For those of us who like to cook, we are always in search of the perfect cookbook. But what makes a perfect cookbook? Can there really be just one?
The reason I love cookbooks is because there are literally thousands of viewpoints on different techniques, cuisines, themes, and so on. Whenever I am traveling, I usually like to buy a cookbook that is written for locals versus something that is made for tourists because it tends to be a lot more authentic and is fascinating to see how different authors around the world communicate to their readers about food and cooking.
One of my favorite books to cook out of is The Silverspoon, which is exactly that. A cookbook for Italians that includes all the dishes that Italians like to eat and prepare. The edition that I own has been adapted for English-speaking readers. According to the book, English language cookbooks usually have very detailed step by step descriptions for how to prepare the dish. Although its been adapted for English-speaking readers, the authors of The Silverspoon, made a huge effort to maintain the authenticity of the recipes and include some ingredients or methods that may seem unusual to us. For example, the other night I made Bread Soup with Tomato, something I had never had and didn’t know how it should taste. It was interesting because the recipe was quite bland for my palate and I ended up dousing the soup with Sriracha and added way more salt than I think it calls for.
What I think this book was intended to do, was to give its readers a basic understanding of Italian food and cooking, and to encourage cooks to branch out on their own. I have cooked a couple of things out of this book and so far, it has been a great learning experience and, thanks to the support of my husband, I have decided to cook my way through this book in an effort to learn more about Italian cooking and to further my skills as a chef! Coming up….Shrimp Risotto!!