"The Silver Spoon" cookbook

In article <[email hidden]>,

Quoted message said:

I just got a cookbook from the library yesterday, and I really have to
share. It's totally overwhelming. I thought I'd leaf through it and
photocopy the good recipes, like with Rachael Ray cookbooks, where I'd
easily rack up a fifty-cent Xerox bill.

Golks, this book is ridiculous. First, it's 1,262 pages. On the cover
it says "Over 2,000 recipes; first time in English; Italy's
best-selling cookbook for over fifty years; the bible of authentic
Italian cooking." I totally believe it, and anybody interested in food
*has* to head to a bookstore or library to take a look at this thing.

There's forty pages on "variety meats," including four pages on brains,
four recipes on hearts, and four recipes on "lights," which are
apparently lamb lungs. There are recipes for OSTRICH, nettles, pig's
feet. And they all sound absolutely terrific. It's the Mario Batali
style of Italian home cooking, where you use simple, high-quality
ingredients, and don't do anything weird. (Most recipes don't have
more than 10 ingredients.)

The book is $40, which seems pretty reasonable for what you get. It
looks totally comprehensive, from appetizers to vegetables to meats
(and meats, and more meats) to desserts. I'm going to try to photocopy
the best recipes, since I hate collecting cookbooks (and besides, who
needs eighty recipes for rabbit?), but adventurous cooks with forty
bucks probably won't think twice.

SO got "The Silver Spoon" for me for Christmas. All of the bookstores
in Seattle and Amazon.com had it on back order, but our next door
neighbor got it for him at Barnes and Noble in Bellevue. It is a
gorgeous book. We haven't made a clunker out of it yet.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Quoted message said:

Quoted message said:

There's forty pages on "variety meats," including four pages on brains,

four recipes on hearts, and four recipes on "lights," which are
apparently lamb lungs. There are recipes for OSTRICH, nettles, pig's
feet.<<

I go into my Umbrian supermarket and once in a while I would love to
see corned beef or a whole ham, not very often, true, but those I do
miss. On the other hand, I look on the shelf above the lamb chops and
legs and there is his head! One corner has cow knees for brodo, lungs,
pancreas, there are pigs feet, ears, tails, snouts, a horse section, an
ostrich section, the lamb chops come with kidney attached or I can get
kidneys wrapped in caul fat. All the single breed traditional fowl
have feet, head and intestines intact. Quail, rabbit, old hen-- speak
your pleasure.
One of my favorite things for visitors is a trip to the meat section.
EWWWWW! Gives them something to tell about when they get home.
Nettles are fabulous. They are incredibly nutritious, too.

Quoted message said:

One corner has cow knees for brodo, lungs, pancreas,
there are pigs feet, ears, tails, snouts

I live in an Italian neighborhood, and from what they've got in butcher
shop windows you could put a whole cow together. I've seen whole baby
lambs hanging on hooks. For squeamish little me, though, pancetta is
about as far-out as I get. (Heck, before I moved here I'd never heard
of broccoli rabe.)

I've seen nettles at the greenmarket, but I didn't know what to do with
them aside from making tea. Do you have to de-sting them before you
cook them? If they're not too much work, I'd happily give them a try.

In article <[email hidden]>,

Judith Umbria said:

Quoted message said:

Quoted message said:

There's forty pages on "variety meats," including four pages on brains,

four recipes on hearts, and four recipes on "lights," which are
apparently lamb lungs. There are recipes for OSTRICH, nettles, pig's
feet.<<

I go into my Umbrian supermarket and once in a while I would love to
see corned beef or a whole ham, not very often, true, but those I do
miss. On the other hand, I look on the shelf above the lamb chops and
legs and there is his head! One corner has cow knees for brodo, lungs,
pancreas, there are pigs feet, ears, tails, snouts, a horse section, an
ostrich section, the lamb chops come with kidney attached or I can get
kidneys wrapped in caul fat. All the single breed traditional fowl
have feet, head and intestines intact. Quail, rabbit, old hen-- speak
your pleasure.
One of my favorite things for visitors is a trip to the meat section.
EWWWWW! Gives them something to tell about when they get home.
Nettles are fabulous. They are incredibly nutritious, too.

I've got a little book called "Take A Silver Dish" compiled by Bodil
Jensen
Subtitle "A book of Danish Food".
1962 no ISBD#

The Silver spoon caught my eye but it is very different.

We cook some of this especially around Dec 21.

Bill

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Quoted message said:

Quoted message said:

I've seen nettles at the greenmarket, but I didn't know what to do with

them aside from making tea. <<

I pick my own using rose gloves, wash in a cold bath and quickly blanch
them before deciding what to make, even. Ravioli stuffed with nettles
and cheese is superb, and nettle soup and just plain old cooked nettles
with a bit of olive oil. A sauté of nettles and spinach and turnip
greens with some NOT browned garlic is a great pasta sauce.
Pancetta is just bacon! Not too adventurous. It is the pork bellies
that you hear about on the market reports. Cured or not, it is still
pancetta meaning little belly.