The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every OccasionThe SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion
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- ISBN13: 9780307449450
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
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.
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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.
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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 techniquesâ??including how to make the best brownies and the lightest meringuesâ??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. Â
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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.
- Hardcover: 288 pages (2010-03-09)
- Publisher: Clarkson Potter; 2010-03-09
- Label: Clarkson Potter
- Studio: Clarkson Potter
- ISBN: 0307449459
- Average Customer Review: based on 15 reviews
- Sales Rank in Books: #14704
i gave it 4 stars not 5 because in my opinion the book is missing one great choc. chip cookie recipe. the one recipe he has included
contains a fat substitute made with prunes..other than that great photography and recipe layout....a great book if you love to bake !
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
Ingredients Glossary
Equipment Glossary
Sources
Index
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!