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Coffee And Cake: Enjoy the Perfect Cup of Coffee--with Dozens of Delectable Recipes for Café Treats Hardcover – Sep 3 2010

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Product Details

  • Hardcover: 160 pages
  • Publisher: Cookbooks (Sept. 3 2010)
  • Language: English
  • ISBN-10: 0061938327
  • ISBN-13: 978-0061938320
  • Product Dimensions: 20.3 x 1.6 x 20.3 cm
  • Shipping Weight: 567 g
  • Amazon Bestsellers Rank: #1,526,711 in Books (See Top 100 in Books)

Product Description

From the Back Cover

What better way to welcome friends and family than with a steaming cup of coffee and some delectable cake?

In Coffee and Cake, acclaimed cookbook author Rick Rodgers presents dozens of recipe pairings for these classic and inseparable components. Rodgers starts with coffee, teaching the basics, from choosing the perfect beans to brewing a fabulous cup or pot. And he offers a selection of delicious international treats, both hot and iced, that can be whipped up at home—from Spiced Mocha and Thai Iced Coffee to a Coffee Frappe and even an Espresso Martini.

Rodgers then provides an array of recipes for delicious cakes designed to be savored with coffee, whether it's for a special after-dinner dessert or a get-together with family, neighbors, or friends. Whip up a simple and rustic treat like Apple-Cranberry Ginger Loaf for a coffee klatsch. Indulge the young and the young at heart with Peanut Butter Cupcakes with Milk Chocolate Ganache. Here, too, are American-style cakes sure to bring back wonderful childhood memories, including Angel Food Cake with Coffee Cream, as well as Chocolate-Strawberry Sachertorte and more elaborate creations worthy of a European café.

So make that next cup special—serve up a wonderful helping from Coffee and Cake.

About the Author

Rick Rodgers is the author of more than thirty-five cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to comfort food. His recipes have appeared in Cooking Light, Fine Cooking, and Food & Wine and on, and he is a frequent contributor to Bon Appétit. He lives in the New York tristate area.

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Most Helpful Customer Reviews on (beta) 29 reviews
13 of 15 people found the following review helpful
Can't recommend this one... Sept. 25 2010
By Amazon Customer - Published on
Format: Hardcover Vine Customer Review of Free Product
I'm a coffee fanatic and love to bake, so this was an anxiously awaited title, but what a disappointment!

First, there aren't that many recipes; much of the book is "informational". For instance, pages of "a short history of coffee", coffee terminology and brief discussions of the various coffee growing regions of the world, as well as descriptions of how coffee is processed and roasted start the book. Then, there are the instructions on how to brew coffee and laborious coverage of the various pots and machines used to brew coffee. All this before we get to a single recipe, and this is just the coffee section of the book.

The cake section follows the same pattern; over 20 pages of truly basic information precede any recipes. How basic? Try this: "flour is the backbone of all cake recipes. Milled from wheat, flour is mostly starch..." For anyone who has a modicum of experience baking, reading these pages is the equivalent of an accomplished pianist playing "chopsticks". Yet, the descriptions are so superficial that this isn't an appropriate learning text for a neophyte, either.

Then, there are the recipes. The first one I tried, the "Apple-Cranberry Ginger Loaf" was awful. I seriously have to wonder whether there wasn't an editing error in the ingredient list. Don't try this one at home.

Not every recipe has a picture of the finished product and some probably should have. For instance, the "Butterfly" cupcakes are described as "whipped cream-and-preserves-filled cupcakes, decorated to look vaguely like butterflies..." We'll never know how vaguely like butterflies they look, because they're not pictured.

There are too many other excellent cookbooks and resources out there to waste time on this one.

Try these alternatives:

For all things coffee, try spending some time on [...].

To satisfy that craving to bake wonderfully luscious recipes for cakes and other baked goods, try "Tartine", "The Sweeter Side of Amy's Bread", "The Sono Baking Company Cookbook" and Rose Levy Beranbaum's "The Cake Bible".
4 of 4 people found the following review helpful
Treat your tastebuds to a European vacation... Oct. 8 2010
By Bundtlust - Published on
Format: Hardcover Vine Customer Review of Free Product
Rick Rodgers, author of the delightful tome Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague, returns to the subject of European-style coffee and baked goods in "Coffee and Cake." The first forty pages or so are devoted to an excellent, in-depth coffee primer, which includes a brief history of coffee, "coffee talk" (flavor notes and adjectives used to describe coffees, similar to wine tasting), growing regions, brewing tips, a section devoted solely to espresso, and types of coffee pots.

The included coffee recipes cover European territory such as Viennese coffees (fiaker), spiced mocha, Irish coffee, café brulot from New Orleans, and more far-flung variations such as Vietnamese and Thai (iced) coffee, along with a DIY frappe recipe (ice cream, espresso and whole milk) and an espresso martini.

As for the baking half, it's kicked off by an excellent baking primer that would be helpful for novice bakers in particular. There's in-depth discussion of ingredients, equipment, baking and cooling, and decorating. The cake recipes are divided into four parts. If you're looking for comfort food, you'll find heirloom recipes like apple-cranberry ginger loaf from the author's grandmother, almond blueberry buckle, or cinnamon swirl coffee cake. For the kids (and kids at heart), there's a section devoted to cupcakes and frosting. Gracious Southern-style cakes include ambrosia coconut cake and spice layer cake with praline frosting. You'll also find new favorites like a S'mores cheesecake and chocolate cake with chocolate malt frosting.

The first recipe that I tried was the apple-cranberry ginger loaf; I wrote the author to make sure that 2 cups unsweetened applesauce and 1/2 cup butter was correct, since that seemed like a lot of liquid for one loaf. Rick confirmed that it was. I made it minus the stick of butter in the interest of making the recipe low-fat and upped the ginger to 1/2 cup, and was rewarded with a moist, fruit-studded spice cake that would make a beautiful gift if baked in a decorative loaf pan like Nordic Ware Pumpkin Loaf Pan. Rick advises baking in a 9 x 5 pan, or you'll end up with extra batter. The apple-cranberry ginger loaf would also make great muffins for those chilly mornings on the go.

The European-style cakes are where the book really shines, and they pair wonderfully with Viennese coffees such as the fiaker (for more of Rick's European coffee recipes, try to find a copy of the excellent and out-of-print Kaffeehaus). Black Forest cake, moaahaccino torte, hazelnut gateau with coffee buttercream, chocolate-strawberry sachertorte, and tiramisu cake with mascarpone frosting will transport your tastebuds on a culinary vacation. The book wraps up with a handy (if brief) list of (online) sources, including Amazon.

"Coffee and Cake" does run on the short side at only eleven coffee recipes and twenty-five for cake, but Rick's excellent primers, engaging writing style, and step-by-step instructions make this a good choice for a novice baker, or for the hostess of a coffee (or book) club (it's the perfect size to tuck into a gift basket). There are numerous beautifully-staged photos that show off the included recipes. It's also printed in the US, which is becoming a rarity these days. More experienced bakers will want to try Rick's Kaffeehaus (if you can find it), Doris Greenspan's Baking: From My Home to Yours or Carole Walter's Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight.
4 of 5 people found the following review helpful
Wonderful book! Oct. 2 2010
By Tooncesmom - Published on
Format: Hardcover Vine Customer Review of Free Product
I received Coffee and Cake to enjoy and to review. Here's my take on Rick Rodgers book:

Nice size at 8 1/4 inches square. Hardcover with enough color photos to make it really interesting, some by istock and the rest by Ben Fink.

Rodgers offers a pleasant introduction, explaining the seeming inseparability of coffee and cake from its Old World beginnings. A Coffee Primer explains the history of America's favorite beverage from its origin in Ethiopia down to coffeehouse culture. The reader will learn coffee terms, where the various berries are grown and size of the annual harvest (Brazil is the largest harvester at over 45 million bags). Processing and roasting are also covered, but brewing the perfect cup may be of primary interest to most readers; that and which coffeemaker to use. The reader has a choice between manual French press, drip, moka and several electric versions including espresso machines. (My personal preference is the Melitta filter shown on page 21.) Then there's an entire section on hot and cold coffee beverages: Irish Coffee, Café Brûlot, Viennese Fiaker with golden rum and whipped cream. Yum! How about an Espresso martini? You'll find it on page 38.

On to A Cake Primer listing the reasons for each ingredient, measuring, baking pans, mixers and a variety of tools. Technique, decorating, storing and serving are covered in just enough detail to keep it interesting. And finally the pièce de résistance: the recipes.

Choose from Apple-Cranberry Ginger Loaf, Apple Blueberry Buckle, Cinnamon Swirl and Pear Coffee Cake with Streusel Crust under the Coffee Cakes. Rodgers lists kuchen, crumbcake, a huge variety of cupcakes, some with elaborate decorations, All-American favorites, including cheesecake, and my personal favorites: European Café Treats. My family adores Schwartzwalderkirschtorte-Black Forest Cake-and there's a delightful recipe on page 119 that I plan to try soon. Included in this section is another favorite: Sachertorte, Sticky Toffee Pudding, Tiramisù, yummy Mocchaccino Torte with an espresso-chocolate filling on a brownie crust and a Hazelnut Gâteau with Coffee Buttercream. How can you not buy this book?

147 pages including a recipe index and a source listing for bakery supplies and all things coffee.

Two sticky thumbs up for Coffee and Cake.
2 of 2 people found the following review helpful
Mr. Rodgers has brewed up a winner of a book Sept. 24 2010
By Charlie - Published on
Format: Hardcover
I've always enjoyed Rick Rodgers' thoughtful, entertaining and informative books and Coffee and Cake is no exception. It's a small book packed with fun and useful facts. And the recipes (I've tried quite a few) are simple and yield outstanding results. If you like coffee (like I do) and you like cake (like I certainly do) this is a book for you.
1 of 1 people found the following review helpful
Excellent primer and set of recipes Sept. 24 2010
By Doc - Published on
Format: Hardcover Vine Customer Review of Free Product
Personally, I could take or leave coffee, I've never been a fan. Still, the portion of this book dedicated to the history of coffee, dealing with preparation methods and coffee-makers, as well as different cultural traditions relating to coffee was interesting to read.

Similar to the coffee section, the cakes portion of this book is not simply recipes, but also a background and primer on cakes and various required ingredients. Selection of specific ingredients and the end results are discussed in terms of what characteristics one's cake will have. This is something that's really missing from most standard cookbooks and is on par with the level one gets from some TV shows like America's Test Kitchen. It's a very nice addition to the book. The recipes did not seem to contain any real exotic ingredients or require methods too arcane to prepare them. There are 25 recipes for various types of cakes, from coffee cake (obviously) to cupcakes (7 types for my fellow cupcake lovers!) to European offerings (like Black Forest Cake and tiramisu) to American classics (like Angel Food cake to simple chocolate cake). The recipes are very nicely laid out in terms of listing the ingredients and giving clear instructions on how to assemble them and in what order. Don't forget the lessons in the beginning of this section, though, such as warming milk to tepidity before adding, to be sure to get the best results.

This is a great little cookbook, but it's price is a bit high for the amount of content. Still, for some really nice and indulgent desserts, the cakes in this book go far to sating one's sweet tooth. :)