Sono Rouen

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Sono Rouen

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, graceful 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 intimate 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 throughout the Northeast.
 
The SoNo Baking Company Cookbook is for both first-time and experienced home bakers who may find everything they need here. With these foolproof recipes for breads, special line of work cakes, delicate pastries, and much more, you may now develop 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 applied in your home kitchen for years to come.  John will instruct you what dough must feel like, what batter should look like, and what bread will have to 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, getting 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.

  • Amazon Sales Rank: #67726 in Books
  • Brand: Baker and Taylor
  • Published on: 2010-03-09
  • Released on: 2010-03-09
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.77″ h x 1.03″ w x 7.76″ l, 2.38 pounds
  • Binding: Hardcover
  • 288 pages
  • ISBN13: 9780307449450
  • Condition: New
  • Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
ReviewRecipe 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 big egg, at room temperature
1/4 cup unsulfured molasses

1. In a big 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, regarding 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 amongst your hands. Roll the balls in the sugar to coat, and place with regards to 2 inches detached 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 WeeklyStarred Review. A good baking book may make you feel like you’ve stepped into the uttermost bakery, finish 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, with great success transports readers into the workings of his popular bakery. The former Martha Stewart employee presents an artisanal philosophy, emphasizing the best ingredients, techniques. and instrumentation 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 likewise fun takes on classics like person Boston cream pies as well as such inventions 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.About the AuthorA 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, getting 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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60 of 67 people found the following review helpful.
3Beautiful Photos
By Joann White
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.

27 of 29 people found the following review helpful.
5If I could give it 20 stars I would…..
By M. Moody
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 =)

9 of 9 people found the following review helpful.
5Perfect!
By Max
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!

See all 24 customer reviews…

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