285280 Thu May 18 13:13:42 -0700 2006 4 31 Home Cooking 0 1527254 I've borrowed THE SILVER SPOON Italian cooking bible from our local library prior to purchasing it. It is a 1200+ page hefty devil covering many aspects of Italian cooking and only recently translated to English. There are a couple of standard recipes I use to check out new publications, Green Sauce being one of them. Page 74's recipe is very different from any Italian green sauce I've ever made or tasted. I have always used a lot of parsley, often in combination with mint and/or capers. There is but a single sprig of parsley ("1 fresh flat-leaf parsley sprig, leaves only") and "1 dill pickle, drained" for green. The recipe includes the standard oil, anchovy, egg and S&P etc. If this is a typo, are there more of this caliber in this tome? Or, have I been enjoying, eating and making "gringo" green sauce all these years? What I remember from trips to Italy is much more "herby" tasting and smelling than the SILVER SPOON recipe. All input will be appreciated but I am holding off buying this book until I get some more information. Thanks. Thu May 18 13:13:42 -0700 2006 0 Sherri 1 1527262 While I haven't made the green sauce you reference, I've made a number of dishes from this book and have been more than pleased. It is a great addition to my kitchen. Thu May 18 13:39:56 -0700 2006 1527254 0 mpd 2 1527371 I've e-mailed customer service with this "missing-the-green-in-the-green-sauce" question and will post the answer if/when I get it. Also on the website is a reduced price offer for this book. Will wait to see if anything else pops up before I buy. Have you found any glitches at all? Thu May 18 20:43:12 -0700 2006 1527262 0 Sherri 1 1527466 My 1972 Italian edition of Cucchiaio D'Argento gives no measurements for the ingredients with the exception to use abundant parsley and doesn't include dill pickle. This must be either because you're supposed to know how much to use or recognizes that it should be made to your taste. Fri May 19 09:14:28 -0700 2006 1527254 0 Tom 2 1527472 Yes, the introduction to the American edition specifically says they have adopted (apparently capricious) specific measurements when they think Americans would be (to read between their polite lines)hopelessly lost without them. Looking at the pic of this recipe on the opposite page, it's quite obvious there's a lot more "green stuff" in it than the recipe-as-printed calls for. All in all, I think it's interesting and useful for reference, but it's not some amazing volume full of inventive recipes - it's pretty much the Italian Joy of Cooking (the original one that is), with similar pros and cons along with the additional cons of the editors' "interpretations" and "substitutions" for an American audience. (Mine was a gift, but at the Amazon-discounted price, I'd probably be tempted to buy it for myself as well.) Fri May 19 09:52:58 -0700 2006 1527466 0 MikeG