"I have The Silver Spoon in my collection because it's been an Italian staple for I believe about 50-60 years, kind of like the Betty Crocker cookbook in the United States; but this is all Italian. They've just recently, about a year or two ago, printed it all in English, and so I - what more - what book could I want more as far as if I'm looking for Italian than the typical Italian home kitchen standard.

It covers everything. I mean it doesn't leave out the weird stuff; so if you're willing to try it, you might not know where to find it - that might be the only problem. But it has everything as far as even just making pastas, sauces, hot and cold sauces I've never heard of before, meats I've never eaten and I don't know if I will eat, but meat that I will eat and I absolutely love as well. Soups, salads, seafood, just runs the gamut; so it's a very informative book. It's one of the most in-depth tutorials as far as getting your kitchen set up for Italian cooking and racks of spices and all that.

What I like best about this cookbook is it doesn't hold anything back from Italian cuisine. It's not the sugar-coated version. If you want frog, they got frog in there. They have every kind of fish from - I'm not a big fan of cuttlefish per se; I don't know think they're the prettiest creatures - but it's in there, as well as what you'd like to see on your table as well.

It's so well explanatory that it could go in just about anybody's pantry that likes cooking traditional Italian food. I mean like me, per se, I don't like to - I'd rather go make my sauces rather than go to the store and get a jar of it. So if you're that kind of person that likes to experiment with your own flavors, this book is for you. I would give this book five stars."

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