“John has the uncanny ability to create recipes that all of us can make and enjoy. In this collection there are many sweet and savory dishes that are certain to become family favorites.” —MARTHA STEWART
About The Book
Both novice and experienced home bakers will love John Barricelli’s follow-up to the acclaimed SoNo Baking Company Cookbook. In THE SEASONAL BAKER: Easy Recipes from My Home Kitchen to Make Year-Round, John shares easy, mouthwatering recipes that put everyday home baking within reach for even the most harried among us.
In this collection of 135 sweet and savory recipes that John makes at home, his family stories and seasonally driven use of produce make it easy to create fresh food for everyday baking. He also includes a definitive glossary on how to buy, store, and prepare fruits and vegetables.
The recipes in THE SEASONAL BAKER were conceived with family in mind. John created the Nectarine-Mango Cobbler with Blackberries for his youngest son, Elenore’s Plum Cake is adapted from his German mother-in-law’s recipe, and the Chestnut Sponge Cake with Bittersweet Chocolate Sauce was inspired by the fun of peeling roasted chestnuts as a child at the Christmas dinner table. John and his eldest son used to ride their bikes to pick fresh raspberries and then rush home to make Nik’s Raspberry Gelato. The Citrus-Glazed Sablés are a favorite cookie of John’s that came together after his many visits to Key West. Also included are all the pizzas, such as Grilled Pizza with Figs and Ricotta and savory dishes, such as the Asparagus Tart with Herbed Béchamel and Gruyère, and the Spinach and Feta Turnovers, that John’s been making for his family for years. These recipes are as eye-catching as they are delicious, and are accessible enough to teach new bakers the ropes of creating meals for the whole family.
About The Author
JOHN BARRICELLI is the owner and chef of the SoNo Baking Company & Café in South Norwalk, Connecticut, which opened in 2005, and a new location in nearby Westport. For many years he worked at Martha Stewart’s magazines and television and radio shows. He was also the host of the PBS show Everyday Baking. A third-generation baker with thirty years of experience, he worked at River Café, Le Bernardin, and Four Seasons before opening his own bakeries. He is a graduate of the Culinary Institute of America and author of The SoNo Baking Company Cookbook.