“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 successfully transports readers into the workings of his popular bakery.”
– Publishers Weekly, starred review
“I especially love John’s breads and I have tried almost all of them…John’s careful techniques do tend to make all of us better bakers.”
– Martha Stewart,
from the Foreword
NEW! – The Seasonal Baker
on Sale 8/21/2012.
Warm, pecan-laden sticky buns; banana streusel muffins; decadent chocolate cake layered and iced with smooth, elegant chocolate ganache; focaccia flavored with fresh herbs and topped with tomato, mozzarella and pesto. Is your mouth watering yet? This is just a preview of the delectable recipes brought to us by John Barricelli, owner of The SoNo Baking Company & Café, in THE SONO BAKING COMPANY COOKBOOK: The Best Sweet and Savory Recipes for Every Occasion.
A regular on The Martha Stewart Show and host of Everyday Food on PBS, John Barricelli has become a household name in the world of baking. Since its opening in 2005, John’s SoNo Baking Company & Café – nestled between the marinas of Water Street in South Norwalk, Connecticut – has quickly become a sought after destination for artisanal breads, specialty cakes, delicate pastries, and much, much more.
Featuring nearly 150 carefully written, foolproof recipes for sweet and savory breads and baked goods, THE SONO BAKING COMPANY COOKBOOK is a masterful, comprehensive, and inviting cookbook that home bakers will turn to again and again for all of their baking needs. Ranging from rustic favorites to sophisticated indulgences, the recipes hold as much appeal for novices as they do for advanced bakers. Some of them include:
With the addition of an extensive equipment and ingredients glossary, resource list, and baker’s pantry, THE SONO BAKING COMPANY COOKBOOK will empower home cooks to revamp their baking repertoires and create new variations on old favorites.