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The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion Hardcover – March 9, 2010

4.2 out of 5 stars 52 customer reviews

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Editorial Reviews

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 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 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.




From Publishers Weekly

Starred Review. 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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • Hardcover: 288 pages
  • Publisher: Clarkson Potter; 1 edition (March 9, 2010)
  • Language: English
  • ISBN-10: 0307449459
  • ISBN-13: 978-0307449450
  • Product Dimensions: 7.8 x 1 x 9.8 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (52 customer reviews)
  • Amazon Best Sellers Rank: #547,072 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
I purchased this book after seeing the author on Martha Stewart. This will be the third book I've purchased in a 6 month time frame after seeing the author on her show.
Let me start out by saying the photos for this book were very well done. They are so enticing they make you want to bake something.
Whenever I purchase a new book I start out with something simple. In this case I tried the Irish Soda Bread. The recipe required 4 tablespoons and 2 teaspoons of instant dry yeast for 6 cups of bread flour. I thought the ratio of yeast for this amount of flour was a lot but followed the recipe instructions.
The result was not good, the bread had a strong yeast taste and was dry. The recipe also called for raisins which offered not very much to the taste, as the yeast was overwhelming. Also, the instructions indicated to bake at 400 degrees F for about 1 hour, mine was done in 40 minutes.
I'm willing to try another recipe from this book and hoping that the measurements for the yeast was an error.
There are a lot of recipes in this book that you will typically find in a good baking book, that also covers ingredients, equipment and storage.
The recipe contents are quick breads (muffins, scones, pastries), cookies, brownies and bars, pies and tarts, cobblers, crisps and buckles, trifles, mousses, and pudding, cakes breads and foccias and savories.
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Format: Hardcover Verified Purchase
This Cookbook is wonderful... if the pictures were any better, you might want to eat the pages they are printed on....

well detailed, well worded instructions... I love that it has Explanations for WHY they suggest using some of the methods they use for cooking...

Also the SoNO cheesecake recipe (starts on page 198) is beyond Wonderful

I made the cheesecake for Easter with my family
and everyone Love, love, LOVED It....!

If i love no other recipes in this book...
it was still well worth the $$, just for that cheesecake recipe alone....

It will be one of my fav's for Years to come =)
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By Max on June 20, 2010
Format: Hardcover
This cookbook is a winner. The Lemon Drop Sugar Cookies are perfection. The first batch was so good, I immediately baked a second. I found the directions clear and easy to follow. I like the way the recipes are laid out, the tips, the descriptive information and the personal comments. This is the cookbook for creating those elusive bakery pastries, breads and desserts. Love the pictures!
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Format: Hardcover Verified Purchase
I was impressed with the easy, down-to-earth style of this self-made chef on Martha Stewart. His history towards success in the baking field, of course includes working within the Martha empire (and she writes an interesting foreward), but this down-to-earth, aesthically appealing cookbook of fairly basic, 'normal' recipes is a welcome treat from a master pastry chef. The crisps, scones, brownies and other rich, savory recipes are ones that I will be comfortable using over and over again.

I have tried the chocolate chip oatmeal coconut cookies and they are so much better than the ones on the Oatmeal box cover. Some of the cakes (Choc Ganache Cake,Boston Cream pie, orange chiffon cake) the raspberry truffle, apple chips and quiche lorraine are especially good for showers, brunches and holiday buffets. After watching John Barricelli work on tv and reading through this book cover to cover, I am inspired to take the things I ordinarily bake with Bisquick to another level, and cultivate my own artful creation of pastries with the freshest ingredients as he stresses (like splitting and scraping the vanilla bean - something that lures me every time I see it, but haven't yet tried). The recipe I tried wih success is the Potato, onion and rosemary focaccia (GREAT!)& and also tried the coconut macaroons dipped in chocolate (to die for). Look forward to tring the carrot cake cupcakes, butterscotch pudding and blueberry buckle.

Not sure I have time for the 14- step (although very clear, step by step with photos) almond croissants; and as with all cookbooks there are recipes that don't interest me such as the cherry tomato tartlet or the ginger pear danish.

The reasons I want this book in my collection are
1.
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Format: Hardcover Verified Purchase
I checked this book out from the library and used it before I made a decision to purchase.
I have more than 250 cookbooks in my collection and this one is already one of my
favorites. The instructions are clear, page layout & design conducive to
easy readying, and the recipe results are excellent. I recommend this all who
love to bake.
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Format: Kindle Edition
I borrowed this book from my library on my Kindle to see if I would be interested in purchasing a hard copy of it. Alas, I was unable to do ANY of the recipes because there were no amounts shown in any of the recipes!!! None! It is as if that part of the book was just cut off out of every single recipe. Super frustrating! Maybe there is something odd about the library version of the book but I would caution anyone who is looking to purchase the Kindle version and make sure it is a complete version before buying. I wish I would have been able to complete many of the recipes as there were some items that sounded like they would be good.
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