Recipes from an Italian Butcher
Roasting, Stewing, Braising
The Italian approach to cooking with meat is to keep things straightforward and maximize the flavour. This book showcases simple, hearty dishes that are true to this tradition, from chicken cacciatore and braised beef with Barolo to osso buco and Roman lamb. With more than 150 recipes, most published for the first time in English, it’s comprehensive and authoritative, demystifying the different cuts, cooking methods, and techniques unique to each meat type – along with the side dishes that best complement them.
First published in 1950, The Silver Spoon is the most successful cookbook in Italy, selling more than one million copies, and trusted to include the most authentic and traditional recipes from throughout the country.