No more high altitude baking disasters! Awarded Best First Cookbook in the World, Baking , offers a variety of recipes and tips for successfully baking in higher elevations and avoiding results such as flat cookies, concave cakes, and dry muffins. These phenomenal recipes have been shared and passed down through generations so that all may share in the goodness of scrumptious tasting, homemade, attractive treats; including recipes and tips designed for those with special dietary needs.
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The Muffin Lady's Old Fashioned Recipes by Randi Lee Levin is a straightforward, step-by-step, point-by-point instructional guide to creating delicious baked goods under the unique altitude conditions of being located 4000 feet or more above sea level. A wide variety of baking recipes (each of which can be altered to meet dietary needs such as being fat-free or sugar-free), offer pleasurable tastes in a wonderful diversity of recipes ranging from Grandmom's Rich Coffeecake; Almond Poppyseed or Almond Chocolate-Chip Muffins; Kathleen's Mother's Austrian Strudel; Great Grandmother's Carrot Cake; and more. A most enjoyable recipe compilation to simply browse through, Baking At High Altitude includes some recipes that have been shared down from mother to daughter to granddaughter for over a century. --MidWest Book Reviews
If you excuse for baking poorly is High Altitude, your Solution has finally arrived. In this book of old-fashioned recipes, Randi Lee Levin (known as The Muffin Lady) of Evergreen, Colorado, provides tips on how to put moisture and form back into bread, brownies, cookies, cakes, muffins and pies for those of us who live 4,000 feet or more above sea level.................................. --Bloombsury Review
A high spirited first book full of life and passion. --Edouard Countreau/President of Gourmand World Cookbook Awards
If you excuse for baking poorly is High Altitude, your Solution has finally arrived. In this book of old-fashioned recipes, Randi Lee Levin (known as The Muffin Lady) of Evergreen, Colorado, provides tips on how to put moisture and form back into bread, brownies, cookies, cakes, muffins and pies for those of us who live 4,000 feet or more above sea level.................................. --Bloombsury Review
A high spirited first book full of life and passion. --Edouard Countreau/President of Gourmand World Cookbook Awards
About the Author
Raised in Philadelphia, Randi s appreciation for preparing good foods and helping others began before she could read and write. In her home and grandmother s kitchen, she would watch, learn and taste as her family members created, served and shared a fine variety of diverse foods. As she grew, she was often requested to bake for family and friends. With a passion for helping others, she began studying Psychology in High School, moved to Colorado, and acquired several degrees in Psychology and Education, while the hours of helping children overcome difficulties turned into years. The values instilled from the presentation of good foods remained strong, and with a desire to reproduce such tastes in high elevations she quickly learned to adapt cherished family recipes to higher elevations and would often bring such treats to her students and clients as an incentive to improve their work/behavior. This career abruptly ended in 1992 after previously being diagnosed with a brain tumor and disease Acromeglia. Upon advice of a neighbor she began baking and delivering her treats around her home town of Evergreen, Colorado. Impressed with the tastes and diversity of treats the local Postal Service Employees began calling her The Muffin Lady and 1 year later she legalized this title and added a full commercial kitchen to her home. Since that time, she has been honored to supply such clients as Wild Oats Natural Marketplace, The Tattered Cover Bookstores and various coffee shops and individual customers in the area. Years went by, the requests for this or that recipe was frequent, as were the requests for just how she successfully bakes such scrumptious treats so high above the ocean. One day another friend suggested that she write a cookbook, so without having any idea what she was getting herself into, she did: Baking at High Altitude. Since that time, this book has been honored to receive a couple awards: 1st Place EVVY Award from Colorado Independent Publishers Association
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Most Helpful Customer Reviews
9 of 10 people found the following review helpful:
1.0 out of 5 stars
Too Many Failures, No Adjustments for Differences in Altitude,
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This review is from: Baking at High Altitude/the Muffin Lady's Old Fashioned Recipes: The Muffin Lady's Old Fashioned Recipes (Paperback)
I tried several recipes in this book and only one, the brownies, turned out acceptable. But, with three sticks of butter and 3 cups of sugar, it is hard to go too wrong. I am not a novice baker, but I am new to high-altitude cooking (at about 5,300 feet). This book does not have any adjustments for different altitudes, it is just a generic "high altitude" cookbook; maybe it works well at someplace higher or lower than where I live. Overall, I think this cookbook is a waste of time and ingredients.
On the other hand, every recipe I've made from Pie in the Sky (I've tried about 10, from breads and cookies to pies and cakes) is absolutely fabulous, getting rave reviews from friends and family. If you need a reliable high-altitude cookbook for baking, get Pie in the Sky instead. It tells you exactly what to do at different altitudes (sea level-3,000-5,000-7,000-10,000 feet). The recipes are sophisticated but totally accessible to anyone with even a small amount of baking experience.
3 of 3 people found the following review helpful:
3.0 out of 5 stars
More memories of grandmother than actual high altitude directions,
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This review is from: Baking at High Altitude/the Muffin Lady's Old Fashioned Recipes: The Muffin Lady's Old Fashioned Recipes (Paperback)
I spend my summers in New Mexico at 7,400 feet and really depend on high altitude changes for my normal sea level recipes. While this book had lots of delicious sounding recipes, and lots of family stories, I found little practical advice for actual high altitude cooking, except for wrapping every baked good in plastic wrap 15 minutes after baking (somewhat impractical for yeast bread). Do not rely on this cookbook for actual high altitude cooking.
4 of 5 people found the following review helpful:
5.0 out of 5 stars
High Altitude gets a High Rating,
By Marty L. (Bakersfield, CA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Baking at High Altitude: The Muffin Lady's Old Fashioned Recipes (Hardcover)
This cookbook has helpful high altitude tips as well as decent recipes.
There are only baked items in this cookbook. Other high altitude recipes will have to be found in another cookbook.
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