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The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion Hardcover – March 9, 2010
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Recipe from the SoNo Baking Company Cookbook: Ginger Cookies
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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For anyone who hasn't enjoyed John Barricelli and his magic hands and easy-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 understand that they can address making the best loaf of bread, or the most wonderful dessert.....his enthusiasm for what he does is infectious, 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,instead of the northeast corner of the state, just so I could walk into the store and smell the bread!
Enjoy the book!....I sure will!
This is a veritable goldmine of savory and sweet baking recipes from a rather established baker who has hit the big time, exposure-wise, due to his budding relationship with one Martha Stewart..........yes indeed, Martha has introduced the world to quite the baking star.
The Sono Baking Company and Cafe, out of South Norwalk, Connecticut is the result of much dedication, sacrifice, and effort of John Barricelli, owner and baker extraordinaire. Like many, his vocation was born at birth; it was in his blood to become a first-rate baker. Through some difficult experiences in his life, he built his love and devotion to this artform, and at the same time, built his current baking empire in the same fashion.
It seemed to have started with his great-grandfather's genetic baking DNA that was passed down by his grandfather. Having lost his mother at a very young age, then his father at age 17, he became the appointed chief cook and bottle washer. Having gone to the Culinary Institute of America for his formal training (when a specific pastry program was not yet formalized), he graduated, apprenticed, then continued his studies, while working with fine chefs, and at some fine hotels and restaurants. It was after the culmination of experience that he began his first bakeries. Then after becoming an executive pastry chef, he met Martha, and eventually went to work for her. That led to his TV exposure on her present program, then to Martha's "Everyday Food" and eventually to "Everyday Baking". In 2005, he opened his current bakery to much acclaim and success.
His first foray into publishing has been a "good thing" in that it has all the marks of professionalism and presentation. While you see the Martha stamp of approval in many aspects, this baking cookbook wouldn't have been successful if the basics of good recipes and excellent instruction weren't given. Yes, while having wonderful resources is a real blessing, it has been his recipes that sell this book; he has earned his accolades by himself.
The book is heavy with hundreds of sweet and savory recipes from breads and muffins to cakes and quiches. The pages are heavy-gauge with absolutely pristine and crystal-clear photography of some of the finished goods as well as instructional photos for some projects and other generic photos of Sono Bakery itself with people and moments of the workday. Eight chapters await you with each recipe having a small introduction to what you are about to start; some are narrative regarding the history of this particular treat while most have tidbits and helpful hints of instruction. The ingredients are listed on the left in bold print while the instructions are on the right side in lighter print, and serving amounts are included. A novie baker will do quite well starting with the basics and in time, be able to work their way up this delicious ladder bite by delectable bite.
I found all the recipes to be ordinary in history meaning they are the baked comfort goods that we know and treasure. You won't find any "art nouveau" baked treats that require artistic flairs; these are baked goods that have been humble peasant foods since their beginnings, and which fulfill senses as well as stomach.
Rather than list all the recipes, I thought a sprinkling of them instead would give you an idea of the riches held within the covers of this book and hopefully give you the desire to want all of them. Each chapter opens with some personal insight to really bring out the best in these goodies!
Inside this book, you'll find:
ACKNOWLEDGMENTS: I find these sections, as well as the "Introduction", to really give the reader an idea of what the author feels, and it makes the book more personal. It was in these sections that you see how much the value and support of family means to Chef Barricelli. He misses his parents greatly, and he is indebted to family and friends, for their patience and support as he worked to build this business.
FOREWARD: Our Martha's pen on her relationship with this talented baker.
INTRODUCTION: His account of his life, both personal and professional, and how it all came together to this current status.
BAKERS PANTRY: How to get around the kitchen if you're a first-time baker as well as hints and tips for those more experienced, plus terms and explanations.
CHAPTER ONE: Muffins, Scones, Pastries, and Breakfast Cakes
Banana Streusel Muffins, Zucchini/Carrot/Cranberry Muffins, Sour Cherry Chocolate Scones, Apple Walnut Strudel, Monkey Bread, and Sticky Buns
CHAPTER TWO: Cookies, Brownies, and Bars
Double Chocolate Chunk Cookies, Kitchen Sink Cookies (love these!), Anise or Chocolate Hazelnut Biscotti (light and airy; good for a light dessert), Coconut Macaroons, SoNo Brownies, Lemon Squares, and Pecan Squares (wear elastic waistline pants when you eat these 'cause you can't stop!)
CHAPTER THREE: Pies and Tarts
The basics of pie and tart crusts, Pate Brisee and Sucree, Apple Pies, Pumpkin Pies, Chocolate Cream Pie, Plum or Blueberry Tarts and Tartlets (these are just beautiful presentations and are so easy to make), and of course, Lemon Meringue Tart
CHAPTER FOUR: Cobblers, Crisps, and Buckles
Blueberry-Nectarine Buckle, Cherry Rhubarb Cobbler, Apple Pandowdy
CHAPTER FIVE: Trifles, Mousses, and Puddings
Raspberry Coconut Trifle, Classic Chocolate Mousse (mercy!), and Butterscotch Pudding
CHAPTER SIX: Cakes (prepare yourself)
SoNo Chocolate Ganache Cake, Individual Boston Cream Pies, Lemon Pound Cake, Vanilla or Chocolate Angel Food Cake, Coconut Cake (absolute heaven!), Carrot or Red Velvet Cupcakes, and Flourless Chocolate Cake
CHAPTER SEVEN: Breads and Focaccias (reminiscent of those Sunday mornings as a kid!)
Multigrain Bread, Cinnamon Swirl Bread, Country French Bread, Brioche, Challah, Croissants, Focaccia with Tomato/Mozzarella/Pesto
CHAPTER EIGHT: Savories of Tarts, Quiches, Pies, and Bites
Tomato Tartlets, Olive and Onion Tart, Pulled Pork Empanadas, Chicken Pot Pies, and Gougeres
Yep, I know.........I'm lovin' this book because I haven't had a difficult or bad recipe yet. Thanks John, and while I'm at it, I'm waitin' for the next book! Peace!
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. the visually inspiring, beautiful, color photos I could look at again and again; The hardcover book has a high end, rich feel to the pages...I have it laying out as a tabletop book (which is why I would not consider buying a used copy)
2. the simply elegant, yet basic items like buttermilk and several other variety of scones - I make about once a month, pumpkin raisin muffins (easy to make with 1/2 Cup applesauce), choc cream pie in graham cracker crust (wow!), and fruit crumbles that my family loves.
3. Best brownies ever and other flaky, crunchy, sweet-smelling baked goods recipes -- all in one spot (like those lemon squares that I make so much, but can never put my hands on the recipe I cut out of the newspaper -- here it is!)
4.This 2010 published book is an upscale,very 'hot' contemporary addition to my cookbook collection. And, I guess I have to confess, the cover photo won me over...and the others inside will not disappoint, the breads jump off the page.
Chef Barricelli's dedication is endearing..."to all the children of the world who go through life without parents...life is tough enough...I miss you, Mom and Dad" - and I think you will enjoy his introduction as well which explains his "sweet and savory" journey to the Sono Baking Co.