The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion

( 15 )

Overview

Warm pecan-studded sticky buns; banana streusel muffins; passionfruit 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 ...
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The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion

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Overview

Warm pecan-studded sticky buns; banana streusel muffins; passionfruit 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 experienced 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 create your baking repertoire including new variations on old favorites.  With John’s simple-yet-elegant recipes and his easy-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, becoming 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.
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Editorial Reviews

Publishers Weekly
A good baking book can make you feel like you've stepped into the ultimate bakery, complete with rows of perfectly crisp cookies, trays of oversized, fruit-studded muffins, just-frosted layer cakes, and the smell of fresh bread hot out of the oven. Barricelli, owner of the SoNo Baking Company & Café in South Norwalk, Conn., a third-generation baker and host of PBS's Everyday Baking from Everyday Food, successfully transports readers into the workings of his popular bakery. The former Martha Stewart employee presents an “artisanal philosophy,” emphasizing the best ingredients, techniques. and equipment to yield the best results. Categorized by type of baked good—Cookies, Brownies, and Bars, Pies and Tarts; Cobblers, Crisps, and Buckles, and Savories: Tarts, Quiches, Pies, and Bites, etc.—the 125 recipes include classics like strawberry shortcake, apple pie, white bread. There are also fun takes on classics like individual Boston cream pies as well as such innovations as tomato cobbler. Numbered steps, informational headnotes, technique tips, along with full-page color photographs and a clean design make this a terrific gift title. (Mar.)
Library Journal
Barricelli, owner of the SoNo Baking Company & Café in South Norwalk, CT, is host of PBS's Everyday Baking from Everyday Food. From everyday breads to special desserts, bakers at all skill levels are treated to 125 sweet and savory recipes to love. While novices will find the recipes easy to follow, even more experienced cooks will appreciate such reminders as using a double boiler (not the microwave) to melt chocolate. Recipe introductions include advice on flavors, consistency, and storage; also, technique tips (e.g., how to get the eggs to room temperature) are found with most recipes. The glossary will be helpful for beginners. Barricelli's TV show coupled with his well-known bakery make this cookbook essential for foodies.
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Product Details

  • ISBN-13: 9780307449450
  • Publisher: Crown Publishing Group
  • Publication date: 3/9/2010
  • Pages: 287
  • Sales rank: 622,238
  • Product dimensions: 7.96 (w) x 9.84 (h) x 1.07 (d)

Meet the Author

John Barricelli
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, becoming 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.
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Read an Excerpt

Ginger Cookies – Makes 60

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 3/4 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 halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture, beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, 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 1/2-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.

Jam Tartlets

1/2 recipe Pâte Sucrée (recipe below) chilled

Streusel
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/4 teaspoon coarse salt
1/8 teaspoon ground cinnamon
1/4 cup (1/2 stick) cold unsalted butter, cut into N-inch cubes
1/2 cup seedless raspberry jam

1. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside. Butter sixteen 2-inch tart molds; set aside.
2. On a lightly floured work surface, roll the dough to about ⅛ inch thick. Cut as many 2½-inch rounds as possible, and fit them into the prepared molds. Chill and reroll the scraps, cut out the remaining rounds, and fit them into the remaining molds; you should be able to line 16 tartlet molds. Arrange the molds on the prepared baking sheet, and chill for 20 minutes.
3. To make the streusel: In a medium bowl, use a fork to stir together the flour, brown sugar, salt, and cinnamon. Add the butter, and using your fingertips, quickly work into the dry ingredients until pea-size crumbs form; set aside in the refrigerator.
4. Set the oven rack in the bottom third of the oven. Preheat the oven to 350°F.
5. Spoon about 1 teaspoon jam into each tart shell. Mound 1 rounded tablespoon of streusel on top of each tartlet, bunching the crumbs together in order to make large crumbs and give the topping texture.
6. Bake, rotating the baking sheet about two-thirds of the way through the cooking time, until the edges of the tarts are golden brown and the streusel is cooked, 20 to 25 minutes. Remove from the oven and let cool on a wire rack.

Pâte Sucrée

2 cups all-purpose flour
1 cup (2 sticks) unsalted butter at room temperature
1/4 cup sugar
1 teaspoon coarse salt
1 large egg
1 large egg yolk

1. In a bowl, whisk the flour to aerate it; set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through. Add the egg and yolk, and mix to combine. Add the flour and beat until it has been absorbed.
3. Scoop about half of the dough onto a sheet of plastic wrap, shape into a flattened disk, and wrap in the plastic. Do the same for the other half. Refrigerate until firm, at least 2 hours.

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Recipe

Ginger Cookies—Makes 60
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 O 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 halfway through. Beat in the egg and molasses until combined. Reduce the mixer speed to low and gradually add the flour mixture, beating until combined. Transfer the dough to a clean bowl, cover with plastic wrap, and refrigerate until well chilled, 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 1½-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, andlet cool completely. Continue to roll and bake the remaining cookies in the same way.

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Customer Reviews

Average Rating 4.5
( 15 )
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Sort by: Showing 1 – 14 of 15 Customer Reviews
  • Anonymous

    Posted April 17, 2010

    An elegant, beautiful cookbook.

    I bought this book because of its breads section and was even more delighted with the sweets. Actually, the book is 50% sweets and 50% breads. What a great sampling of classic techniques, simply explained for the home baker. Exquisite photography througout. My only wish is that there was a section on how to lighten up the recipes. No low fat, low sugar recipes here, just classic cooking. Because of the beautiful photography this is an excellent gift book. Who doesn't like bread and sweets! In fact, my daughter visited and loved the book so much I'm sending her home with a second copy.

    2 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted April 10, 2010

    Top notch baking book!!!

    Having visited SoNo Baking Company several times, it was a thrill to be able to try baking so many delicious recipes myself! Beautiful photos and personal tips/messages accompany these recipes helping the baker achieve success with their baking project. Extremely well done! Thank you John Barricelli!

    1 out of 1 people found this review helpful.

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  • Posted September 27, 2014

    Enjoyed the book but...

    This is a beautiful book and the recipes look wonderful. However, in today's world it would have been so much more helpful if the author had provided some healthy alternatives to all the eggs and butter. As much as we know and love what these ingredients adds to our palate, we are often forced to not be so indulgent. Still it's a beautiful book and I've been to the cafe's and know the treats are wonderful.

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  • Anonymous

    Posted July 4, 2013

    I've always struggled with yeast breads, but the descriptions in

    I've always struggled with yeast breads, but the descriptions in this book are so detailed that I was finally able to figure it out.  
    The Cinnamon Swirl Bread is amazing and the Italian Rustic Bread is great.  I've also tried the Banana Streusel muffins - yum!
    Last week, I visited the bakery and sampled some of the other items in the book, and purchased the second cookbook while I was there.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 28, 2013

    Great book!

    Love the recipes and easy to make!

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  • Posted April 18, 2013

    Beautiful book

    I think this is a worthy all-around baking book for both new and experienced bakers. The author provides clear explanations of various techniques and why he uses them (good for newbies), and more experienced bakers are likely to learn a few things they didn't know before.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 21, 2012

    NOT picture perfect

    Bought the cookbook because of Barricelli and because the photos made every dish look so delicious. I'm a good baker. BUT I made the red velvet cupcake, the carrot cake cupcake, and banana streusel muffins, following the recipes to the "t", and they did NOT come out picture perfect. Can't help but suspect that they're hiding some tricks-of-the-trade.

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  • Anonymous

    Posted February 3, 2011

    Highly Recommended

    This is one of those cookbooks that you will have forever! I love it, and so does my husband ( his belly does too ). A must have for anyone who loves to bake!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 10, 2010

    I Also Recommend:

    Beautiful Baking Book

    I love to watch both John and Martha when they cook on TV. This book lets me have them in my kitchen all the time. Their instructions and recipes in the book are easy to follow. There's a great range of sweet and savory recipes. The only negative point for me is that there's not a picture of every recipe. I plan to work my way through every recipe...or at least attempt to.

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  • Anonymous

    Posted May 8, 2010

    Great Cookbook

    I am so happy to have the delicious SoNo recipes at my fingertips.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 28, 2010

    No text was provided for this review.

  • Anonymous

    Posted April 20, 2010

    No text was provided for this review.

  • Anonymous

    Posted May 26, 2010

    No text was provided for this review.

  • Anonymous

    Posted June 27, 2010

    No text was provided for this review.

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