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Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight Hardcover – October 16, 2007


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Product Details

  • Hardcover: 416 pages
  • Publisher: Clarkson Potter; First Edition, First Printing edition (October 16, 2007)
  • Language: English
  • ISBN-10: 0307237559
  • ISBN-13: 978-0307237552
  • Product Dimensions: 7.6 x 1.2 x 9.4 inches
  • Shipping Weight: 2.6 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #354,817 in Books (See Top 100 in Books)

Editorial Reviews

Review

“Our beloved baker and master recipe writer Carole Walter has given us another treasure with Great Coffee Cakes, Sticky Buns, Muffins & More, which has recipes for very special cakes (including an exquisitely textured whipped cream pound cake) and real Danish pastries as well as wonderful tips for special baking that will make you proud.”
—Shirley O. Corriher, author of CookWise

“What a great combination: 200 recipes for the simple, homey sweets we love best and Carole’s precise instructions to make sure we make them right.  This is a terrific collection that’s bound to keep home bakers happy for years.”
—Dorie Greenspan, author of Baking: From My Home to Yours

"Carole Walter's salute to pastries and breads makes me want to get out my mixer, preheat my oven, open up my pantry, and start baking. With Great Coffee Cakes, Sticky Buns, Muffins & More in my kitchen, mornings have become a little bit sweeter."

--Gale Gand, pastry chef and restaurateur

“I first tasted Carole’s authentic Danish more than twenty-five years ago. It was–and still is–among the best things I have ever eaten. In Great Coffee Cakes, Sticky Buns, Muffins & More, Carole outdoes herself, giving us that fabulous recipe and about 200 more just as wonderful.”

--Nick Malgieri, author of A Baker’s Tour and How to Bake

About the Author

CAROLE WALTER has studied with famous pastry chefs in the United States, France, Austria, Italy, and
Denmark and has taught baking classes for more than twenty years at places such as Sur La Table and Williams-Sonoma (for her current teaching schedule, visit www.carolewalter.com). A past president of the New York Association of Cooking Teachers and a charter member of the International Association of Culinary Professionals, Walter is the author of Great Cakes, Great Pies & Tarts, and Great Cookies. She lives in northern New Jersey with her husband, Gene. This is her fourth book.

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Customer Reviews

The instructions are so clear and easy to follow.
Reecia Thompson Stoglin
The variety of recipes is wonderful and everything I've made has been delicious.
Retired_Geek
CArole Walter always does a great job of putting baking books together.
Sharyn Johnson

Most Helpful Customer Reviews

55 of 56 people found the following review helpful By Jeegyar on January 20, 2008
Format: Hardcover
This is a GREAT baking book. I've tried several recipes already and they were all mouthwatering! So many varieties of baked goods are covered in this book, it's almost like a breakfast baking bible. Every recipe has an "At A Glance" box which tells you what kind(s) of pan you need, how to prep the pan, rising time (if necessary), oven temp, baking time, and difficulty so you can choose recipes based on time requirements, difficulty, etc. Recipes also tell you ahead of time if any advanced prep is required, such as refrigerating overnight.

The only problem I've found thus far is a few editorial errors, such as in muffin recipes that only make a dozen muffins... it tells you to use one muffin pan and put the oven rack in the lower third, but later says to rotate pans from top to bottom and back to front during cooking, which is clearly copied and pasted in every muffin recipe, including the ones that only use one pan. This isn't a huge deal. One glaring error, however, is in the "Streusels, Glazes, Frostings and Spreads" chapter. It appears that whoever edited this book, or possibly the printers, screwed up a couple of the recipes. The instructions for Carole's Favorite Streusel are correct, but then are repeated verbatim for part one of the Almond Crunch Streusel (which makes no sense for the ingredients required). Then under the Butter-Nut Streusel recipe, you can find the correct instructions for part one of the Almond Crunch Streusel. This isn't much of a pain once you realize the error. The Butter-Nut Streusel cannot be made, though, since there are no leftover instructions I could find under any of the other recipes in the section.
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33 of 35 people found the following review helpful By Cookbook Gal VINE VOICE on January 3, 2008
Format: Hardcover Verified Purchase
It would be difficult to expound on Laura Stokes-Gray "Cookbook Lover's" comprehensive review. The primary weakness of the book is the dearth of photographs - don't get me wrong, there are photos, but a rather small selection considering the number of recipes. Luckily, one of Walters' greatest strengths is her detailed instructions. The recipe measurements are given in cups and teaspoons, not grams and mL, and they are geared toward home bakers. Each recipe has a difficulty rating, with detailed prep instructions listed in a sidebar.

A couple of cons: the book could have used just a few more pictures of some of the more complex or interesting finished desserts. It could also use more careful editing. For example, it seems like the editors just cut and pasted the instructions for Carol's Favorite Streusel into the other streusel recipes, even though they do not make double batches of streusel.

I think that some of the most useful chapters in the book are those dealing with strudel and danish pastry. Walter provides lengthy, detailed instructions for these baked goods, plus mouth-watering recipes. A wonderful, wonderful book. I've baked about 12 things out of it, and everything has been very well received.
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26 of 27 people found the following review helpful By Retired_Geek on February 13, 2008
Format: Hardcover
Review by "Retired Geek's Wife": This cookbook is excellent! The directions are clear and well-written, with all the details needed for techniques you may not be familiar with. Each recipe is rated for difficulty, so if you are inexperienced you can start with the "1 cup" recipes. Then, as you build your confidence, move onto the more difficult recipes. The variety of recipes is wonderful and everything I've made has been delicious. The one small problem I've had is on the ingredients list. For example, it will indicate 3 1/4 cups flour in the ingredients list. Then in the detailed directions only 3 cups are used in the mix and the extra 1/4 cup is for the kneading process. It would be better to have it noted in the ingredients list separately. A minor problem, and if I read directions more carefully, not really a problem at all. If you are only going to buy one dessert cookbook, this is the one to get.
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12 of 12 people found the following review helpful By C. Dixon on April 18, 2011
Format: Hardcover
I absolutely adore this book. Usually, corrections to cookbook recipe errors can be found from the publisher; just e-mail their customer service department and ask.

Here are the corrections for "Great Coffee Cakes" according to Random House and are found at: [...]

CORRECTIONS TO GREAT COFFEE CAKES

ALMOND CRUNCH STREUSEL (PAGE 351)
Steps 1 & 2 should read:

1. Position the shelf in the lower third of the oven. Heat the oven to 325°F. Line a baking sheet with Silpat or Release aluminum foil. Set aside.

2. Beat the egg white in a small bowl until foamy. Add the sugar and almonds and toss to coat. Spread the almonds on the prepared pan and bake for 10 minutes. Remove from the oven and using a spatula, turn the almonds over and break up the large pieces as best you can. Bake for another 8 minutes, or until crisp and golden brown. When cool enough to handle, break the nuts into smaller pieces.

--------------------------------------------------------------------------------------------------
BUTTERNUT STREUSEL (page 353)
Makes: Enough for one 10-inch round or 9 x 13 x 2-inch coffee cake
Or 16 -18 muffins
½ cup (1 stick) unsalted butter
½ cup sugar
' cup slivered almonds
¼ teaspoon almond extract
1 ' cups all-purpose flour, spooned in and leveled
' teaspoon salt

1. Place the butter in a heavy-bottomed 3-quart saucepan and heat until almost melted; remove from the heat.

2. Place the sugar, almonds and extract in the work bowl of a food processor fitted with the steel blade. Pulse 6 - 8 times, then process until the almonds are finely chopped. Add the flour and salt and pulse to combine.

3.
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