The Sono Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion

The Sono Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion

Hardback

By (author) John Barricelli

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  • Publisher: Clarkson Potter
  • Format: Hardback | 288 pages
  • Dimensions: 196mm x 244mm x 28mm | 1,066g
  • Publication date: 1 September 2010
  • Publication City/Country: New York
  • ISBN 10: 0307449459
  • ISBN 13: 9780307449450
  • Edition: 1
  • Illustrations note: 100 4 - Colour Photographs
  • Sales rank: 143,750

Product description

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.

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Author information

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.