The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasionby John Barricelli
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… See more details below
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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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.
1/2 recipe Pâte Sucrée (recipe below) chilled
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.
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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Most Helpful Customer Reviews
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Just received my copy of The SoNo Baking Company Cookbook - and I can't wait to start baking! The book is a beautiful, 288 page hardcover copy with recipes and amazing photos of every "standard" baked good 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 easy to follow, even for someone 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 idea to my husband, 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 build myself up to the more difficult 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 presented with tidbits of family history or short anecdotes about how the recipe orginated or how it has become a favorite at the author's SoNo Bakery. There are also little hints regarding techniques, ingredients, and storage that are are specific to that particular recipe. Given the author'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 little practice on my part, I really do believe I will be able to create bakery-quality pastries and savories right here at my home. This book is everything I had hoped it would be and more.
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.
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!
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.
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.
Love the recipes and easy to make!
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.
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.
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!
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.
I am so happy to have the delicious SoNo recipes at my fingertips.