What do you think?
The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion
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 & Cafe 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 Cafe, Le Bernardin, and the Four Seasons Restaurant. He then owned and ran Cousin John's Cafe 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."
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 & Cafe 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 Cafe, Le Bernardin, and the Four Seasons Restaurant. He then owned and ran Cousin John's Cafe 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."
288 pages, Hardcover
First published January 1, 2010
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 21 of 21 reviews
February 24, 2018
Note on Kindle edition: I understand there was a problem for a while with the Kindle edition. The sample looked OK, but when users downloaded the file, the quantities didn't show on the page. I did not have that problem with the Kindle edition I borrowed from the library. I had the opposite problem: the quantities were squished up against the ingredient with no space in between. All I can say is that the very few times I've had a formatting problem with a purchased Kindle book, Amazon has quickly refunded my money or provided a corrected file.
I'm really torn between two and three stars for this book. I rate cookbooks based on their functionality, organization and format, and whether I think I'll cook from them. For each thing I liked about this cookbook, there was something that didn't work for me.
a) I liked the recipe selection, which includes sweet and savory. The formatting of the recipes could have been better. Seems it was designed more for armchair cooks than cooking from.
b) It is beautifully photographed, although the photos are often more artistic than illustrative of the recipe. (I'm OK with that. I know what a muffin or custard looks like.)
c) Links worked well, but you have to go to the beginning of each chapter for a list of the recipes included in the section. Why not just list them all in the Table of Contents so we can click directly to it?
d) I appreciate the storage tips, but they are what I'd call "cake stand dependent." Don't know bout most folks, but I can't fit a cake stand in my fridge without removing a shelf. And then there was this one: the book reads, "No need to cover breads with foil, wrap or bags; instead, place the bread cut side down on the counter, preventing air from getting to it. Store for up to two days. OK, I worked in restaurant kitchens, so I am a freak, practically OCD-level, about clean counters, and even I wouldn't store cut food directly on my counter tops. I've been in other people's kitchens, and no way would I want to eat anything that has been set directly on their counters. Stuff gets spilled. People lean on, breath on, put their filthy purses or cell phones or gym bags on counters. Hell, my neighbor's dog jumps on hers. No thank you. Either get a bread box or at the very least set the cut side of the bread on a plate. Sheesh.
d) Perhaps most importantly, the two recipes I tried just weren't to my taste. I didn't hate them, but I didn't love them either.
I made the banana streusel muffins, the buttermilk scones, and the lemon mousse. I would like to have made the tomato tart, but not with any tomato to be had in February.
The muffins smelled amazing. Although I used the 12-cup "regular" muffin tin called for, I probably should have made them in my larger pan because the cups were overfilled and the tops overflowed onto the pan rather than having that nice rounded muffin dome. IMO, the texture of these was more like a cupcake than a muffin. The banana flavor was good, but I found them too sweet for my taste. The streusel topping had a nice crunch, but they didn't hold well. I stored them in a plastic container lined with a piece of parchment and a thin cotton tea towel over the top. (The lid wouldn't fit without squishing the muffins.) The next day, the streusel had gone soft and the bottoms were wet/oily. Apparently, there is such a thing as too much butter. The husband, who loves banana muffins and butter, thought they were "OK." He liked the addition of the streusel, but also thought they were more cakey than muffin-y and too sweet. We both wondered if the recipe could be adapted as a coffee cake.
The buttermilk scones were more successful, but I didn't think they were any better than the ones I usually made. They also don't hold well, although ten minutes in a low oven perked them up a bit. And the lemon mouse was nice, but not really that lemony.
Maybe I'd like Barricelli's savory recipes better. I didn't really have time to test any of those before the book loan expired. As for the sweets, the overall impression is that they were too sweet for our tastes.
I'm really torn between two and three stars for this book. I rate cookbooks based on their functionality, organization and format, and whether I think I'll cook from them. For each thing I liked about this cookbook, there was something that didn't work for me.
a) I liked the recipe selection, which includes sweet and savory. The formatting of the recipes could have been better. Seems it was designed more for armchair cooks than cooking from.
b) It is beautifully photographed, although the photos are often more artistic than illustrative of the recipe. (I'm OK with that. I know what a muffin or custard looks like.)
c) Links worked well, but you have to go to the beginning of each chapter for a list of the recipes included in the section. Why not just list them all in the Table of Contents so we can click directly to it?
d) I appreciate the storage tips, but they are what I'd call "cake stand dependent." Don't know bout most folks, but I can't fit a cake stand in my fridge without removing a shelf. And then there was this one: the book reads, "No need to cover breads with foil, wrap or bags; instead, place the bread cut side down on the counter, preventing air from getting to it. Store for up to two days. OK, I worked in restaurant kitchens, so I am a freak, practically OCD-level, about clean counters, and even I wouldn't store cut food directly on my counter tops. I've been in other people's kitchens, and no way would I want to eat anything that has been set directly on their counters. Stuff gets spilled. People lean on, breath on, put their filthy purses or cell phones or gym bags on counters. Hell, my neighbor's dog jumps on hers. No thank you. Either get a bread box or at the very least set the cut side of the bread on a plate. Sheesh.
d) Perhaps most importantly, the two recipes I tried just weren't to my taste. I didn't hate them, but I didn't love them either.
I made the banana streusel muffins, the buttermilk scones, and the lemon mousse. I would like to have made the tomato tart, but not with any tomato to be had in February.
The muffins smelled amazing. Although I used the 12-cup "regular" muffin tin called for, I probably should have made them in my larger pan because the cups were overfilled and the tops overflowed onto the pan rather than having that nice rounded muffin dome. IMO, the texture of these was more like a cupcake than a muffin. The banana flavor was good, but I found them too sweet for my taste. The streusel topping had a nice crunch, but they didn't hold well. I stored them in a plastic container lined with a piece of parchment and a thin cotton tea towel over the top. (The lid wouldn't fit without squishing the muffins.) The next day, the streusel had gone soft and the bottoms were wet/oily. Apparently, there is such a thing as too much butter. The husband, who loves banana muffins and butter, thought they were "OK." He liked the addition of the streusel, but also thought they were more cakey than muffin-y and too sweet. We both wondered if the recipe could be adapted as a coffee cake.
The buttermilk scones were more successful, but I didn't think they were any better than the ones I usually made. They also don't hold well, although ten minutes in a low oven perked them up a bit. And the lemon mouse was nice, but not really that lemony.
Maybe I'd like Barricelli's savory recipes better. I didn't really have time to test any of those before the book loan expired. As for the sweets, the overall impression is that they were too sweet for our tastes.
May 24, 2010
one of my favorite cooknooks that I have read this year. Baking is my prefernce in the kitchen and this books covers not only the sweets such as cookie, cakes, custards and danish (etc); it also covers savory baking such as Tomato Cobbler, Pulled Pork Empanadas and Three Pepper Quiche (etc). It also has a great reference guide and glossery of ingredients if you are a not-to-familiar cook.
June 7, 2024
3.5 stars largely because the lack of sufficient photographs
Many of the classic standbys but with some lovely unique and new recipes to add to your favourites:
Raspberry Streusel Pinwheels
Sour Cream Coffee Cake
Lemon Drop Sugar Cookies*
Pecan Squares
Pumpkin Pie
Apple Cranberry Crostata
French Blueberry Tartlets
Blueberry Coconut Tartlets
Banana Almond Tart
Cherry Rhubarb Cobbler
Plum Crisp
Lemon Mousse
(All the trifles, mousses and puddings really!)
Caramel Bread Pudding*
Chocolate Bavarian Torte
Orange Chiffon Cake
Country French Bread
Herb Focaccia
Leek, Asparagus, and Corn Tart
Many of the classic standbys but with some lovely unique and new recipes to add to your favourites:
Raspberry Streusel Pinwheels
Sour Cream Coffee Cake
Lemon Drop Sugar Cookies*
Pecan Squares
Pumpkin Pie
Apple Cranberry Crostata
French Blueberry Tartlets
Blueberry Coconut Tartlets
Banana Almond Tart
Cherry Rhubarb Cobbler
Plum Crisp
Lemon Mousse
(All the trifles, mousses and puddings really!)
Caramel Bread Pudding*
Chocolate Bavarian Torte
Orange Chiffon Cake
Country French Bread
Herb Focaccia
Leek, Asparagus, and Corn Tart
January 3, 2019
I feel that the description of this book promised more than it delivered. I was disappointed to see that ingredients were only given by volume and not weight. I also did not find the recipes to by more descriptive than usual about what your dough should feel like or your batter should look like. There are some tasty sounding recipes, and the photographs are beautiful, but I don't feel like this book is anything special.
January 27, 2019
Some of the recipes use an unusually poor description of ‘course salt.’ I like salt but I don’t like my croissants to be encased in salt crystals. My guess is that I used an inappropriate type of ‘course salt’ but a little more description might have made my efforts worth my time.
The red velvet and its non-cream cheese icing is sublime. So there’s that.
The red velvet and its non-cream cheese icing is sublime. So there’s that.
September 11, 2018
A very thorough baking cookbook.
December 18, 2020
Great cookbook.
October 22, 2012
My first glance through this cookbook, and all it’s wonderful pictures and recipes, and I instantly gained five pounds! Apple Handpies, Raspberry Linzer Bars, SoNo Chocolate Ganache Cake, and Chocolate-filled Almond Macaroons are just the start of the wonderful, decadent recipes within the pages of this book. There are also recipes for Focaccias, Quiches, and breads!
The range of recipes not only gives wonderful choices on what to pick from, but ensures that within these pages, there is something for every cook’s skill level – from novice home bakers to the more experienced baker. The book is comprised of eight chapters:
Muffins, Scones, Pastries and Breakfast Cakes
Cookies, Brownies and Bars
Cobblers, Crisps, and Buckles
Cakes
Breads and Focaccias
Savories: Tarts, Quiches, Pies and Bites
Close to 150 delicious, delectable, decadent recipes waiting for you to try. Each chapter is prefaced with historical information about what is to follow, and includes tips and techniques to help the novice baker and the more experienced baker as well. Techniques range from melting chocolate, to how to pipe cookies onto a baking sheet, to preparing a water bath for your cake. Within the recipes, there are many suggestions on variations and ingredient substitutions, which is something I really liked.
There is an “Ingredients Glossary”, which lists commonly used ingredients, their uses, how to store them, and what is preferable for the best recipe results. There is also an “Equipment Glossary” which includes many of the “must haves” in the kitchen. Each description also includes the purpose of the equipment, various uses for each item, and again, what is preferable for carrying out the “perfect” recipe.
Recipes for Chocolate Angel Food Cake, Apple Cranberry Crostata, Chocolate Bavarian Torte, Sausage Peppers and Feta Focaccia, and Corn Crab and Chive Tart all await you within the pages of this book!
The range of recipes not only gives wonderful choices on what to pick from, but ensures that within these pages, there is something for every cook’s skill level – from novice home bakers to the more experienced baker. The book is comprised of eight chapters:
Muffins, Scones, Pastries and Breakfast Cakes
Cookies, Brownies and Bars
Cobblers, Crisps, and Buckles
Cakes
Breads and Focaccias
Savories: Tarts, Quiches, Pies and Bites
Close to 150 delicious, delectable, decadent recipes waiting for you to try. Each chapter is prefaced with historical information about what is to follow, and includes tips and techniques to help the novice baker and the more experienced baker as well. Techniques range from melting chocolate, to how to pipe cookies onto a baking sheet, to preparing a water bath for your cake. Within the recipes, there are many suggestions on variations and ingredient substitutions, which is something I really liked.
There is an “Ingredients Glossary”, which lists commonly used ingredients, their uses, how to store them, and what is preferable for the best recipe results. There is also an “Equipment Glossary” which includes many of the “must haves” in the kitchen. Each description also includes the purpose of the equipment, various uses for each item, and again, what is preferable for carrying out the “perfect” recipe.
Recipes for Chocolate Angel Food Cake, Apple Cranberry Crostata, Chocolate Bavarian Torte, Sausage Peppers and Feta Focaccia, and Corn Crab and Chive Tart all await you within the pages of this book!
September 9, 2012
A third generation baker and owner of Sono Bakery in Connecticut, John Barricelli is also a familiar face on the Martha Stewart food shows.
The book is divided into chapters: 1) Muffins, Scones, Pastries, Breakfast Cake 2) Cookies, Brownies, Bars 3) Pies and Tarts 4) Cobblers and Crisps 5) Trifles, Mousses and Puddings 6) Cakes 7) Breads and Focaccias 8) Savories: Tarts, Quiches
An Italian heritage is reflected in the choice of recipes. Included are standards – muffins, chocolate chip cookies, cheesecake, cobblers; as well as more complex baking- pies and tarts, bavarian torte, brioches, croissants, foccacia.
The instructions are clear and detailed with ‘Technique Tips’ for most of the recipes. While I am not a professional baker, and randomly bake as an average home baker, this will be one of those books to keep on the bookshelf, inspiring me to try more.
MADE: Zucchini Carrot Cranberry Muffins | Lemon Drop Sugar Cookies | Spritz Cookies (almond) | Lemon Pound Cake
TO TRY: Double Chocolate Cookies | Chocolate Chip Oatmeal Coconut Cookies | Jam Tartlets | Potato Onion Rosemary Focaccia | Leek Asparagus Corn Quiche
The book is divided into chapters: 1) Muffins, Scones, Pastries, Breakfast Cake 2) Cookies, Brownies, Bars 3) Pies and Tarts 4) Cobblers and Crisps 5) Trifles, Mousses and Puddings 6) Cakes 7) Breads and Focaccias 8) Savories: Tarts, Quiches
An Italian heritage is reflected in the choice of recipes. Included are standards – muffins, chocolate chip cookies, cheesecake, cobblers; as well as more complex baking- pies and tarts, bavarian torte, brioches, croissants, foccacia.
The instructions are clear and detailed with ‘Technique Tips’ for most of the recipes. While I am not a professional baker, and randomly bake as an average home baker, this will be one of those books to keep on the bookshelf, inspiring me to try more.
MADE: Zucchini Carrot Cranberry Muffins | Lemon Drop Sugar Cookies | Spritz Cookies (almond) | Lemon Pound Cake
TO TRY: Double Chocolate Cookies | Chocolate Chip Oatmeal Coconut Cookies | Jam Tartlets | Potato Onion Rosemary Focaccia | Leek Asparagus Corn Quiche
May 29, 2010
I haven't tried anything from the book yet-but I just have to say that after comparing many recipes before, and being an avid baker myself, I can tell the recipes are top notch. The full color photos of almost every item are gorgeous, and this book includes recipes that you can find many (if any!!) other places, such as cheese danishes, molten chocolate cakes, miniature boston cream pie. They cover cookies, pies, cakes, breads, rolls, scones-the list goes on and on. They must have hundreds of recipes in that book. And I want to try them all.
April 13, 2016
This is the original daddy of baking cookbooks from John Barricelli who owns The SoNo Baking Company in South Norwalk, Ct. I have checked this book out multiple times from our library but recently have been more fascinated in making my own bread just like SoNo! After my daughter worked for John this past summer, our family will never go back to store bought bread! It's a shame that he does not have his rye recipe in this book, but the multigrain is to die for!
February 9, 2015
It's a good baking book in terms of explanation and choices of variation of a recipe. I have yet to try any of the recipe, but definitely will do soon.
I would be better if each of the recipe were included with picture of a finished product. Sometimes it's hard to imagine how would it turn out to.
I would be better if each of the recipe were included with picture of a finished product. Sometimes it's hard to imagine how would it turn out to.
April 21, 2010
I didn't get a chance to try any of the recipes, but I would love to try the following: Italian Rustic Bread, Uncle Bobby's Chocolate Chunk Cookies, Apple Handpies, and SoNo Chocolate Ganache Cake.
The breads look heavenly and the photos are great. Makes me want to visit the SoNo Bakery!
The breads look heavenly and the photos are great. Makes me want to visit the SoNo Bakery!
March 14, 2010
I wish I had the time and the expertise to bake everything in this book! Great recipes and pictures.
May 24, 2010
Great photos and tons of recipes that I want to try. I was not expecting much when I picked this book up, and I have been pleasantly surprised.
November 24, 2010
I LOVE this cookbook. The pictures are beautiful, the recipes deeeeee-licious. Can't get enough of the blueberry muffins. Yum!!
December 9, 2010
beautiful pictures and the recipes look fantastic. this would be a nice gift for the baker in your life.
February 2, 2011
i want this book!!!
January 21, 2013
The glossary at the back is really helpful. He was a good teacher on PBS and I was glad this book came out after the show quit production. His teaching style comes out in his book as well.
April 7, 2013
Excellent recipes.
February 13, 2014
A few good recipes, but John leaves much to be desired in his articulating the baking process. Not a great resource for baking.
Displaying 1 - 21 of 21 reviews