The discovery of a brick oven on campus prompts the only logical response from the students of Ooezo Agricultural High School: a pizza party!!! City-boy Hachiken has been nominated to oversee the process, but he quickly discovers how much work is involved in securing each and every ingredient that goes into making the perfect pizza. United by a common hunger, students from every discipline contribute the necessary flour, cheese, meat, and other toppings. Everyone is waiting expectantly-but can Hachiken deliver?!
By purchasing Pork Bowl, Hachiken takes a step forward in reconciling a farmer's care and concern for livestock that will ultimately be eaten. But Pork Bowl has yielded a whole lot more than a pork bowl's worth-or even a dozen pork bowls' worth!-of meat, and all of Ezo Ag is more than happy to help with the surplus! Hachiken may raise a lot of tough questions, but he sure knows how to make a mean batch of bacon...
The second Ezo Ag cleanup of the year yields a surprise even greater than the first! Once again, Hachiken makes the find that has the whole school talking-and fawning-when he uncovers an abandoned puppy in a rubbish pile. After a bath and blow-dry, the pup takes up residence in the stables as the unofficial mascot of the Equestrian Club. But with all the attention, the new "Vice Prez" threatens to usurp the authority of his master! And no one hates losing more than Hachiken!!
Hachiken’s last-minute decision to apply to Ooezo University of Animal Husbandry has him scrambling to cram as much studying as he can into a few short months! Over the course of his Ezo Ag career, Hachiken has never been one to shy away from hard work, from organizing pizza parties to making festival preparations to starting his own business—not to mention slaving away in service of the livestock! This final push will set Hachiken and Silver Spoon on the path to a successful future!!
November 30 looms large on the horizon—a day that will determine the path of Hachiken’s and Mikage’s futures! With their pasture-raised pork and meticulously selected ingredients, Silver Spoon is ready for their public pizza debut! Creating a good first impression is critical to securing new customers, not to mention certain investors! Meanwhile, Mikage’s preparations (and nerves!) are tested to their limits as she sits for the college entrance exam. If only all the questions could be about horses!!
Thanks to Hachiken's meticulous notes, Ezo Ag Fest has gone off without a hitch, even if Hachiken himself didn't get to enjoy any of it. No one even saved him a slice of oven-baked pizza!! His parents' visit to the hospital has left Hachiken doubting himself and his choice to attend Ezo Ag once again, but hearing stories of how the festival visitors left with newfound appreciation for horses and the farming community reminds Hachiken why Ezo Ag- and so many of the people there-have become so dear to him...
Funding continues to be a major obstacle as Hachiken tries to get his business up and running. Ookawa—still unemployed—has pinned all his hopes on Hachiken’s new venture, so when proposal after proposal comes back rejected, he suggests a new source of funding: good, honest hard work. Picking up whatever part-time jobs he can, Hachiken pours every ounce of energy into realizing his goal. The year seems to fly by, but when spring comes again, will his efforts finally blossom into reality?
As their second year looms large, the first-years of Ezo Ag are taking a serious look at their future plans. A casual remark about starting a business gives Hachiken a spark of inspiration. He’s already passionate about helping his friends achieve their goals: Could that become his goal? With only a half-formed not-quite-an-idea, Hachiken sets off to create a business plan that will meet not just his father’s strict standards for approval, but also those of his equally fearsome consultant—Tamako!!
As Silver Spoon prepares for its official launch, Hachiken has decided to pay homage to the event that first sparked his passion for bringing people together and showcasing their individual efforts—by throw-ing a massive pizza party! Unlike that memorable first-year food fest, however, the tasters’ reactions will be crucial to creating the most delectable German-style pizza—and setting Silver Spoon on the path to success!
" "The quintessential cookbook." – USA Today The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years, is now available in a new updated and revised edition. This bible of authentic Italian home cooking features over 2,000 revised recipes and is illustrated with 400 brand new, full‐color photographs. A comprehensive and lively book, its uniquely stylish and user‐friendly format makes it accessible and a pleasure to read. The new updated edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. It also contains a new section of menus by celebrity chefs cooking traditional Italian food including Mario Batali, Lidia Bastianich, Tony Mantuano, and Rich Torrisi and Mario Carbone. Il Cucchiaio d’Argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. Divided into eleven color‐coded chapters by course, The Silver Spoon is a feat of design as well as content. Chapters include: Sauces, Marinades and Flavored Butters, Antipasti, Appetizers and Pizzas, First Courses, Eggs, Vegetles, Fish and Shellfish, Meat, Poultry, Game, Cheese, and Desserts. It covers everything from coveted authentic sauces and marinades to irresistible dishes such as Penne Rigate with Artichokes, Ricotta and Spinach Gnocchi, Tuscan Minestrone, Meatballs in Brandy, Bresaola with Corn Salad, Pizza Napoletana, Fried Mozzarella Sandwiches and Carpaccio Cipriani. "
