IF your excuse for baking poorly is High Altitude/The solution has finally arrived. This award winning cookbook is full of time-tested recipes, tips and advice for successfully baking in higher elevations.
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Book Description
Editorial Reviews
Review
"A high spirited first book full of life and passion." --Edouard Cointreau, President of Gourmand World Cookbook Awards.
Have no fear; success is within reach of your palate with original recipes designed especially for bakers at high altitudes.” --Elevated Living magazine
"These are the tastes and memories you'll want to carry into the coming years." --The Rocky Mountain News
Have no fear; success is within reach of your palate with original recipes designed especially for bakers at high altitudes.” --Elevated Living magazine
"These are the tastes and memories you'll want to carry into the coming years." --The Rocky Mountain News
About the Author
I first developed an appreciation for fresh baked goods as a little girl in my Grandmother's kitchen just on the county line of Philadelphia . I used to climb up on her counter and watch her add and mix ingredients, taste a little and then add a few extra spoonfuls of this or that. As the years went by, I continued in her tradition and would often be requested to bake up cookies and treats by my Mother's friends and family. Upon graduating from high school, I moved to Colorado for college. Upon moving out of the dorms and into a house with friends, I soon found that I had to make adjustments to many treasured recipes, for they never seemed to work right up here. My cookies would be flat, muffins would sink and be raw in the middle, some cakes came out of the oven looking like a pool sucking out all the from the center. Still a teenager myself, and in school, I asked a science professor WHY. That was the day I learned that in higher elevations, the air pressure is much lower, the air is much drier, and that in bake goods the hot air balloon effect takes over. By this I mean that many baked goods will rise rapidly and then sink just as rapidly as a hot balloon does if the heat is turned off. So I began playing around, calling my Grandmother regularly and finally figured out what adjustments needed to be added or decreased to get the desired shape and height of my treats I continued to bake and come up with new recipes while finishing college and earning 2 graduate degrees. My degrees are in Education and Psychology ; I taught and counseled at-risk and mentally ill youth for almost 2 decades . I always bribed my students with fresh baked good s to get their work completed. Life was good, until one day in 1991 when it sort of changed. Without going into much detail, I was informed that my body was shutting down rapidly; I had a rare disease and brain tumor. Well there went my days as a teacher and counselor, due to liability issues. So on advice from a friend, I began baking and selling my goods around Evergreen, Colorado . To my delight all really like this, even the experiments and it was an employee at the local Post Office that began calling me The Muffin Lady, so I went legal with the name. Years later I decided that it was finally time to answer years of questions as to how to bake at high altitude, what are the adjustments and can I have this or that recipe. So again, on advice from a friend I sat down, put my heart on each page and wrote a cookbook. Boy was it fun too, you see knowledge is not for hoarding it is for sharing. Needless to say since that time, I have won 2 awards for my book, a First Place EVVY Award though Colorado Independent Publishers Association and the next was quite an incredible shock. Not knowing exactly what contest I had entered my book into, In February 2005, my book was awarded, Best First Cookbook in the World, by Gourmand World Cookbook Awards. This award is the Oscar of the cookbook industry. Isn't it amazing what your heart can do when put to use, I think so, for that is how I bake and write, straight from the heart? Ok the palette come in a bit too, for it must taste good too.
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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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