High Altitude Baking: 200 Delicious Recipes And Tips For Great High Altitude Cookies, Cakes, Breads And More
  • High Altitude Baking: 200 Delicious Recipes And Tips For Great High Altitude Cookies, Cakes, Breads And More
  • High Altitude Baking: 200 Delicious Recipes And Tips For Great High Altitude Cookies, Cakes, Breads And More
ISBN: 1917895011
EAN13: 9781917895019
Language: English
Release Date: May 15, 2018
Pages: 191
Dimensions: 0.55" H x 8.98" L x 5.98" W
Weight: 0.7 lbs.
Format: Paperback
Publisher:

High Altitude Baking: 200 Delicious Recipes And Tips For Great High Altitude Cookies, Cakes, Breads And More

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Book Overview

Are your cookies as flat as the Great Plains? Do your cakes fall to sea level? Are your breads as dry as the desert? Then High Altitude Baking is the book for you With over 200 recipes and proven tips developed by the high altitude baking experts at Colorado State University Cooperative Extension, High Altitude Baking is a must for cooks living between 3,500 and 10,000 feet. The book includes: * Mile high cakes, plus a high altitude cake recipe adjustment guide. * Quick mixes for cookies, cakes, quick breads & more. * Cookies, bar cookies, & biscotti. * Coffee cakes and muffins. * Scones, cornbreads, biscuits, pancakes, & more. * Making yeast breads at high altitude. * Tips for high altitude canning, jelly-making, freezing, and much more

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Book Reviews (10)

4
  |   10  reviews
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5
   OMG! A MUST HAVE for High Altitude bakers!
Together with Pie in the Sky, a MUST HAVE for high altitude bakers... or sunken cakes, flat cookies and exploding Pecan Pies will be your destiny into perpetuity!
 
4
   Great high altitude baking tips, but
The one thing that disappoints me is that the recipes are so many if the baking mixes they have you pre-make. I don 't want to make a huge batch of the baking mix for a recipe. The recipes are straight forward without mixing and all have worked so far.
 
5
   A high altitude saver
This cookbook is what every baker needs, high up in the sky. No more cooked cakes or pies that aren't fully fallen or breads that don't rise or come out lopsided.
 
1
   Don’t get the Kindle version.
There are no links so that you have to scroll through the book to get to a recipe. I can not review the cookbook because I have not scrolled through to try any of the recipes. I thought it might be easier to read on my desktop '', but is not available on the cloud reader either.
 
5
   Great instructions in a slim volume
This is such a small book full of so many valuable tidbits. It fits on my cookbook shelf without me having to pull another cookbook out. It does not have any pictures, but really does pack all the info into a tiny package. CSU Extension continues to be one of the most valuable resources I come across.
 
5
   Gift for my granddaughter who lives in Colorado
My granddaughter wanted to make banana bread, but turns out her never is right. I asked if she changed her recipe for high altitudes and she said that she always forgets.
 
3
   Meh
I tried 3 of the cake recipes and have been rather boring. A bit dry and lacking in flavor. They don 't fall, that is about all I can say that is positive. The recipes themselves lack a description, provide volume measurements only, and the directions are written in long paragraphs without numbers or bullet points, like my old church cookbooks. I am about 5000 feet and have moved from sea level here. My old recipes don 't work and my attempts at adjusting the recipes have not been very successful. I found a few blogs with much better recipes than this book, in particular Mountain Mama Cooks.
 
4
   No more flat bread!
I have used recipes for cookies and bread only, but they worked very well. It is amazing to me how much difference the elevation makes! The bread I have made for years came absolutely flat out of the oven! Using the high-altitude recipe, I got a perfect loaf. The only reason for the 4 stars instead of 5 is that I have used only these two recipes.
 
4
   So, far so good...
Living in Santa Fe at 7,000 feet gives the home baker a challenge. This cookbook does the trick so far. I tried a number of recipes and they come out very nicely. I have not tried the premixed cake-making ingredients that the authors use, as I am not prepared to have anything with shortening around until I am ready to use them, but I suppose one can refrigerate the mixes. They are used for a small number of recipes, so don 't think that you have to make a batch of the stuff for everything in the book. The next edition of this book should be a larger format that stays flat. I never understood why cookbooks are printed like heavy paperbacks, which you have to keep open with little objects. Otherwise, a great book to bake at a high altitude.
 
3
   good for beginners
Not that much emphasis on changing recipes for a higher altitude. A bit of adjusting yeast amounts for breads and leavening, sugar and water for cakes. Most recipes are simple and often vegetarian.
 
1