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A masterclass in baking and working with chocolate, the Italian way – the latest title in the prestigious Silver Spoon family
The Silver Spoon kitchen is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource – this new book on everyone's favorite ingredient features 100 of the best Silver Spoon chocolate recipes, accompanied by all-new photography and design, as well as 30 core recipes for working with chocolate, each with step-by-step photography.
Featuring dark, milk, ruby, and white chocolate, every aspect of this beloved ingredient is covered in depth in this book: its history, composition, various types, and the secrets behind working with chocolate successfully. The basic techniques are accompanied by step-by-step images, guiding cooks through the various necessary processes, and providing valuable tips for tackling more complex preparations, such as tempering, glazing, and creating shapes and decorations in chocolate. Recipes include simple cakes and cookies, candies, and more elaborate desserts, as well as mousses, ice creams, parfaits, and drinks.
Originating in 1950, Il Cucchiaio d’Argento, first 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.
‘There is no dearth of excellent works dedicated to chocolate cookery … but this book earns its own well-deserved spot on cookbook shelves.’ – Library Journal, starred review
‘The Silver Spoon kitchen found their sweet spot with this expansive collection of the brand's best chocolate recipes … In-depth and gorgeous.’ – Redbook
‘This is the latest book chocolate lovers have been waiting for … A must-have for home bakers and wannabe pastry chefs, with plenty of technical expertise and inspiration for years to come.’ – The Chocolate Professor
‘Every aspect of this beloved ingredient is covered in depth in this book: its history, composition, various types, and the secrets behind working with chocolate successfully.’ – American Cake Decorating
