessly blends classic culinary techniques with creative approaches, incorporating elements of ethnic and fusion cuisine. Additionally, a dedicated chapter showcases recipes crafted by renowned Italian chefs such as Massimo Bottura, Gualtiero Marchesi, Gianfranco Vissani, among others…
