The Sono Baking Company Cookbook

You know how sometimes when you see or read something that just really gets your attention and you find yourself really happy you found it? Well, this was one of those experiences for me and the certainty of having made a great choice continues to prove itself recipe by recipe! 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!

Thank you.

Martha Stewartのテレビ番組でおなじみのJohn Barricelliのデザートとパンのレシピ本です。テレビではとても簡単にできて、しかも美味しいレシピが多く、私もファンの一人でした。Martha Stewart's Baking Handbookと比較するとレシピに若干の違いがあるものの、ほぼ同じです。Baking Handbookの方がテクニック等の説明が初心者向けに丁寧に写真付きで書かれているのでお勧めです。また、Sonoは写真が少ないので魅力に欠けます。MarthaのBaking Handbookをお持ちの方は必要ないと思いました。

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. 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.

I ordered this book from Amazon after I saw in in Kelly & Walsh bookshop in Hong Kong. As I live in Australia, I'm not familiar with the author's television program, so I based my decision to by the book on the photographs (very nice food photography, although not every recipe is photographed) and the diversity of the recipes (some of the recipes have a different twist to standard Australian bakery fare (for example, the strawberry thumbprint corn muffins). It was hard to choose what to bake first. The most appetizing thing in the book to me seems like the Tart Topezienne. But that looks like it might take all afternoon, so I'll save it for a rainy day. Instead I started with the blueberry muffins. The recipe looks (as it should) fairly straightforward, but there are a couple of tricks for Antipodian readers. Firstly, the conversion of the cooking temperatures. Get out your calculator (or your Stephanie Alexander Cook's Companion), because the book only has farenheight temperatures. Second, some of the measuring systems are a bit wacky, eg. half a cup (1 stick) of room temperature butter. I think it would be more user friendly if it had the measurements for each ingredient (for example, in the case of the butter, 120gm). It would also be good if the author gave bakers some reassurance about substitutes for a standing mixer with a paddle attachment. I bake a lot, and I don't have one of these. It would probably make my life a lot easier, but so far I think I've done pretty well without one (note to muffin bakers, you can just use a regular hand held mixer). Apart from these very minor complaints, I think the description of the recipes is good. I guess our recent equivalent of this book is probably the Bourke St Bakery Cookbook (a great book!), as both books cover the field in terms of muffins, cakes, slices, pastries and savory items. I've just tasted my first still warm blueberry muffin and can report that the results are pleasing (not too heavy, not too sweet). I would recommend this book for bakers who are ready to move past the mix-in-one bowl and pour style of baking and ready to try some slightly more complicated techniques with good results.