The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion
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- ISBN13: 9780307449450
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Warm pecan-studded sticky buns; banana streusel muffins; passion fruit mousse served atop a thin layer of sponge cake and garnished with fresh raspberries; decadent chocolate cake layered and iced with smooth, elegant chocolate ganache; red velvet cupcakes; and foccaccia flavored with fresh herbs and topped with tomato, mozzarella, and pesto—these are some of the mouth-watering recipes that John Barricelli shares in The SoNo Baking Company Cookbook.
A regular on The Martha Stewart Show and host of Everyday Baking, John Barricelli is a familiar face to home bakers. When he opened the SoNo Baking Company & Café in South Norwalk, Connecticut in 2005, the New York Times gushed, “This new bakery is superb and proves it daily,” and since then it has become a hot spot for discerning pastry aficionados across the Northeast.
The SoNo Baking Company Cookbook is for both first-time and veteran home bakers who can find everything they need here. With these foolproof recipes for breads, specialty cakes, delicate pastries, and much more, you can now make your baking repertoire including new variations on ancient favorites. With John’s simple-yet-elegant recipes and his simple-to-follow directions and techniques—including how to make the best brownies and the lightest meringues—The SoNo Baking Company Cookbook will be used in your home kitchen for years to come. John will teach you what dough should feel like, what batter should look like, and what bread should smell like when it’s baking in the oven so that you become a confident intuitive baker.
A third-generation baker, JOHN BARRICELLI graduated from the Culinary Institute of America and worked at River Café, Le Bernardin, and the Four Seasons Restaurant. He then owned and ran Cousin John’s Café and Bakery in Brooklyn for ten years. John worked at Martha Stewart Living Omnimedia, apt a featured chef on Everyday Food, and in 2008 he became host of the spin-off Everyday Baking. In 2005, John opened the SoNo Baking Company and Cafe in South Norwalk, Connecticut.Amazon.com Review
Recipe from the SoNo Baking Company Cookbook: Ginger Cookies
Makes 60
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup sugar, plus 1/2 cup for rolling
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/4 cup unsulfured molasses
1. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger; set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat together the sugar and butter on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl middle through. Beat in the egg and molasses until combined. Lower the mixer speed to low and gradually add the flour mixture, beating until combined. Transfer the dough to a clean bowl, take in with plastic wrap, and refrigerate until well frozen, about 1 hour (and up to 24 hours).
3. Arrange the oven rack in the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside. Place the extra sugar for rolling on a plate; set aside.
4. Use a 1 1/2-inch ice cream scoop to scoop out the dough, and roll into balls between your hands. Roll the balls in the sugar to coat, and place about 2 inches apart on the prepared baking sheets.
5. Bake one sheet at a time, rotating the sheet two-thirds of the way through the baking time, until the cookies are deep golden brown and the centers are firm, 15 to 20 minutes.
6. Transfer the sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack, and let cool completely. Continue to roll and bake the remaining cookies in the same way.
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I just saw that this book is being unrestricted today……..all of you…..buy it, buy it, buy it!
For anyone who hasn’t loved John Barricelli and his magic hands and simple-to-listen-to-and-follow manner in the kitchen, either on MARTHA or on Everyday Food or on his show, Everyday Baking, you are in for a treat…….I have loved watching and learning from John Barricelli for years!
His recipes make sense,…..you learn about them while you learn to make them……John makes everyone know that they can take up building the best loaf of bread, or the most wonderful dessert…..his enthusiasm for what he does is communicable, though never overwhelming…..
And so, I just bought his book, and am reviewing it before I even get it into my hands……I have waited a long time for this book by him…..I can’t wait to read it and turn the pages till I’m weary……I’ll bet you will too!
I only wish I lived closer to Norwalk,as a replacement for of the northeast confront of the state, just so I could walk into the store and smell the bread!
Delight in the book!….I sure will!
Reader’s Rating: 5 / 5
My wife and I like this cookbook. I bought just by chance and I am very pleased with the buy. I am a perfessional chef and I find these recipes wonderful. My wife made the pistacio & raspberry cheesecake and it came out perfectly! Bring shame on we had to give it all away or we both would be 500lbs. We are looking forwards to trying the breads and bought a mixer just to do so. Thanks for the fantastic book and inspiring recipes! I’ll look for the next one to come out!
Reader’s Rating: 5 / 5
This is a gorgeous book. I’ve been waiting for John Barricelli to write one and he does not disappoint.
Reader’s Rating: 5 / 5
I bought this book after I watched an espisode of Martha Stewart living. I was impressed with one particular receipe (Chocolate pudding with layered Graham crackers and whipped cream)and it seemed simple on the program. So I bought the book, but,it’s not a book about “simple” cooking. It’s pretty involved, but they are excellent, mostly from scratch receipe’s. You’ll delight in the book if you’re serious enough to take the time to make these wonderful dessert creations. Be sure to shop before you start the receipe. I establish myself running out to the store a couple times because I didn’t have what I thought was needed.
Reader’s Rating: 5 / 5
Just received my copy of The SoNo Baking Company Cookbook – and I can’t wait to start baking! The book is a gorgeous, 288 page hardcover copy with recipes and incredible photos of every “standard” baked excellent you can imagine. All of the recipes start from scratch using quality ingredients, such as real butter… vanilla bean seeds… fresh fruit… and cream…. and they include step-by-step instructions that look simple to follow, even for a name who doesn’t have a lot of baking experience.
For anyone who has seen the movie “Julie/Julia” – this book has inspired me in a similar way. My waistline won’t allow me to attempt a new pastry recipe every single day – but I’m thinking I might challenge myself to try one new recipe from this book every week. (I mentioned the thought to my spouse, and after he skimmed the photographs in the book, I can assure you there was no resistance on his part!)I figure I can start with some of the more basic recipes and then gradually erect myself up to the more hard ones – and by the time I’m done, I’ll be ready to tackle just about anything!
Here are just a few of the many recipes that are included: Buttermilk Scones, Apple Walnut Struedel, Coconut Cake (which looks absolutely decadent!), Raspberry Linzer Bars, Double Chocolate Chunk Cookies, Pecan Squares, Chocolate Cream Pie, Creme Brulee Tartlets, Strawberry Rhubarb Crisp, Apple Pandowdy, Classic Chocolate Mousse, Caramel Bread Pudding with Creme Anglaise, Carrot Cake Cupcakes, SoNo Cheesecake, Brioche, and Classic Croissants. There’s even a section on “Savories” with recipes such as Pulled Pork Empanadas, Cheese Straws, Quiche Lorraine, and Individual Chicken Pot Pies. Yum!
And each recipe is open with tidbits of family tree history or fleeting anecdotes about how the recipe orginated or how it has become a favorite at the leader’s SoNo Bakery. There are also small hints regarding techniques, ingredients, and storage that are are point to that particular recipe.
Agreed the leader’s resume and experience, I have no reservations about the quality or predictability of these recipes. They have obviously been tested a thousand times over, and so with a small practice on my part, I really do judge I will be able to make bakery-quality pastries and savories right here at my home. This book is everything I had hoped it would be and more.
Reader’s Rating: 5 / 5