Customer Reviews

New High Altitude Cookbook

5 star:		(5)
4 star:		(1)
3 star:		(0)
2 star:		(1)
1 star:		(4)

 

 

This cookbook is an excellent choice for anyone who lives in higher elevations like Denver, Santa Fe, Taos, etc. The atmosphere at those elevations makes cooking a challenge. This cookbook touches upon all of the possible pitfalls of cooking at high altitude. Two thumbs up

Maybe these recipes work in Denver? I now notice the positive review is from Seattle!!!
I have had no success with the baking recipes at 6,500 ft and higher, and havent tried them at lower altitudes. The other dishes I've tried did not produce inspired cuisine.
My copy is now available at the used bookstore.

This book was a big disappointment. I'm sorry I bought it, and I'm not keeping it. HIGH ALTITUDE BAKING (Colorado Extension Service) and PIE IN THE SKY (Susan Purdy) cookbooks are much better.

Folks, don't waste your money on this book. Here's why: 1) the authors fail to adjust the ingredients for different high altitude ranges (a recipe that's moist and tender at 3000 ft. ASL will taste dry and tough at 7100 ft. ASL - where I live in Northern Colorado Springs - because of the significant altitude difference); and 2) the recipes are entirely too trendy (for the 80s) instead of timeless classics a wide range of palates can enjoy. If you want a quick, effective high altitude adjustment guide that you can use to adjust your made-for-sea-level recipes here you go: 1) Leavening Agent (Baking Powder, etc.) - decrease by a) 20% at 2500 ft, b) 40% at 5000 ft, c) 60% at 7500 ft; 2) Flour - leave as is at 2500 ft, increase by 4% at 5000 ft, increase by 9% at 7500; 3) Eggs - increase by a) 2.5% at 2500 ft, b) 9% at 5000 ft, c) 15% at 7500 ft; 4) Sugar - decrease by a) 3% at 2500 ft, b) 6% at 5000 ft, c) 9% at 7500 ft; 5) Fat - leave as is at 2500 ft and 5000 ft, decrease by 9% at 7500 ft; 6) Liquid - increase by a) 9% at 2500 ft, b) 15% at 5000 ft, and c) 22% at 7500 ft. Yes, it requires a calculator for precision, but if you really want good, consistent product you know that already (the science part of baking). By the way, this isn't my own trial-and-error formulation, this comes from a professional baking book. I have used this quick scale (I keep a copy of it on my refridgerator) with amazing and consistent results. Bon Appetite and happy baking!

Thanks for such an excellent reference & resource book for those of us living a ways above sea level. Even though this book was published almost 30 years ago, its information is timeless. I learned of this book from a friend who spends half the year at 6,400 feet ASL. We used it to do lots of cooking while at her summer place in Stanley, Idaho. When we came home to Meridian, Idaho, it was just as helpful even though we are cooking at a mere 3,000 feet. I especially appreciate the charts & explanations about the adjustments needed as elevation increases. The Bran Muffin recipe is now a standard and is a major improvement over the "sea level" recipe I'd been using. Many thanks.

Older cookbook, from 1980, written by two residents of Denver (5280 feet). Seems to be OK for moderately high elevation, like 5500 feet where I'm at. However, I see reviews are mixed above 7000 feet -- some positive, some negative.

No color photos, but lots of recipes, about 500. This is a comprehensive cookbook, with recipes for a wide range of traditional foods. Many seem based on home-style recipes passed through generations. Seems influenced by immigrant cultures from several European countries. Not many Asian recipes, nor fusion, nor trendy hipster coastal types.

Many years earlier, in the 1960's, the authors had done a previous lengthy cookbook for high altitudes; it was specifically on baking. The Complete Book of High Altitude Baking and Complete Book of High Altitude Baking.

In contrast, this cookbook covers a broader range of cooking, not just baking. Within the chapters on baking, there is some overlap with their Baking cookbook, but not entirely. Some baking recipes appear in both books. Some newer recipes appear only in this book.

By the way, the old baking book sometimes shows up at garage sales and used book shops in high-elevation cities.

I live in Denver and I love this cookbook. I use it for all my baking. The recipes are good and clear. I highly recommend it. Cathy

This has helped tremendously with learning how to cook at 3000 ft (the level our son's cabin is). Thanks.

If you live at high altitude (I'm at 9300 feet) this is a must-have cookbook. I've been using it since 1980 and bought a new one from Amazon as a wedding gift. Cooking at high altitude is a real challenge and this cookbook solves most of the problems.

I tried the Popover recipe in this book. If you are at 7,000 feet like I am, this recipe won't work. I've tried it several times and still had the same disgusting result; it's also too salty for my liking.