Wonderful - just beware the quantities, 21 Aug 2008
There are some reviews of this fabulous cook book which complain about the poor translation, the fact that the book isn't in Engish alphabetical order, that the quantities aren't precise enough ... You're safe to ignore all these quibbles provided you accept the basis on which this cookebook was created.

It was designed to guide (young) Italians who were starting to lose their traditional roots in national cuisine and to help them know just how to make high quality food. For this audience it isn't necessary to give exact quantities or lengths of time ... they just know. And after working with this cookery book, you'll get to know these things too.

For me, a precise English/American book telling me just precisely what to do down to the last millilitre, gramme or degree of heat is not letting you be creative, not allowing you to find out what works best for you in your kitchen, and - above all - what great ingredients work with which.

This is a classic book; its English translation works; and I simply couldn't be without it. (And excuse me, if cooking is all about glossy photos, count me out: I prefer pictures that look like what I make, not some bizarre studio impersonation of food.

The Silver Spoon is all about good food cooked by real people in real kitchens. Bravo! Buy it!

A must for any italian food lover, 28 Apr 2008
My step father was an Italian restauranteur and had a copy of this same book in Italian throughout his career. He even had it rebound a few years back. During his life he ran a hotel in Rome and cooked for cardinals that came there from the vatican using recipes from the Silver spoon.

I was therefore thrilled when this came out in English and so far have bought 3 copies so that both my daughters have them for their homes. They use them daily. Not only is this the authentic cookery book for Italian food lovers it is amazingly economical, utilising seasonal fresh foods and not that many ingredients unlike so many newer recipes.

Risotto with carrots for example is fantastically creamy as the carrot is pureed. Highly recommended reading and an ideal gift for any newly weds or new home buyers.

Really Good, 11 Apr 2008
Bought this book from Amazon and after two weeks have cooked 4 things from it. Every recipe has tasted great with bags of flavour. More importantly, every recipe has worked.



Best Italian cook book, 05 Feb 2008
This is an excellent book with over 2000 authentic recipes (some are very authentic - there's a whole section on brains!) The recipes are, typically of Italian food, simple and easy to follow. There is also a small section at the back with some more complicated recipes from famous Italian chefs. All in all a top book you're not likely to get bored with quickly.

Simply superb! The best Italian book I possess., 16 Jan 2008
I am a real foodie and think I could open a cook book shop with the amount of books I have. However, the Silver Spoon is certainly a top favourite of mine. I can cook but often want inspiration when faced with cooking another mid week family dinner. That is when the Silver Spoon really comes into its own. I have learnt so many new and tasty ways of cooking vegetables, for example by soaking pre sliced carrots in water for 15 minutes you can cook them for 10 - 15 minutes in a pan with no water. The result is superb as they are not too soggy or al dente but perfect. You can then add flavourants such as sliced garlic or lemon zest, butter etc to complement the carrots with the main dish.

A Italian friend who lives in Nairobi, Kenya recently came to stay and she was so impressed with the Silver Spoon being in English and now being available that I gave her my copy as we did not have time to order another copy on-line and our local book shop was sold out. I realised then how much I missed the book when it was not in my kitchen for a few weeks. Luckily my new copy has arrived.

One does however, need to know how to cook to use the book with ease. It assumes that you know how to do the basics and there are no photographs and pretty pictures. But if you can cook, invest in the Silver Spoon and you will use it every day in your kitchen. A sound investment! Highly recommended.

Charles Handy's revolutionary 1989 bestseller The Age of Unreason catapulted him into the ranks of the top management consultants. In Understanding Organizations, he solidifies his reputation as a seminal business thinker, offering a brilliantly insightful, wide-ranging look at business organizations.

This classic text offers an illuminating discussion of key concepts of concern to all managers: culture, motivation, leadership, power, role-playing and working in groups. Ever mindful of actual business practice, Handy directly addresses how managers can translate the six main concepts into invaluble tools for effective management. He discusses how all organizations need to select, develop and reward their people; to structure and design their work; to resolve political conflicts; to lay down guidelines for their managers; and to plan for the future. In each case, the approaches and techniques described here are invaluable.

Equally important, Handy excels at presenting his ideas in colourful, immediately accessible ways, filling the book with illuminating examples and inventive metaphors that range from Tolstoy's ideas on the concept of self, to the many meanings of "good morning," to the conversations that occur in a stopped elevator, to the proper size for a vineyard or an elephant. He shows, for instance, how an optical illusion experiment sheds light on interdepartmental relations, and how the way schoolchildren are typecast by their peers helps explain corporate hierarchies. And along with case studies, graphs, charts, and questionnaires, Understanding Organizations is peppered with boxed sections that offer advice and stimulate thought, brimming with provocative quotations from business wizards such as Peter Drucker, Tom Peters, Warren Bennis, Alvin Toffler, and Rosabeth Moss Kanter, as well as from Aristotle, Shakespeare, Gilbert and Sullivan, Gail Sheehy, and Joseph Heller.

What the successful manager knows intuitively, Charles Handy puts into words. His powerful interpretive schemes will help managers grasp the underlying dynamics of their company, make sense of its past, and assess--and shape--its future. --Jake Bond

Wonderful - just beware the quantities, 21 Aug 2008
There are some reviews of this fabulous cook book which complain about the poor translation, the fact that the book isn't in Engish alphabetical order, that the quantities aren't precise enough ... You're safe to ignore all these quibbles provided you accept the basis on which this cookebook was created.

It was designed to guide (young) Italians who were starting to lose their traditional roots in national cuisine and to help them know just how to make high quality food. For this audience it isn't necessary to give exact quantities or lengths of time ... they just know. And after working with this cookery book, you'll get to know these things too.

For me, a precise English/American book telling me just precisely what to do down to the last millilitre, gramme or degree of heat is not letting you be creative, not allowing you to find out what works best for you in your kitchen, and - above all - what great ingredients work with which.

This is a classic book; its English translation works; and I simply couldn't be without it. (And excuse me, if cooking is all about glossy photos, count me out: I prefer pictures that look like what I make, not some bizarre studio impersonation of food.

The Silver Spoon is all about good food cooked by real people in real kitchens. Bravo! Buy it!

A must for any italian food lover, 28 Apr 2008
My step father was an Italian restauranteur and had a copy of this same book in Italian throughout his career. He even had it rebound a few years back. During his life he ran a hotel in Rome and cooked for cardinals that came there from the vatican using recipes from the Silver spoon.

I was therefore thrilled when this came out in English and so far have bought 3 copies so that both my daughters have them for their homes. They use them daily. Not only is this the authentic cookery book for Italian food lovers it is amazingly economical, utilising seasonal fresh foods and not that many ingredients unlike so many newer recipes.

Risotto with carrots for example is fantastically creamy as the carrot is pureed. Highly recommended reading and an ideal gift for any newly weds or new home buyers.

Really Good, 11 Apr 2008
Bought this book from Amazon and after two weeks have cooked 4 things from it. Every recipe has tasted great with bags of flavour. More importantly, every recipe has worked.



Best Italian cook book, 05 Feb 2008
This is an excellent book with over 2000 authentic recipes (some are very authentic - there's a whole section on brains!) The recipes are, typically of Italian food, simple and easy to follow. There is also a small section at the back with some more complicated recipes from famous Italian chefs. All in all a top book you're not likely to get bored with quickly.

Simply superb! The best Italian book I possess., 16 Jan 2008
I am a real foodie and think I could open a cook book shop with the amount of books I have. However, the Silver Spoon is certainly a top favourite of mine. I can cook but often want inspiration when faced with cooking another mid week family dinner. That is when the Silver Spoon really comes into its own. I have learnt so many new and tasty ways of cooking vegetables, for example by soaking pre sliced carrots in water for 15 minutes you can cook them for 10 - 15 minutes in a pan with no water. The result is superb as they are not too soggy or al dente but perfect. You can then add flavourants such as sliced garlic or lemon zest, butter etc to complement the carrots with the main dish.

A Italian friend who lives in Nairobi, Kenya recently came to stay and she was so impressed with the Silver Spoon being in English and now being available that I gave her my copy as we did not have time to order another copy on-line and our local book shop was sold out. I realised then how much I missed the book when it was not in my kitchen for a few weeks. Luckily my new copy has arrived.

One does however, need to know how to cook to use the book with ease. It assumes that you know how to do the basics and there are no photographs and pretty pictures. But if you can cook, invest in the Silver Spoon and you will use it every day in your kitchen. A sound investment! Highly recommended.

If you ony buy one book on Organisational Behaviour, make it this one, 07 Jul 2008
Charles Handy is arguably the UK's top business "guru", but in my opinion this title somewhat diminishes his life's work, which has gone beyond matters of simple business administration into a philosophy of life and work, and is imbued with a spirituality that I find infectious (even though I am not a very spiritual person). This, however, is his seminal management text, and there is but a hint of the philosophical musings of "The Empty Raincoat" and "The Hungry Spirit".

Understanding Organisations was first published in 1976, and my fourth edition (I don't know why Amazon describes this as the third edition - that must be an error) was published in 1993, with a revised introduction in 1999. It cannot claim to be entirely up to date, therefore, but it remains valid both as a commentary on previous work on motivation, roles, leadership, power groups and organisations as well as contributing many of Handy's own ideas on the subject. I think that it was here that he first used analogies with the ancient Greek gods to describe the cultures of organisations, which he later developed in "Gods of Management". I've dipped into this book in the past, and have worked through it systematically recently as one of the key texts for a course on "Organisational Behaviour". My impression is that there are few more recent developments in this field than were taken into account in the writing of the book.

I have few quibbles. Handy's style is scholarly - I had wondered if this was his doctoral thesis but in fact he did not do one (he has an honorary one from Trinity College Dublin). It is accessible - and I do like the dry humour with which he delivers some of his case studies - but it is not as an easy or entertaining a read as some of his subsequent works. This is an excellent book, whether to use as a course text or to dip into as you experience and reflect on "trouble at mill" in your working life.


A great place to start learning about organisations, 27 May 2007
Charles Handy has been very influential shaping my attitudes to work, life styles and the management of organisations. This is a great primer for new students. I also highy recommend reading all his books and listening to his audio recordings.

His later works outline succinctly the demands changing corporations and globalization place on individuals and society. A very inspirational and thought provoking commentator, he positions the world of work in the larger context of ethics and morality. He also explores the human struggle to maintain individuality, spirituality, choice, freedom and dignity


The Star, 26 Sep 2006
Easier to understand than other management books,
Excellent aptitude and examples

Down to Earth and Practical

When I got bored with the rest this was the best


Essential, effortless reading, 27 Apr 2006
This is truly a remarkable book. Handy has compiled a great body of classic management theory and practice - and made it effortless to absorb.

And it is this accessibility and clarity that Handy brings to the subject.

I thoroughly recommend this book for serious management students (as the depth is here) and also business people who want a compact volume that is easy to read.

Overview of organisational behaviour, 01 Dec 2003
Handy's book is well-written and highly readable. By putting all litterature references at the end of the book the book becomes more readable as the book is free from reference insertions that might disturb the flow of reading. However, for academic use this convention makes it significantly more complicated to reference to any other than Handy himself. One has to cross-reference between sections of the book to try to find the original inventor of a concept. Hence, the book is highly recommended for practitioners that wants to read the book as a novel. The structure of the book makes it less user-friendly for academic work.

Wonderful - just beware the quantities, 21 Aug 2008
There are some reviews of this fabulous cook book which complain about the poor translation, the fact that the book isn't in Engish alphabetical order, that the quantities aren't precise enough ... You're safe to ignore all these quibbles provided you accept the basis on which this cookebook was created.

It was designed to guide (young) Italians who were starting to lose their traditional roots in national cuisine and to help them know just how to make high quality food. For this audience it isn't necessary to give exact quantities or lengths of time ... they just know. And after working with this cookery book, you'll get to know these things too.

For me, a precise English/American book telling me just precisely what to do down to the last millilitre, gramme or degree of heat is not letting you be creative, not allowing you to find out what works best for you in your kitchen, and - above all - what great ingredients work with which.

This is a classic book; its English translation works; and I simply couldn't be without it. (And excuse me, if cooking is all about glossy photos, count me out: I prefer pictures that look like what I make, not some bizarre studio impersonation of food.

The Silver Spoon is all about good food cooked by real people in real kitchens. Bravo! Buy it!

A must for any italian food lover, 28 Apr 2008
My step father was an Italian restauranteur and had a copy of this same book in Italian throughout his career. He even had it rebound a few years back. During his life he ran a hotel in Rome and cooked for cardinals that came there from the vatican using recipes from the Silver spoon.

I was therefore thrilled when this came out in English and so far have bought 3 copies so that both my daughters have them for their homes. They use them daily. Not only is this the authentic cookery book for Italian food lovers it is amazingly economical, utilising seasonal fresh foods and not that many ingredients unlike so many newer recipes.

Risotto with carrots for example is fantastically creamy as the carrot is pureed. Highly recommended reading and an ideal gift for any newly weds or new home buyers.

Really Good, 11 Apr 2008
Bought this book from Amazon and after two weeks have cooked 4 things from it. Every recipe has tasted great with bags of flavour. More importantly, every recipe has worked.



Best Italian cook book, 05 Feb 2008
This is an excellent book with over 2000 authentic recipes (some are very authentic - there's a whole section on brains!) The recipes are, typically of Italian food, simple and easy to follow. There is also a small section at the back with some more complicated recipes from famous Italian chefs. All in all a top book you're not likely to get bored with quickly.

Simply superb! The best Italian book I possess., 16 Jan 2008
I am a real foodie and think I could open a cook book shop with the amount of books I have. However, the Silver Spoon is certainly a top favourite of mine. I can cook but often want inspiration when faced with cooking another mid week family dinner. That is when the Silver Spoon really comes into its own. I have learnt so many new and tasty ways of cooking vegetables, for example by soaking pre sliced carrots in water for 15 minutes you can cook them for 10 - 15 minutes in a pan with no water. The result is superb as they are not too soggy or al dente but perfect. You can then add flavourants such as sliced garlic or lemon zest, butter etc to complement the carrots with the main dish.

A Italian friend who lives in Nairobi, Kenya recently came to stay and she was so impressed with the Silver Spoon being in English and now being available that I gave her my copy as we did not have time to order another copy on-line and our local book shop was sold out. I realised then how much I missed the book when it was not in my kitchen for a few weeks. Luckily my new copy has arrived.

One does however, need to know how to cook to use the book with ease. It assumes that you know how to do the basics and there are no photographs and pretty pictures. But if you can cook, invest in the Silver Spoon and you will use it every day in your kitchen. A sound investment! Highly recommended.

If you ony buy one book on Organisational Behaviour, make it this one, 07 Jul 2008
Charles Handy is arguably the UK's top business "guru", but in my opinion this title somewhat diminishes his life's work, which has gone beyond matters of simple business administration into a philosophy of life and work, and is imbued with a spirituality that I find infectious (even though I am not a very spiritual person). This, however, is his seminal management text, and there is but a hint of the philosophical musings of "The Empty Raincoat" and "The Hungry Spirit".

Understanding Organisations was first published in 1976, and my fourth edition (I don't know why Amazon describes this as the third edition - that must be an error) was published in 1993, with a revised introduction in 1999. It cannot claim to be entirely up to date, therefore, but it remains valid both as a commentary on previous work on motivation, roles, leadership, power groups and organisations as well as contributing many of Handy's own ideas on the subject. I think that it was here that he first used analogies with the ancient Greek gods to describe the cultures of organisations, which he later developed in "Gods of Management". I've dipped into this book in the past, and have worked through it systematically recently as one of the key texts for a course on "Organisational Behaviour". My impression is that there are few more recent developments in this field than were taken into account in the writing of the book.

I have few quibbles. Handy's style is scholarly - I had wondered if this was his doctoral thesis but in fact he did not do one (he has an honorary one from Trinity College Dublin). It is accessible - and I do like the dry humour with which he delivers some of his case studies - but it is not as an easy or entertaining a read as some of his subsequent works. This is an excellent book, whether to use as a course text or to dip into as you experience and reflect on "trouble at mill" in your working life.


A great place to start learning about organisations, 27 May 2007
Charles Handy has been very influential shaping my attitudes to work, life styles and the management of organisations. This is a great primer for new students. I also highy recommend reading all his books and listening to his audio recordings.

His later works outline succinctly the demands changing corporations and globalization place on individuals and society. A very inspirational and thought provoking commentator, he positions the world of work in the larger context of ethics and morality. He also explores the human struggle to maintain individuality, spirituality, choice, freedom and dignity


The Star, 26 Sep 2006
Easier to understand than other management books,
Excellent aptitude and examples

Down to Earth and Practical

When I got bored with the rest this was the best


Essential, effortless reading, 27 Apr 2006
This is truly a remarkable book. Handy has compiled a great body of classic management theory and practice - and made it effortless to absorb.

And it is this accessibility and clarity that Handy brings to the subject.

I thoroughly recommend this book for serious management students (as the depth is here) and also business people who want a compact volume that is easy to read.

Overview of organisational behaviour, 01 Dec 2003
Handy's book is well-written and highly readable. By putting all litterature references at the end of the book the book becomes more readable as the book is free from reference insertions that might disturb the flow of reading. However, for academic use this convention makes it significantly more complicated to reference to any other than Handy himself. One has to cross-reference between sections of the book to try to find the original inventor of a concept. Hence, the book is highly recommended for practitioners that wants to read the book as a novel. The structure of the book makes it less user-friendly for academic work.

Just the beginning......, 02 Aug 2008
I bought this book on a whim and have just completed my fifth cake and am in the process of devising my sixth cake - the pictures and instructions are brilliant, I had never iced a cake before and now feel competent enough to make them for people other than family! Would highly recommend this, and looking at other peoples reviews am going to buy book 2! Well worth it.

good book for the beginners..., 12 Jun 2008
this book was recommended by a dear friend it is a good book for beginners..worth buying...

fantastic, 13 Jun 2007
What can I say ...except this book is a must have for learning everything about making cakes through to how to decorate in various ways. It is very infromative with easy to follow instructions...a complete must for the beginner right through to the more experienced. It was so good that I bought book 2 also, another great book.

the international school of sugarcraft:beginners bk.1, 18 Oct 2006
summary:this is the most brilliant book i have every come across
good illustrations and very explanatory. great tips too.very useful for anyone who wants to learn the art of baking and icing cakes.

[...]

A bible for sugarcraft !, 26 Jul 1999
I was given the first hardcover edition of this book in 1988 as a Christmas present and I have stayed loyal to it ever since. The basic cake recipes are highly reliable - the rich fruit cake one of my staples come Christmas. The sugarcraft techniques are taught in such a way that has provided a foundation for further exploration. It's a great introduction to sugarcraft for the novice and provides a clear structure and overview for those who have struggled aimlessly in the dark thus far. I also have Book 2 and it is equally highly recommended. Both of my books are now ready for replacement after much wear, tear and intense use!

Wonderful - just beware the quantities, 21 Aug 2008
There are some reviews of this fabulous cook book which complain about the poor translation, the fact that the book isn't in Engish alphabetical order, that the quantities aren't precise enough ... You're safe to ignore all these quibbles provided you accept the basis on which this cookebook was created.

It was designed to guide (young) Italians who were starting to lose their traditional roots in national cuisine and to help them know just how to make high quality food. For this audience it isn't necessary to give exact quantities or lengths of time ... they just know. And after working with this cookery book, you'll get to know these things too.

For me, a precise English/American book telling me just precisely what to do down to the last millilitre, gramme or degree of heat is not letting you be creative, not allowing you to find out what works best for you in your kitchen, and - above all - what great ingredients work with which.

This is a classic book; its English translation works; and I simply couldn't be without it. (And excuse me, if cooking is all about glossy photos, count me out: I prefer pictures that look like what I make, not some bizarre studio impersonation of food.

The Silver Spoon is all about good food cooked by real people in real kitchens. Bravo! Buy it!

A must for any italian food lover, 28 Apr 2008
My step father was an Italian restauranteur and had a copy of this same book in Italian throughout his career. He even had it rebound a few years back. During his life he ran a hotel in Rome and cooked for cardinals that came there from the vatican using recipes from the Silver spoon.

I was therefore thrilled when this came out in English and so far have bought 3 copies so that both my daughters have them for their homes. They use them daily. Not only is this the authentic cookery book for Italian food lovers it is amazingly economical, utilising seasonal fresh foods and not that many ingredients unlike so many newer recipes.

Risotto with carrots for example is fantastically creamy as the carrot is pureed. Highly recommended reading and an ideal gift for any newly weds or new home buyers.

Really Good, 11 Apr 2008
Bought this book from Amazon and after two weeks have cooked 4 things from it. Every recipe has tasted great with bags of flavour. More importantly, every recipe has worked.



Best Italian cook book, 05 Feb 2008
This is an excellent book with over 2000 authentic recipes (some are very authentic - there's a whole section on brains!) The recipes are, typically of Italian food, simple and easy to follow. There is also a small section at the back with some more complicated recipes from famous Italian chefs. All in all a top book you're not likely to get bored with quickly.

Simply superb! The best Italian book I possess., 16 Jan 2008
I am a real foodie and think I could open a cook book shop with the amount of books I have. However, the Silver Spoon is certainly a top favourite of mine. I can cook but often want inspiration when faced with cooking another mid week family dinner. That is when the Silver Spoon really comes into its own. I have learnt so many new and tasty ways of cooking vegetables, for example by soaking pre sliced carrots in water for 15 minutes you can cook them for 10 - 15 minutes in a pan with no water. The result is superb as they are not too soggy or al dente but perfect. You can then add flavourants such as sliced garlic or lemon zest, butter etc to complement the carrots with the main dish.

A Italian friend who lives in Nairobi, Kenya recently came to stay and she was so impressed with the Silver Spoon being in English and now being available that I gave her my copy as we did not have time to order another copy on-line and our local book shop was sold out. I realised then how much I missed the book when it was not in my kitchen for a few weeks. Luckily my new copy has arrived.

One does however, need to know how to cook to use the book with ease. It assumes that you know how to do the basics and there are no photographs and pretty pictures. But if you can cook, invest in the Silver Spoon and you will use it every day in your kitchen. A sound investment! Highly recommended.

If you ony buy one book on Organisational Behaviour, make it this one, 07 Jul 2008
Charles Handy is arguably the UK's top business "guru", but in my opinion this title somewhat diminishes his life's work, which has gone beyond matters of simple business administration into a philosophy of life and work, and is imbued with a spirituality that I find infectious (even though I am not a very spiritual person). This, however, is his seminal management text, and there is but a hint of the philosophical musings of "The Empty Raincoat" and "The Hungry Spirit".

Understanding Organisations was first published in 1976, and my fourth edition (I don't know why Amazon describes this as the third edition - that must be an error) was published in 1993, with a revised introduction in 1999. It cannot claim to be entirely up to date, therefore, but it remains valid both as a commentary on previous work on motivation, roles, leadership, power groups and organisations as well as contributing many of Handy's own ideas on the subject. I think that it was here that he first used analogies with the ancient Greek gods to describe the cultures of organisations, which he later developed in "Gods of Management". I've dipped into this book in the past, and have worked through it systematically recently as one of the key texts for a course on "Organisational Behaviour". My impression is that there are few more recent developments in this field than were taken into account in the writing of the book.

I have few quibbles. Handy's style is scholarly - I had wondered if this was his doctoral thesis but in fact he did not do one (he has an honorary one from Trinity College Dublin). It is accessible - and I do like the dry humour with which he delivers some of his case studies - but it is not as an easy or entertaining a read as some of his subsequent works. This is an excellent book, whether to use as a course text or to dip into as you experience and reflect on "trouble at mill" in your working life.


A great place to start learning about organisations, 27 May 2007
Charles Handy has been very influential shaping my attitudes to work, life styles and the management of organisations. This is a great primer for new students. I also highy recommend reading all his books and listening to his audio recordings.

His later works outline succinctly the demands changing corporations and globalization place on individuals and society. A very inspirational and thought provoking commentator, he positions the world of work in the larger context of ethics and morality. He also explores the human struggle to maintain individuality, spirituality, choice, freedom and dignity


The Star, 26 Sep 2006
Easier to understand than other management books,
Excellent aptitude and examples

Down to Earth and Practical

When I got bored with the rest this was the best


Essential, effortless reading, 27 Apr 2006
This is truly a remarkable book. Handy has compiled a great body of classic management theory and practice - and made it effortless to absorb.

And it is this accessibility and clarity that Handy brings to the subject.

I thoroughly recommend this book for serious management students (as the depth is here) and also business people who want a compact volume that is easy to read.

Overview of organisational behaviour, 01 Dec 2003
Handy's book is well-written and highly readable. By putting all litterature references at the end of the book the book becomes more readable as the book is free from reference insertions that might disturb the flow of reading. However, for academic use this convention makes it significantly more complicated to reference to any other than Handy himself. One has to cross-reference between sections of the book to try to find the original inventor of a concept. Hence, the book is highly recommended for practitioners that wants to read the book as a novel. The structure of the book makes it less user-friendly for academic work.

Just the beginning......, 02 Aug 2008
I bought this book on a whim and have just completed my fifth cake and am in the process of devising my sixth cake - the pictures and instructions are brilliant, I had never iced a cake before and now feel competent enough to make them for people other than family! Would highly recommend this, and looking at other peoples reviews am going to buy book 2! Well worth it.

good book for the beginners..., 12 Jun 2008
this book was recommended by a dear friend it is a good book for beginners..worth buying...

fantastic, 13 Jun 2007
What can I say ...except this book is a must have for learning everything about making cakes through to how to decorate in various ways. It is very infromative with easy to follow instructions...a complete must for the beginner right through to the more experienced. It was so good that I bought book 2 also, another great book.

the international school of sugarcraft:beginners bk.1, 18 Oct 2006
summary:this is the most brilliant book i have every come across
good illustrations and very explanatory. great tips too.very useful for anyone who wants to learn the art of baking and icing cakes.

[...]

A bible for sugarcraft !, 26 Jul 1999
I was given the first hardcover edition of this book in 1988 as a Christmas present and I have stayed loyal to it ever since. The basic cake recipes are highly reliable - the rich fruit cake one of my staples come Christmas. The sugarcraft techniques are taught in such a way that has provided a foundation for further exploration. It's a great introduction to sugarcraft for the novice and provides a clear structure and overview for those who have struggled aimlessly in the dark thus far. I also have Book 2 and it is equally highly recommended. Both of my books are now ready for replacement after much wear, tear and intense use!

The only cookery book I consider indespensible., 24 Apr 2008
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops...

McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island.

Mr. McGEE I hope you read this one day, you are a great man, I salute you.

I'm also slightly toasted on Mulberry Gin, so forgive my grammar!

astonishingly interesting book, 24 Jun 2007
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.

Ultra!, 30 Apr 2007
This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoyed the section on "utensil materials." Where else can you read about so much collected knowledge in such a pleasingly presented manner. Definitely something to dip into every few days.

Now I just need to find a book equally as accomplished on VW Golfs.

prefer American edition, 13 Apr 2007
This is a great book, with lots of useful detail that will help anyone wanting to improve their cooking skills. Yes, it contains information about the molecular structure of milk. However, in an encyclopaedic tome one can simply skip the parts that don't appeal, and instead focus on the main points (like what happens when baking a soufflé, and what this means in terms of doing things in the kitchen -- no, it won't necessarily collapse if you open the oven).

A pity, then, that the British edition has a cheap, budget feel. Not only is the page layout somewhat mangled, but the spine is stiff and the book doesn't want to lie flat. In contrast the red American edition is beautiful, with antique style paper and careful layout. On the other hand, I dislike the smell of the inks used for the American edition...

The answer to all culinary questions., 27 Aug 2006
An unrivalled guide to the science of cooking.

Every concievable topic is covered in detail; from the manufacture of soy sauce, to descriptions of the aromatic compounds in different herbs and spices. Why does fish smell fishy, and exactly what happens to meat when it's browned?

This is an almost overwhelming resource, and a must for anyone eager to develop their culinary understanding beyond the basic information found in most recipe books. I have been better able to control the food that I cook with a fraction of the information found within this amazing read.

An absolute must.

How would you survive on wartime rations? Eating for Victory (subtitled Healthy Home Front Cooking on War Rations) makes for absolutely fascinating reading -- and may answer the question as to what the reader might have made of these more straitened times.

The book reproduces official Second World War instruction leaflets (which have never before been published in book form) and demonstrates how millions of people in Britain endured food shortages during the hardships of WWII. With a perceptive foreword by Jill Norman, Eating for Victory shows that the government endeavoured to keep morale high by producing a host of the upbeat leaflets included here on such subjects as `using up stale crusts' and `foods for fitness' (the leaflets are most amusing in this area, showing how much thinking has changed over the years -- the use of fats and lard looks very quaint in these more enlightened times). But what gives particular pleasure here is the verbatim reproduction of the original artwork and typefaces, which vividly conjures a lost era. To read this entertaining little book is like climbing into a time machine to take us back to the 1940s. --Barry Forshaw

Wonderful - just beware the quantities, 21 Aug 2008
There are some reviews of this fabulous cook book which complain about the poor translation, the fact that the book isn't in Engish alphabetical order, that the quantities aren't precise enough ... You're safe to ignore all these quibbles provided you accept the basis on which this cookebook was created.

It was designed to guide (young) Italians who were starting to lose their traditional roots in national cuisine and to help them know just how to make high quality food. For this audience it isn't necessary to give exact quantities or lengths of time ... they just know. And after working with this cookery book, you'll get to know these things too.

For me, a precise English/American book telling me just precisely what to do down to the last millilitre, gramme or degree of heat is not letting you be creative, not allowing you to find out what works best for you in your kitchen, and - above all - what great ingredients work with which.

This is a classic book; its English translation works; and I simply couldn't be without it. (And excuse me, if cooking is all about glossy photos, count me out: I prefer pictures that look like what I make, not some bizarre studio impersonation of food.

The Silver Spoon is all about good food cooked by real people in real kitchens. Bravo! Buy it!

A must for any italian food lover, 28 Apr 2008
My step father was an Italian restauranteur and had a copy of this same book in Italian throughout his career. He even had it rebound a few years back. During his life he ran a hotel in Rome and cooked for cardinals that came there from the vatican using recipes from the Silver spoon.

I was therefore thrilled when this came out in English and so far have bought 3 copies so that both my daughters have them for their homes. They use them daily. Not only is this the authentic cookery book for Italian food lovers it is amazingly economical, utilising seasonal fresh foods and not that many ingredients unlike so many newer recipes.

Risotto with carrots for example is fantastically creamy as the carrot is pureed. Highly recommended reading and an ideal gift for any newly weds or new home buyers.

Really Good, 11 Apr 2008
Bought this book from Amazon and after two weeks have cooked 4 things from it. Every recipe has tasted great with bags of flavour. More importantly, every recipe has worked.



Best Italian cook book, 05 Feb 2008
This is an excellent book with over 2000 authentic recipes (some are very authentic - there's a whole section on brains!) The recipes are, typically of Italian food, simple and easy to follow. There is also a small section at the back with some more complicated recipes from famous Italian chefs. All in all a top book you're not likely to get bored with quickly.

Simply superb! The best Italian book I possess., 16 Jan 2008
I am a real foodie and think I could open a cook book shop with the amount of books I have. However, the Silver Spoon is certainly a top favourite of mine. I can cook but often want inspiration when faced with cooking another mid week family dinner. That is when the Silver Spoon really comes into its own. I have learnt so many new and tasty ways of cooking vegetables, for example by soaking pre sliced carrots in water for 15 minutes you can cook them for 10 - 15 minutes in a pan with no water. The result is superb as they are not too soggy or al dente but perfect. You can then add flavourants such as sliced garlic or lemon zest, butter etc to complement the carrots with the main dish.

A Italian friend who lives in Nairobi, Kenya recently came to stay and she was so impressed with the Silver Spoon being in English and now being available that I gave her my copy as we did not have time to order another copy on-line and our local book shop was sold out. I realised then how much I missed the book when it was not in my kitchen for a few weeks. Luckily my new copy has arrived.

One does however, need to know how to cook to use the book with ease. It assumes that you know how to do the basics and there are no photographs and pretty pictures. But if you can cook, invest in the Silver Spoon and you will use it every day in your kitchen. A sound investment! Highly recommended.

If you ony buy one book on Organisational Behaviour, make it this one, 07 Jul 2008
Charles Handy is arguably the UK's top business "guru", but in my opinion this title somewhat diminishes his life's work, which has gone beyond matters of simple business administration into a philosophy of life and work, and is imbued with a spirituality that I find infectious (even though I am not a very spiritual person). This, however, is his seminal management text, and there is but a hint of the philosophical musings of "The Empty Raincoat" and "The Hungry Spirit".

Understanding Organisations was first published in 1976, and my fourth edition (I don't know why Amazon describes this as the third edition - that must be an error) was published in 1993, with a revised introduction in 1999. It cannot claim to be entirely up to date, therefore, but it remains valid both as a commentary on previous work on motivation, roles, leadership, power groups and organisations as well as contributing many of Handy's own ideas on the subject. I think that it was here that he first used analogies with the ancient Greek gods to describe the cultures of organisations, which he later developed in "Gods of Management". I've dipped into this book in the past, and have worked through it systematically recently as one of the key texts for a course on "Organisational Behaviour". My impression is that there are few more recent developments in this field than were taken into account in the writing of the book.

I have few quibbles. Handy's style is scholarly - I had wondered if this was his doctoral thesis but in fact he did not do one (he has an honorary one from Trinity College Dublin). It is accessible - and I do like the dry humour with which he delivers some of his case studies - but it is not as an easy or entertaining a read as some of his subsequent works. This is an excellent book, whether to use as a course text or to dip into as you experience and reflect on "trouble at mill" in your working life.


A great place to start learning about organisations, 27 May 2007
Charles Handy has been very influential shaping my attitudes to work, life styles and the management of organisations. This is a great primer for new students. I also highy recommend reading all his books and listening to his audio recordings.

His later works outline succinctly the demands changing corporations and globalization place on individuals and society. A very inspirational and thought provoking commentator, he positions the world of work in the larger context of ethics and morality. He also explores the human struggle to maintain individuality, spirituality, choice, freedom and dignity


The Star, 26 Sep 2006
Easier to understand than other management books,
Excellent aptitude and examples

Down to Earth and Practical

When I got bored with the rest this was the best


Essential, effortless reading, 27 Apr 2006
This is truly a remarkable book. Handy has compiled a great body of classic management theory and practice - and made it effortless to absorb.

And it is this accessibility and clarity that Handy brings to the subject.

I thoroughly recommend this book for serious management students (as the depth is here) and also business people who want a compact volume that is easy to read.

Overview of organisational behaviour, 01 Dec 2003
Handy's book is well-written and highly readable. By putting all litterature references at the end of the book the book becomes more readable as the book is free from reference insertions that might disturb the flow of reading. However, for academic use this convention makes it significantly more complicated to reference to any other than Handy himself. One has to cross-reference between sections of the book to try to find the original inventor of a concept. Hence, the book is highly recommended for practitioners that wants to read the book as a novel. The structure of the book makes it less user-friendly for academic work.

Just the beginning......, 02 Aug 2008
I bought this book on a whim and have just completed my fifth cake and am in the process of devising my sixth cake - the pictures and instructions are brilliant, I had never iced a cake before and now feel competent enough to make them for people other than family! Would highly recommend this, and looking at other peoples reviews am going to buy book 2! Well worth it.

good book for the beginners..., 12 Jun 2008
this book was recommended by a dear friend it is a good book for beginners..worth buying...

fantastic, 13 Jun 2007
What can I say ...except this book is a must have for learning everything about making cakes through to how to decorate in various ways. It is very infromative with easy to follow instructions...a complete must for the beginner right through to the more experienced. It was so good that I bought book 2 also, another great book.

the international school of sugarcraft:beginners bk.1, 18 Oct 2006
summary:this is the most brilliant book i have every come across
good illustrations and very explanatory. great tips too.very useful for anyone who wants to learn the art of baking and icing cakes.

[...]

A bible for sugarcraft !, 26 Jul 1999
I was given the first hardcover edition of this book in 1988 as a Christmas present and I have stayed loyal to it ever since. The basic cake recipes are highly reliable - the rich fruit cake one of my staples come Christmas. The sugarcraft techniques are taught in such a way that has provided a foundation for further exploration. It's a great introduction to sugarcraft for the novice and provides a clear structure and overview for those who have struggled aimlessly in the dark thus far. I also have Book 2 and it is equally highly recommended. Both of my books are now ready for replacement after much wear, tear and intense use!

The only cookery book I consider indespensible., 24 Apr 2008
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops...

McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island.

Mr. McGEE I hope you read this one day, you are a great man, I salute you.

I'm also slightly toasted on Mulberry Gin, so forgive my grammar!

astonishingly interesting book, 24 Jun 2007
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.

Ultra!, 30 Apr 2007
This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoyed the section on "utensil materials." Where else can you read about so much collected knowledge in such a pleasingly presented manner. Definitely something to dip into every few days.

Now I just need to find a book equally as accomplished on VW Golfs.

prefer American edition, 13 Apr 2007
This is a great book, with lots of useful detail that will help anyone wanting to improve their cooking skills. Yes, it contains information about the molecular structure of milk. However, in an encyclopaedic tome one can simply skip the parts that don't appeal, and instead focus on the main points (like what happens when baking a soufflé, and what this means in terms of doing things in the kitchen -- no, it won't necessarily collapse if you open the oven).

A pity, then, that the British edition has a cheap, budget feel. Not only is the page layout somewhat mangled, but the spine is stiff and the book doesn't want to lie flat. In contrast the red American edition is beautiful, with antique style paper and careful layout. On the other hand, I dislike the smell of the inks used for the American edition...

The answer to all culinary questions., 27 Aug 2006
An unrivalled guide to the science of cooking.

Every concievable topic is covered in detail; from the manufacture of soy sauce, to descriptions of the aromatic compounds in different herbs and spices. Why does fish smell fishy, and exactly what happens to meat when it's browned?

This is an almost overwhelming resource, and a must for anyone eager to develop their culinary understanding beyond the basic information found in most recipe books. I have been better able to control the food that I cook with a fraction of the information found within this amazing read.

An absolute must.

Eating through the hard times too, 09 Oct 2008
I bought the pair for my mum a year ago and they have ended up going round the whole family, young and old. Yes they have a nostalgic feel to them and it's food that nana used to make but thats what makes them so good, we are now having to live as if things are rationed, the meals that were made back then weren't full of e numbers and other nasty things (lets face it, we've all become alergic to them all anyway), they were wholesome and filling with no waste, after all I'm sure it's not only me that loves bubble and squeek on a monday with the sunday roast left overs. It has made me realize how lucky I am to have everything I want but I can survive on next to nothing.
Also the Make do and Mend is also full of cleaning tips and a definate must for anyone living in a period house and trying to keep things going, I live in a stone cottage and in a preservation area, with a house full of original things like Arga'sand stone floors I found good tips on how to care for these items without using chemical cleaners that corrode them away.

Fascinating, enlightening, 10 Jul 2008
The introduction to this book sets the scene of the wartime kitchen and beyond during rationing, and continues with reproductions of wartime leaflets. For content I would have given this book five stars but marked it down by one since I found some of the reproductions rather difficult to read due to poor quality - even with my super new reading glasses.

This book is not just a nostalgic look at the past but contains valuable nutritional advice which is as applicable today with the range of foods available to us as it was then.

Given the current economic climate and the need for us all to reduce food and energy waste, there are many useful tips to pick up from this book. Filling, wholesome food and a balanced diet is possible with good planning, even with the most frugal ingredients.

I also picked up nutritional tips - the benefits of parsley for example - and how to reduce fat.

Something I now want to do is weigh out the family's weekly wartime rations and see how many days it lasts! No wonder everyone was slim during the war, but apparently slim, fit and much healthier than many people are today.






fascinating collection of WW2 Food Facts and recipes, 21 Jan 2008
If you are interested in domestic life during World War Two, this is the book for you. It is a fascinating collection of Ministry of Food "Food Facts" and recipes: including how to render fat and bottle tomatoes. A must for anyone who wants to try "Eating for Victory".

Leiths Cookery Bible is an old-fashioned cook book in the best possible sense. It's not that the recipes are out of date--though the traditional favourites such as roast beef and Yorkshire pudding are present and correct--but that this isn't a volume written around gorgeous colour photographs so perfect they actually put the average home chef off even attempting the dishes for fear of failure. That said, there are 64 pages of very nice pictures.

Leiths concentrates on information: a 100-page primer covering conversion tables, cookery terms, menu planning, calculating quantities, presentation, serving, healthy eating, nutrition, food safety, storage, leftovers, freezing food, equipment and wine, and a further 740 large pages of very detailed recipes that are unambiguous, precise and easy to follow. Especially helpful is the fact that all measurements are given in imperial and metric, and all temperatures in Fahrenheit as well as Celsius.

Written in a practical, straightforward style, Leiths doesn't try to entertain and the recipes are as free from gimmicks and pretension as the prose: you won't learn here how to prepare anything which looks more suited to a contemporary art gallery than a dining table. Instead there are hundreds of recipes for every occasion from a quick and easy family meal to an upscale dinner party, all of which have been tested repeatedly during 27 years of the Leiths School of Food and Wine.

The result in this third edition is the inclusion of dozens of "new classics"--the fresh, imaginative cooking that has been such an inspiration for today's chefs. It has meant that Oriental, Indian, South American and vegetarian dishes have come into their own. It has meant due regard for healthy eating, alongside the "haute cuisine" of rich butter sauces and high-cholesterol puddings and the hearty, homely cooking of the modern brasserie.

Also included are useful sections on the preparation of all the main types of meat and fish, though for more detailed coverage of kitchen craft Leiths Techniques Bible is the place to go. Otherwise, this is the perfect one-stop shop for anyone wanting a practical, functional guide on how to cook just about anything. --Gary S Dalkin

Wonderful - just beware the quantities, 21 Aug 2008
There are some reviews of this fabulous cook book which complain about the poor translation, the fact that the book isn't in Engish alphabetical order, that the quantities aren't precise enough ... You're safe to ignore all these quibbles provided you accept the basis on which this cookebook was created.

It was designed to guide (young) Italians who were starting to lose their traditional roots in national cuisine and to help them know just how to make high quality food. For this audience it isn't necessary to give exact quantities or lengths of time ... they just know. And after working with this cookery book, you'll get to know these things too.

For me, a precise English/American book telling me just precisely what to do down to the last millilitre, gramme or degree of heat is not letting you be creative, not allowing you to find out what works best for you in your kitchen, and - above all - what great ingredients work with which.

This is a classic book; its English translation works; and I simply couldn't be without it. (And excuse me, if cooking is all about glossy photos, count me out: I prefer pictures that look like what I make, not some bizarre studio impersonation of food.

The Silver Spoon is all about good food cooked by real people in real kitchens. Bravo! Buy it!

A must for any italian food lover, 28 Apr 2008
My step father was an Italian restauranteur and had a copy of this same book in Italian throughout his career. He even had it rebound a few years back. During his life he ran a hotel in Rome and cooked for cardinals that came there from the vatican using recipes from the Silver spoon.

I was therefore thrilled when this came out in English and so far have bought 3 copies so that both my daughters have them for their homes. They use them daily. Not only is this the authentic cookery book for Italian food lovers it is amazingly economical, utilising seasonal fresh foods and not that many ingredients unlike so many newer recipes.

Risotto with carrots for example is fantastically creamy as the carrot is pureed. Highly recommended reading and an ideal gift for any newly weds or new home buyers.

Really Good, 11 Apr 2008
Bought this book from Amazon and after two weeks have cooked 4 things from it. Every recipe has tasted great with bags of flavour. More importantly, every recipe has worked.



Best Italian cook book, 05 Feb 2008
This is an excellent book with over 2000 authentic recipes (some are very authentic - there's a whole section on brains!) The recipes are, typically of Italian food, simple and easy to follow. There is also a small section at the back with some more complicated recipes from famous Italian chefs. All in all a top book you're not likely to get bored with quickly.

Simply superb! The best Italian book I possess., 16 Jan 2008
I am a real foodie and think I could open a cook book shop with the amount of books I have. However, the Silver Spoon is certainly a top favourite of mine. I can cook but often want inspiration when faced with cooking another mid week family dinner. That is when the Silver Spoon really comes into its own. I have learnt so many new and tasty ways of cooking vegetables, for example by soaking pre sliced carrots in water for 15 minutes you can cook them for 10 - 15 minutes in a pan with no water. The result is superb as they are not too soggy or al dente but perfect. You can then add flavourants such as sliced garlic or lemon zest, butter etc to complement the carrots with the main dish.

A Italian friend who lives in Nairobi, Kenya recently came to stay and she was so impressed with the Silver Spoon being in English and now being available that I gave her my copy as we did not have time to order another copy on-line and our local book shop was sold out. I realised then how much I missed the book when it was not in my kitchen for a few weeks. Luckily my new copy has arrived.

One does however, need to know how to cook to use the book with ease. It assumes that you know how to do the basics and there are no photographs and pretty pictures. But if you can cook, invest in the Silver Spoon and you will use it every day in your kitchen. A sound investment! Highly recommended.

If you ony buy one book on Organisational Behaviour, make it this one, 07 Jul 2008
Charles Handy is arguably the UK's top business "guru", but in my opinion this title somewhat diminishes his life's work, which has gone beyond matters of simple business administration into a philosophy of life and work, and is imbued with a spirituality that I find infectious (even though I am not a very spiritual person). This, however, is his seminal management text, and there is but a hint of the philosophical musings of "The Empty Raincoat" and "The Hungry Spirit".

Understanding Organisations was first published in 1976, and my fourth edition (I don't know why Amazon describes this as the third edition - that must be an error) was published in 1993, with a revised introduction in 1999. It cannot claim to be entirely up to date, therefore, but it remains valid both as a commentary on previous work on motivation, roles, leadership, power groups and organisations as well as contributing many of Handy's own ideas on the subject. I think that it was here that he first used analogies with the ancient Greek gods to describe the cultures of organisations, which he later developed in "Gods of Management". I've dipped into this book in the past, and have worked through it systematically recently as one of the key texts for a course on "Organisational Behaviour". My impression is that there are few more recent developments in this field than were taken into account in the writing of the book.

I have few quibbles. Handy's style is scholarly - I had wondered if this was his doctoral thesis but in fact he did not do one (he has an honorary one from Trinity College Dublin). It is accessible - and I do like the dry humour with which he delivers some of his case studies - but it is not as an easy or entertaining a read as some of his subsequent works. This is an excellent book, whether to use as a course text or to dip into as you experience and reflect on "trouble at mill" in your working life.


A great place to start learning about organisations, 27 May 2007
Charles Handy has been very influential shaping my attitudes to work, life styles and the management of organisations. This is a great primer for new students. I also highy recommend reading all his books and listening to his audio recordings.

His later works outline succinctly the demands changing corporations and globalization place on individuals and society. A very inspirational and thought provoking commentator, he positions the world of work in the larger context of ethics and morality. He also explores the human struggle to maintain individuality, spirituality, choice, freedom and dignity


The Star, 26 Sep 2006
Easier to understand than other management books,
Excellent aptitude and examples

Down to Earth and Practical

When I got bored with the rest this was the best


Essential, effortless reading, 27 Apr 2006
This is truly a remarkable book. Handy has compiled a great body of classic management theory and practice - and made it effortless to absorb.

And it is this accessibility and clarity that Handy brings to the subject.

I thoroughly recommend this book for serious management students (as the depth is here) and also business people who want a compact volume that is easy to read.

Overview of organisational behaviour, 01 Dec 2003
Handy's book is well-written and highly readable. By putting all litterature references at the end of the book the book becomes more readable as the book is free from reference insertions that might disturb the flow of reading. However, for academic use this convention makes it significantly more complicated to reference to any other than Handy himself. One has to cross-reference between sections of the book to try to find the original inventor of a concept. Hence, the book is highly recommended for practitioners that wants to read the book as a novel. The structure of the book makes it less user-friendly for academic work.

Just the beginning......, 02 Aug 2008
I bought this book on a whim and have just completed my fifth cake and am in the process of devising my sixth cake - the pictures and instructions are brilliant, I had never iced a cake before and now feel competent enough to make them for people other than family! Would highly recommend this, and looking at other peoples reviews am going to buy book 2! Well worth it.

good book for the beginners..., 12 Jun 2008
this book was recommended by a dear friend it is a good book for beginners..worth buying...

fantastic, 13 Jun 2007
What can I say ...except this book is a must have for learning everything about making cakes through to how to decorate in various ways. It is very infromative with easy to follow instructions...a complete must for the beginner right through to the more experienced. It was so good that I bought book 2 also, another great book.

the international school of sugarcraft:beginners bk.1, 18 Oct 2006
summary:this is the most brilliant book i have every come across
good illustrations and very explanatory. great tips too.very useful for anyone who wants to learn the art of baking and icing cakes.

[...]

A bible for sugarcraft !, 26 Jul 1999
I was given the first hardcover edition of this book in 1988 as a Christmas present and I have stayed loyal to it ever since. The basic cake recipes are highly reliable - the rich fruit cake one of my staples come Christmas. The sugarcraft techniques are taught in such a way that has provided a foundation for further exploration. It's a great introduction to sugarcraft for the novice and provides a clear structure and overview for those who have struggled aimlessly in the dark thus far. I also have Book 2 and it is equally highly recommended. Both of my books are now ready for replacement after much wear, tear and intense use!

The only cookery book I consider indespensible., 24 Apr 2008
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops...

McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island.

Mr. McGEE I hope you read this one day, you are a great man, I salute you.

I'm also slightly toasted on Mulberry Gin, so forgive my grammar!

astonishingly interesting book, 24 Jun 2007
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.

Ultra!, 30 Apr 2007
This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoyed the section on "utensil materials." Where else can you read about so much collected knowledge in such a pleasingly presented manner. Definitely something to dip into every few days.

Now I just need to find a book equally as accomplished on VW Golfs.

prefer American edition, 13 Apr 2007
This is a great book, with lots of useful detail that will help anyone wanting to improve their cooking skills. Yes, it contains information about the molecular structure of milk. However, in an encyclopaedic tome one can simply skip the parts that don't appeal, and instead focus on the main points (like what happens when baking a soufflé, and what this means in terms of doing things in the kitchen -- no, it won't necessarily collapse if you open the oven).

A pity, then, that the British edition has a cheap, budget feel. Not only is the page layout somewhat mangled, but the spine is stiff and the book doesn't want to lie flat. In contrast the red American edition is beautiful, with antique style paper and careful layout. On the other hand, I dislike the smell of the inks used for the American edition...

The answer to all culinary questions., 27 Aug 2006
An unrivalled guide to the science of cooking.

Every concievable topic is covered in detail; from the manufacture of soy sauce, to descriptions of the aromatic compounds in different herbs and spices. Why does fish smell fishy, and exactly what happens to meat when it's browned?

This is an almost overwhelming resource, and a must for anyone eager to develop their culinary understanding beyond the basic information found in most recipe books. I have been better able to control the food that I cook with a fraction of the information found within this amazing read.

An absolute must.

Eating through the hard times too, 09 Oct 2008
I bought the pair for my mum a year ago and they have ended up going round the whole family, young and old. Yes they have a nostalgic feel to them and it's food that nana used to make but thats what makes them so good, we are now having to live as if things are rationed, the meals that were made back then weren't full of e numbers and other nasty things (lets face it, we've all become alergic to them all anyway), they were wholesome and filling with no waste, after all I'm sure it's not only me that loves bubble and squeek on a monday with the sunday roast left overs. It has made me realize how lucky I am to have everything I want but I can survive on next to nothing.
Also the Make do and Mend is also full of cleaning tips and a definate must for anyone living in a period house and trying to keep things going, I live in a stone cottage and in a preservation area, with a house full of original things like Arga'sand stone floors I found good tips on how to care for these items without using chemical cleaners that corrode them away.

Fascinating, enlightening, 10 Jul 2008
The introduction to this book sets the scene of the wartime kitchen and beyond during rationing, and continues with reproductions of wartime leaflets. For content I would have given this book five stars but marked it down by one since I found some of the reproductions rather difficult to read due to poor quality - even with my super new reading glasses.

This book is not just a nostalgic look at the past but contains valuable nutritional advice which is as applicable today with the range of foods available to us as it was then.

Given the current economic climate and the need for us all to reduce food and energy waste, there are many useful tips to pick up from this book. Filling, wholesome food and a balanced diet is possible with good planning, even with the most frugal ingredients.

I also picked up nutritional tips - the benefits of parsley for example - and how to reduce fat.

Something I now want to do is weigh out the family's weekly wartime rations and see how many days it lasts! No wonder everyone was slim during the war, but apparently slim, fit and much healthier than many people are today.






fascinating collection of WW2 Food Facts and recipes, 21 Jan 2008
If you are interested in domestic life during World War Two, this is the book for you. It is a fascinating collection of Ministry of Food "Food Facts" and recipes: including how to render fat and bottle tomatoes. A must for anyone who wants to try "Eating for Victory".



Read the recipes carefully, 30 Jun 2008
I really like this cookbook, it's the only one I own that I go back to again and again. It would make a great buy or gift for someone who wants to learn to cook but doesn't know where to start. The lack of photos makes the book seem dull but I've come to prefer it, there are no cheffy presentations to make me feel inadequate!

I've knocked it down from a 5 to a 4 because I've come across errors so obvious I have no idea how they went unnoticed. Take the Spaghetti Bolognese entry for an example. It tells you you'll need a 100g/14oz can of tomatoes. 14oz is 396g! In the same recipe there's no mention of celery in the ingredient list but the recipe says 'Add the onion and celery'.

Despite the errors I still recommend this book. Just be sure to read both the ingredient list and recipe thoroughly. If you find an error you should be able to use your judgement to make the right call.

The ultimate cookbook, 15 Nov 2006
On the back cover it says "The only cookery book you will ever need" and it is true. It contains almost every recipe (all 100% reliable) you could ever want and importantly, the principles of cooking and technique.

Constant Companion, 28 Dec 2005
As a self taught cook, I have often found myself wishing I had a recipe for the most basic of things (ie pastry or gravy) without having to use the trial and error method. I was given this book as a Christmas present and I love it, it has not left my side in the last 5 days. Yes some of the recipes are good old favourites but there are some great inspirational ones too plus the recipes are written in such a way that as a confident cook I can add my own twists and mix and match. A fantastic cookbook for all levels.

All you'll ever need, 04 Dec 2005
Echoing what has been said before, this is the best all round cookbook you'll ever find. Truly comprehensive and easy to use, it contains everything from comfort food to special occasion dishes. The primer at the beginning is fascinating, giving all the info you'll need on meats and veg, and preparation, and throwing dinner parties for the masses!

I stole my Mum's copy of this a few years ago, and refer back to it all the time, and will be buying her a new edition to replace the one I took! No kitchen is complete without it. It may not have fancy, obscure recipes, or little notes from the writers, but it's a no-nonsense compendium of tried and tested lovely lovely food!

Simply the best, 13 Jul 2005
Ignore the cavilling comments of some of the earlier reviewers. This is, as it claims, the Bible of English-language cook-books. No, it doesn't have lots of chit-chat about food and how it reminds the author of summer evenings in Spain, and so on. There are plenty of other books to provide that sort of thing, if that is what one wants. This is a no-nonsense, easy to follow guide to how to cook most dishes in the common repertoire of English/French cooking. So what if it sounds a bit school-marmish at times? Prue Leith and Caroline Waldegrave were principals of a cookery school, so it really is no great surprise. Nor is it a problem in terms of using the book to learn how to cook.... The wine suggestions are not patronising in the least. One can ignore them if one chooses (I always do), but for those wishing to learn, they can, presumably, be useful.
As for the suggestion that some of the receipts are archaic - most normal people would call them classics because they have stood the test of time. No, the book isn't cutting edge, but it doesn't pretend or seek to be so. It gives the user the ability to produce the standard, classic repertoire, with a few new things thrown in. Some receipts are complex, some are easy.
There are occasional infelicities, especially in terms of cross-references, and I wish that the receipts were not always in quantities for 4 people, but those are very minor quibbles. The best thing about the book is that it gives the user the scope and the wherewithal to experiment and develop.
I cook and entertain a lot, and this book is my constant companion.

Wine head girl Jancis Robinson publishes a new edition of her acclaimed Oxford Companion to Wine, coming as close as anybody is likely to in achieving the unachievable goal of a detailed, comprehensive, single-volume work of reference covering the whole world of wines. Just how daunting the task of keeping up with the now practically supersonic pace of development in many areas of the wine industry must be is indicated by the need, only five years after the first edition, to issue another with updated versions of about half the 3,000 entries. It is an awesome achievement. Wine is now a modern, global industry: Jancis Robinson and her team of contributors require--and deliver--expertise in a really astonishing range of disciplines.

Practically every field of human knowledge seems to have something to contribute. From geology and soil chemistry, through forestry and the nature of the different woods used for barrels and the harvesting of cork bark, to the cultivation of the vine, its training and pruning, and the techniques of fermentation; the list extends even into areas of cutting-edge science such as DNA fingerprinting (which finally in 1997 unravelled the mystery of the parentage of the Cabernet Sauvignon grape--no, wild horses wouldn't drag it from me, you'll have to buy the book). This is not to mention the thorough coverage of wine regions and grape varieties, the role of wine through history and its presence in art, the glossary entries. One could go on and on. This is a stupendous feat of organisation. More than that, it is throughout well written and lively, and in possession of a healthy quantity of attitude. --Robin Davidson

Wonderful - just beware the quantities, 21 Aug 2008
There are some reviews of this fabulous cook book which complain about the poor translation, the fact that the book isn't in Engish alphabetical order, that the quantities aren't precise enough ... You're safe to ignore all these quibbles provided you accept the basis on which this cookebook was created.

It was designed to guide (young) Italians who were starting to lose their traditional roots in national cuisine and to help them know just how to make high quality food. For this audience it isn't necessary to give exact quantities or lengths of time ... they just know. And after working with this cookery book, you'll get to know these things too.

For me, a precise English/American book telling me just precisely what to do down to the last millilitre, gramme or degree of heat is not letting you be creative, not allowing you to find out what works best for you in your kitchen, and - above all - what great ingredients work with which.

This is a classic book; its English translation works; and I simply couldn't be without it. (And excuse me, if cooking is all about glossy photos, count me out: I prefer pictures that look like what I make, not some bizarre studio impersonation of food.

The Silver Spoon is all about good food cooked by real people in real kitchens. Bravo! Buy it!

A must for any italian food lover, 28 Apr 2008
My step father was an Italian restauranteur and had a copy of this same book in Italian throughout his career. He even had it rebound a few years back. During his life he ran a hotel in Rome and cooked for cardinals that came there from the vatican using recipes from the Silver spoon.

I was therefore thrilled when this came out in English and so far have bought 3 copies so that both my daughters have them for their homes. They use them daily. Not only is this the authentic cookery book for Italian food lovers it is amazingly economical, utilising seasonal fresh foods and not that many ingredients unlike so many newer recipes.

Risotto with carrots for example is fantastically creamy as the carrot is pureed. Highly recommended reading and an ideal gift for any newly weds or new home buyers.

Really Good, 11 Apr 2008
Bought this book from Amazon and after two weeks have cooked 4 things from it. Every recipe has tasted great with bags of flavour. More importantly, every recipe has worked.



Best Italian cook book, 05 Feb 2008
This is an excellent book with over 2000 authentic recipes (some are very authentic - there's a whole section on brains!) The recipes are, typically of Italian food, simple and easy to follow. There is also a small section at the back with some more complicated recipes from famous Italian chefs. All in all a top book you're not likely to get bored with quickly.

Simply superb! The best Italian book I possess., 16 Jan 2008
I am a real foodie and think I could open a cook book shop with the amount of books I have. However, the Silver Spoon is certainly a top favourite of mine. I can cook but often want inspiration when faced with cooking another mid week family dinner. That is when the Silver Spoon really comes into its own. I have learnt so many new and tasty ways of cooking vegetables, for example by soaking pre sliced carrots in water for 15 minutes you can cook them for 10 - 15 minutes in a pan with no water. The result is superb as they are not too soggy or al dente but perfect. You can then add flavourants such as sliced garlic or lemon zest, butter etc to complement the carrots with the main dish.

A Italian friend who lives in Nairobi, Kenya recently came to stay and she was so impressed with the Silver Spoon being in English and now being available that I gave her my copy as we did not have time to order another copy on-line and our local book shop was sold out. I realised then how much I missed the book when it was not in my kitchen for a few weeks. Luckily my new copy has arrived.

One does however, need to know how to cook to use the book with ease. It assumes that you know how to do the basics and there are no photographs and pretty pictures. But if you can cook, invest in the Silver Spoon and you will use it every day in your kitchen. A sound investment! Highly recommended.

If you ony buy one book on Organisational Behaviour, make it this one, 07 Jul 2008
Charles Handy is arguably the UK's top business "guru", but in my opinion this title somewhat diminishes his life's work, which has gone beyond matters of simple business administration into a philosophy of life and work, and is imbued with a spirituality that I find infectious (even though I am not a very spiritual person). This, however, is his seminal management text, and there is but a hint of the philosophical musings of "The Empty Raincoat" and "The Hungry Spirit".

Understanding Organisations was first published in 1976, and my fourth edition (I don't know why Amazon describes this as the third edition - that must be an error) was published in 1993, with a revised introduction in 1999. It cannot claim to be entirely up to date, therefore, but it remains valid both as a commentary on previous work on motivation, roles, leadership, power groups and organisations as well as contributing many of Handy's own ideas on the subject. I think that it was here that he first used analogies with the ancient Greek gods to describe the cultures of organisations, which he later developed in "Gods of Management". I've dipped into this book in the past, and have worked through it systematically recently as one of the key texts for a course on "Organisational Behaviour". My impression is that there are few more recent developments in this field than were taken into account in the writing of the book.

I have few quibbles. Handy's style is scholarly - I had wondered if this was his doctoral thesis but in fact he did not do one (he has an honorary one from Trinity College Dublin). It is accessible - and I do like the dry humour with which he delivers some of his case studies - but it is not as an easy or entertaining a read as some of his subsequent works. This is an excellent book, whether to use as a course text or to dip into as you experience and reflect on "trouble at mill" in your working life.


A great place to start learning about organisations, 27 May 2007
Charles Handy has been very influential shaping my attitudes to work, life styles and the management of organisations. This is a great primer for new students. I also highy recommend reading all his books and listening to his audio recordings.

His later works outline succinctly the demands changing corporations and globalization place on individuals and society. A very inspirational and thought provoking commentator, he positions the world of work in the larger context of ethics and morality. He also explores the human struggle to maintain individuality, spirituality, choice, freedom and dignity


The Star, 26 Sep 2006
Easier to understand than other management books,
Excellent aptitude and examples

Down to Earth and Practical

When I got bored with the rest this was the best


Essential, effortless reading, 27 Apr 2006
This is truly a remarkable book. Handy has compiled a great body of classic management theory and practice - and made it effortless to absorb.

And it is this accessibility and clarity that Handy brings to the subject.

I thoroughly recommend this book for serious management students (as the depth is here) and also business people who want a compact volume that is easy to read.

Overview of organisational behaviour, 01 Dec 2003
Handy's book is well-written and highly readable. By putting all litterature references at the end of the book the book becomes more readable as the book is free from reference insertions that might disturb the flow of reading. However, for academic use this convention makes it significantly more complicated to reference to any other than Handy himself. One has to cross-reference between sections of the book to try to find the original inventor of a concept. Hence, the book is highly recommended for practitioners that wants to read the book as a novel. The structure of the book makes it less user-friendly for academic work.

Just the beginning......, 02 Aug 2008
I bought this book on a whim and have just completed my fifth cake and am in the process of devising my sixth cake - the pictures and instructions are brilliant, I had never iced a cake before and now feel competent enough to make them for people other than family! Would highly recommend this, and looking at other peoples reviews am going to buy book 2! Well worth it.

good book for the beginners..., 12 Jun 2008
this book was recommended by a dear friend it is a good book for beginners..worth buying...

fantastic, 13 Jun 2007
What can I say ...except this book is a must have for learning everything about making cakes through to how to decorate in various ways. It is very infromative with easy to follow instructions...a complete must for the beginner right through to the more experienced. It was so good that I bought book 2 also, another great book.

the international school of sugarcraft:beginners bk.1, 18 Oct 2006
summary:this is the most brilliant book i have every come across
good illustrations and very explanatory. great tips too.very useful for anyone who wants to learn the art of baking and icing cakes.

[...]

A bible for sugarcraft !, 26 Jul 1999
I was given the first hardcover edition of this book in 1988 as a Christmas present and I have stayed loyal to it ever since. The basic cake recipes are highly reliable - the rich fruit cake one of my staples come Christmas. The sugarcraft techniques are taught in such a way that has provided a foundation for further exploration. It's a great introduction to sugarcraft for the novice and provides a clear structure and overview for those who have struggled aimlessly in the dark thus far. I also have Book 2 and it is equally highly recommended. Both of my books are now ready for replacement after much wear, tear and intense use!

The only cookery book I consider indespensible., 24 Apr 2008
A row is brewing. Your daft *****/******* of a wife/husband and you are trying to come to terms with the fact that only one of you will get to decide what to do with the Jerusalem Artichokes/ Lamb chops...

McGee settles it. Ask McGee. He WILL have the answer, and then a whole lot more. I mean it people, this book could save your marriage. In point of fact, if your going to get stranded on a desert island, take this along, IT COULD SAVE YOUR LIFE!

Everything you or anyone else will ever ask yourself about food. And then enough to keep you entertained (never mind well fed) for 10 years on a desert island.

Mr. McGEE I hope you read this one day, you are a great man, I salute you.

I'm also slightly toasted on Mulberry Gin, so forgive my grammar!

astonishingly interesting book, 24 Jun 2007
this book covers just about everything you were curious about, or didn't know yet that you were curious about, with respects to food, its history and its preparation.

Ultra!, 30 Apr 2007
This book is perfect. I wish all non-fiction books were created like this. It is technically accurate in every detail, this immediately comes across in the brilliant writing and vocabulary. It contains such a wealth of knowledge in every concise, impartial paragraph. This evening I enjoy