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Il cucchiaio d'argento
''Il cucchiaio d'argento'' ((:il kukˈkjajo darˈdʒɛnto); ''The Silver Spoon'' in English) (ISBN 88-7212-223-6, 1997 ed.) is a major Italian cookbook, a kitchen reference work originally published in 1950 by the design and architecture magazine ''Domus''. It contains about 2000 recipes drawn from all over Italy, and has gone through eight editions. It is one of the most popular cookbooks in Italy, and was born from a post-World War II pricing dispute between the publishers and some of the distributors of the popular ''Il talismano della felicità'' by Ada Boni. Editoriale Domus still publishes the book as a single volume as well as a series of single-subject books (currently covering ''Antipasti&Contorni'' (appetizers and side dishes), ''Primi'' (first courses), ''Secondi'' (main courses), ''Dolci'' (desserts), and summer dishes)Meal structure in Italy.
Several English versions (customized for the country of sale) were published as ''The Silver Spoon'' by the United Kingdom's Phaidon Press in 2005, then later in German, French and Dutch. They are based on the 1997 Italian edition, with a special section of recipes from prominent Italian cooks around the world. While Phaidon's original edition had been criticized for awkward measurements (the US edition does not include metric conversions), the English editions have overall been well received and very popular. In the US the book became a ''New York Times'' Bestseller,〔http://www.nytimes.com/2005/12/11/books/review/11tbr.html〕 catching some in the industry by surprise.〔http://www.nytimes.com/2005/12/07/books/07hits.html〕 Phaidon followed up in 2009 with ''The Silver Spoon: Pasta'' and ''The Silver Spoon Book for Children''. A revised English edition was released in November 2011, with adjusted measurements, 400 new photographs, as well as a new cover, more similar to the red leather binding of the original Italian edition.〔http://www.foodologist.com/the-silver-spoon-brand-new-2011-edition/〕
Domus also produces ''Il cucchiaino d'argento'' for children, as well as creating recipes for Phaidon's books; these include regional cookbooks (so far for Tuscany, Sicily, and Puglia) as well as seasonal and single-ingredient books (on pasta and seafood).
==See also==
*Italian cuisine
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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