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The Italian Bakery: Step-by-Step Recipes with the Silver Spoon Hardcover – November 3, 2021

by The Silver Spoon Kitchen (Author)

4.5 131 ratings

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As featured in Epicurious, Bake Magazine, and Glamour

Bake like an Italian with this latest Silver Spoon treasure - a culinary inspiration and go-to kitchen companion

The Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. The Italian Bakery is the first volume in the Silver Spoon library to focus on dolci - the Italian term for all sweet treats.

Dishes found in bakeries throughout Italy's diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike.

Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations - the Italian way.

Print length

360 pages
Language

English
Publisher

Phaidon Press
Publication date

November 3, 2021
Dimensions

8.35 x 1.63 x 10.9 inches
ISBN-10

1838663142
ISBN-13

978-1838663148
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From the Publisher

Editorial Reviews

Review

'For the budding chef … perfect for whipping up a cozy meal this winter.' - Glamour

'Intended as a kitchen patisserie guide for experienced bakers, but equally suited to the curious novice, the book is filled with classic recipes as well as modern twists and some lesser-known biscotti, tarts and pastries.' - Fine Dining Lovers

'Culinary students will find this book a boon not only for specifics of individual pastries but also for inspiration to develop their own creations. Serious home bakers looking for challenges may also be attracted, especially if they are devotees of The Great British Baking Show.' - Booklist

'Serious bakers and anyone who loves Italian dolci will want this in their collection.' - Cooks Without Borders

'Proof that when it comes to Italian pastries there is a lot more than just cannoli and tiramisu to be savored.' - Cleveland.com

About the Author

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.

Product details

Publisher ‏ : ‎ Phaidon Press (November 3, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 360 pages
ISBN-10 ‏ : ‎ 1838663142
ISBN-13 ‏ : ‎ 978-1838663148
Item Weight ‏ : ‎ 3.82 pounds
Dimensions ‏ : ‎ 8.35 x 1.63 x 10.9 inches

Best Sellers Rank: #426,015 in Books (See Top 100 in Books)
- #440 in Italian Cooking, Food & Wine
- #534 in Gluten Free Recipes
- #1,440 in Vegan Cooking (Books)

Customer Reviews:
4.5 131 ratings

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Customer reviews

4.5 out of 5

131 global ratings

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Customers say

Customers find the book very readable with wonderful illustrations and good instructions. They also appreciate the amazing recipes.

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Recipes Readability Illustrations

5 customers mention "Recipes"5 positive0 negative

Customers find the recipes in the book amazing.

"...You will find some very interesting recipes here, that are well beyond the "red sauce recopies" that many people think of as being the extent of..." Read more

"Amazing recipes, beautiful illustrations. I have made several recipes that the family has loved.'..." Read more

"What a great italian baking book." Read more

"...To not be completely negative the classic pie dough was lovely and lemony...." Read more

4 customers mention "Readability"4 positive0 negative

Customers find the book easy to read with wonderful illustrations and good instructions. They also say it's comprehensive and delightful to use.

"Wonderful illustrations and very good instructions. A professional book" Read more

"...It is also easier to make. The Cornetto was invented at some point in the 1600's, while the Croissant came 2 centuries later in the 1800's...." Read more

"I’m new to baking but this book makes it super easy. A great guide for how to do everything with pictures to help you along the way...." Read more

"Delightful to read, comprehensive to use...." Read more

3 customers mention "Illustrations"3 positive0 negative

Customers find the illustrations in the book wonderful.

"Wonderful illustrations and very good instructions. A professional book" Read more

"Amazing recipes, beautiful illustrations. I have made several recipes that the family has loved.'..." Read more

"On the plus side, this is a beuatiful book and nicely illustrated. However on the down side, the recipes...." Read more

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Top reviews from the United States

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judy naamat

The Italian Bible for baking

Reviewed in the United States on June 4, 2024

Verified Purchase

Wonderful illustrations and very good instructions. A professional book

Helpful

Proteus

An encyclopedia of good Italian cuisine

Reviewed in the United States on November 7, 2022

Verified Purchase

It is not well known but French cuisine is based on Italian cuisine. got its start when Catherine di Medici married the French king and the food was so bad that she imported her Italian chefs to have something palatable to eat. Or at least so the French Encyclopedia explains.
The fabled Croissant, for example is based on the Italian Cornetto which is nearly the same only slightly sweeter, has eggs, and while being flaky it does not shed flakes everywhere the way a Croissant does. It is also easier to make. The Cornetto was invented at some point in the 1600's, while the Croissant came 2 centuries later in the 1800's. The French say it was developed from a Viennese pastry but it would be hard to ignore the influence of a very similar pastry that was being made next door.
In this lifetime I will never be able to sample all the recipes, but those that I have sampled are clear, easy to follow and there are clear instructions on the methods needed to successfully make the recipes. There are instructions on traditional methods as well as modern short cuts if you want to do them.
The length and depth of Italian cuisine goes back to the Romans. It is broader and richer than French Cuisine, and it is not well known in the US. You will find some very interesting recipes here, that are well beyond the "red sauce recopies" that many people think of as being the extent of Italian Cuisine.

15 people found this helpful

Helpful

FearTheRD

Excellent Cookbook

Reviewed in the United States on September 18, 2023

Verified Purchase

I’m new to baking but this book makes it super easy. A great guide for how to do everything with pictures to help you along the way. I’ve already made brioche twice.

One person found this helpful

Helpful

ANDREA & DAN

Must have cookbook

Reviewed in the United States on September 24, 2022

Verified Purchase

Amazing recipes, beautiful illustrations. I have made several recipes that the family has loved.'

Warning ... you will be hungry after flipping through the pages of this book

2 people found this helpful

Helpful

Amazon Customer

Oddly enough, no index

Reviewed in the United States on February 24, 2022

Verified Purchase

I really like Phaidon books, but this one didn’t have an index?

Also I feel there’s a missed opportunity for a section on Italian breads…I don’t think I’ve seen them.

12 people found this helpful

Helpful

Cachafaz

Delightful to read, comprehensive to use.

Reviewed in the United States on April 4, 2023

Verified Purchase

What a great italian baking book.

Helpful

coastal

Not especially Italian

Reviewed in the United States on January 6, 2022

Verified Purchase

If you like photos and are a beginning baker, you might enjoy this book. Advanced bakers won’t find anything new here, or any obscure Italian specialities.

11 people found this helpful

Helpful

Amazon Customer

Disappointed

Reviewed in the United States on July 4, 2023

Verified Purchase

On the plus side, this is a beuatiful book and nicely illustrated. However on the down side, the recipes. I was initially very excited about the way the book was broken down into a techniques, such as tempered chocolate and then recipes that refer back to the main technique. However, I have been disappointed with the final product on more than one occasion. I get this is European based as I weighed ingredients and got platinum gelatin strips to make sure that my conversions did not inadvertently screw up the recipes. Even with that, I had recipes that required steps that where not really necessary (i.e. put mouse in a pastry bag to pipe into small tarts) and finished products that lacked any real flavor. The instructions at time were not clear and bake (oven) or cook (stovetop) time was off. Because both were off it seemed to be a product of the recipe versus my skill. Will stick with Test Kitchen or Bake from Scratch from here on out.

3 people found this helpful

Helpful

Top reviews from other countries

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Tina

Detailed!!

Reviewed in the United Kingdom on October 16, 2023

Verified Purchase

I am personally not a big fan of the recipes themselves in this book, however, the illustrated and detailed explanations of each technique you could possibly ever need make any type of dessert, makes this book a must have! Very happy with my purchase

Jonathan

Not very impressing

Reviewed in Sweden on August 13, 2023

Verified Purchase

After looking for a good book on traditional, Italian baking, I found this. Great reviews, and sold a lot. After flipping through it, I was very disappointed. Just because you include ricotta in every other recipe, doesn't make it traditional, Italian. The recipies in the book are mostly general pastry making. I understand that there are only that many ways to make a cake, and pastries like shortbread are the same all over the world, but if I buy a cookbook on traditional, Italian baking, I expect a book containing traditional, Italian baking. Many of the recipies are traditional French, like croissaints, baba au rhum and petit chioux. Of course they're found in Italy today, and are very tasty, but they are not Italian. As a Swede, I'm not an expert on Italian cooking, but I have Italian friends of different generations, and parts of the country, and not even they could point out recipies as particular Italian.

I'm giving the book two stars, since it's a nice looking book, with loads of tasty recipies to an okay price, but if you look for genuine, Italian pastries, you'll have to keep looking.

ana gurrea

lujo a nuestro alcance

Reviewed in Spain on November 25, 2021

Verified Purchase

nunca pensé que tendría un libro tan valioso en mis manos recopilando la tradición repostera de Italia, región por región, a lo largo del tiemoi. Un libro de lujo para tener de sobremesa y para disfrutarlo.

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