It is a good book but it lacks pictures. I would like more pictures for step by step instructions, at least pictures of results etc. Has some pictures put together in two places, not near corresponding recipes. I haven't tried cooking with it, it just got not interesting, not knowing what I am cooking. Some people know what brioche is, some don't.

The Cookbook is Great I had flpped through the pages looks awesome inside. when I get some extra time I will sit and read the whole cookbook plus use the recipes... Thank You!

I love the indepth explanations of what some may think are the basics of baking. The recipes are easy to understand and follow and the results are as delicious as they promise.

I love this book. I am forever on a search for the perfect crumb cake and I think my quest has finally come to an end. I love this recipe. I have had the book a few weeks and I've already made it a couple of times. The book has lots of homey good recipes for muffins (like the vanilla ones with chocolate chunks...mmmm), cakes, etc. You won't be disappointed.

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.

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. After skimming through the book, I didn't find a single recipe that requires the Butter-Nut Streusel topping, so again, it's not extremely crucial. Just something to note if you try any recipes containing the Almond Crunch Streusel (I think there's only one). Otherwise, everything else seems to be very clear (with drawings to help out for complicated recipes, like braiding dough, etc). I still give this book 5 stars because I think that the errors I found are insignificant compared to just plain bad recipes you can find in other books. Buy this book, it's really great! Just be aware of that little mix-up with those 2 recipes.

Carole Walter's book is excellent. Extremely detailed descriptions of all the recipe steps and ingredients. You always know that the recipe will work exactly if you follow her step by step method. All of her books are worth buying, esp. the Cake and Pie books. I have never had a failure with a Carole Walter recipe.

I can't add too much to the above comprehensive reviews, but must say this book is wonderful. It's well thought out and organized, easy to follow and a joy to read as a novel, which is the way I always read a cookbook the first time! I own every major baking and bread cookbook that's come out in the past 15 years, and this is definitely right up there with my favorites. Plus, the recipes workl!

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.

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. Many modern baking books don't go into this level of detail, and the older ones that I have (and they are about 50 years old) provide recipes but assume that you already know the technique. A wonderful book.

It would be difficult to expound on Laura Stokes-Gray "Cookbook Lover's" comprehensive review. The sole 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. I own all her cookbooks, and I find that I'm returning to them as I become a more experienced baker, with greater appreciation for the author and the recipes.

This is my fourth book by Carole Walter - the preceding three being single-subject volumes covering Cakes, Cookies, and Pies & Tarts. Like the others, this book doesn't disappoint. If you're a fan of Dorie Greenspan, Maida Heatter, or Abigail Johnson Dodge, this will be a welcome addition to your library. It will be your "go to" cookbook when the baking bug hits you on a cold winter's day or when you're searching for the perfect "take-along" sweet.

Walter is a pro - and it shows - but she's also friendly and approachable. As you read through a recipe, you'll feel as though a much loved grandmother is guiding you through the process. Even the more difficult recipes, such as strudel and croissants seem doable. Most of the recipes are easy, however, and the levels of difficulty are indicated for each.

The first chapter opens with "Perfect Pound Cakes" and there are 16 from which to choose, including "Sour Cream Pound Cake"; "Lemon Cream Cheese Pound Cake"; and "Butter Pecan Pound Cake". All are remarkably simple to prepare and are baked in Bundt, angel food or loaf pans - equipment already in your cabinet. It's likely you'll have the ingredients on hand, too. The second chapter, "Home-Style Coffee Cakes" boasts 19 enticing options such as "Sour Cream Marble Cake"; "Butter Crumb Coffee-Cake"; "Irish Whiskey Cake"; "Banana Chocolate Chip Cake" and "Pineapple Squares with Coconut Streusel".

Additional chapters cover "Muffins & Quick Breads"; "Biscuits and Scones"; "Yeasted Coffee Cakes"; "Brioche, Croissants & Danish"; "Strudel"; and "Coffee Break Bites". The final chapter incorporates "Streusels, Glazes, Frostings & Spreads", all of which can be used for recipes outside of this book.

"Great Coffee Cakes" is full of helpful tips and techniques. A page is dedicated to "Marbling", making the whole process much less intimidating. Other handy tips include turning muffin recipes into quick breads; effectively dealing with cutting bar cookies; and working with yeast. Helpful drawings make the more challenging recipes less so. There are five pages dedicated to "Equipment" and there's a 24-page section dealing with "Ingredients and Techniques". Walter also provides eight sources for ingredients and equipment, complete with websites and phone numbers.

The book is peppered throughout with endearing quotes from the likes of Oscar Wilde, Julia Child, and Graham Greene. Each recipe begins with a memoir, a story, or a technique and ends with recommendations for storage (some cakes are actually better the next day - but I doubt you'll be able to resist that long!). The book is a nice size and the typeface is readible, if not ideal. There are 31 pages of beautiful photographs - which for a book of 200 recipes is quite generous. For old-fashioned comfort treats, this book is nearly perfect.

Every recipe I have tried has been a keeper. I own a LOT of baking books and this one is definitely a must for bakery quality goodies!

Excellent service and I really am enjoying this cookbook.

Thanks
Josie