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Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between). Hardcover – May 31, 2005


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Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between). + High Altitude Baking: 200 Delicious Recipes & Tips for Great Cookies, Cakes, Breads & More + The Encyclopedia of High Altitude Baking
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Product Details

  • Hardcover: 352 pages
  • Publisher: William Morrow Cookbooks; and Anywhere in Between edition (May 31, 2005)
  • Language: English
  • ISBN-10: 0060522585
  • ISBN-13: 978-0060522582
  • Product Dimensions: 10.2 x 8.3 x 1.2 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (116 customer reviews)
  • Amazon Best Sellers Rank: #77,807 in Books (See Top 100 in Books)

Editorial Reviews

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Customer Reviews

I recommend this book to anyone who bakes at high altitude.
Anita
I have tried nearly every recipe in the book, and everything has turned out perfectly EVERY SINGLE TIME!!!
Erin M
If you have had issues with baking and you arent at seal-level, this book has real answers.
S Saint

Most Helpful Customer Reviews

87 of 88 people found the following review helpful By Jim on December 6, 2005
Format: Hardcover
I love to bake - plain and simple - I just love to bake! I never had a problem with it when I was growing up in Upstate New York or at sea level in Washington DC where I spent most of my adult life. It wasn't until I moved to New Mexico that I ever had a problem baking anything. My cakes would rise and fall like the Roman empire and my nut breads would still be undercooked after spending extra time in the oven. To my frustration, the only source of information were a few state extension service publications and that information was meager at best.

Then... along came Susan Purdy's "Pie in the Sky - Successful Baking at High Altitudes." Susan spent an amazing amount of time researching and testing scores of recipes at altitudes from sea level to 10,000 feet and everywhere in between. The result of her extensive efforts is a book that I would consider the single best reference on high altitude baking that has ever been written.

She includes a wide variety of recipes including cakes, breads, pies, cookies and pastries. All are mouth watering and very tempting such as her Daredevil's Food Cake with Mocha Buttercream Icing or the El Dorado Cheesecake with Glazed Mango Topping. The recipes are clear, concise and easy to follow. The book goes far beyond being just a collection of recipes. Each recipe begins with a story about it. She follows with a general discussion with tips on how to bake that type of item. She also includes any special notes and considerations. Aside from the discussions, the best part of the book is that it includes the differences in ingredients and techniques for baking at sea level as well as 3,000 - 5,000 - 7,000 - and 10,000 feet for each recipe!
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74 of 78 people found the following review helpful By Susan G. Purdy on December 7, 2006
Format: Hardcover
PIE IN THE SKY by Susan G. Purdy (HarperCollins Publishers) Thanks you for your interest in my book.

CORRECTIONS below for typographical errors in first edition. Corrections are made in reprints; I want you to have celestial results, so please check your book. Have fun baking!

pg. 119,Chocolate Buttermilk Cake, step #3:Baking SODA is correct! NOT baking powder.

pg. 196, Lemon Sponge Cake, step 6, add: ...fold in flour... "along with previously whipped whites."

pg. 250, Brownies, introduction: cross out reference to brown sugar in first line, only white sugar is used.

Pg. 123, Mocha Buttercream: Use 6(six) cups confectioners' sugar and only 5 to 6 tablespoons coffee instead of 1/2 cup . Also, make these adjustments on pg. 124 in procedure. Note that volume of frosting varies slightly depending on whether made with processor or mixer.

pg. 192, at 7,000 feet, bake coffee cake at 350 degrees not 375.

pg. 176, step #3: at sea level use 1/2 cup sugar , not 1/3 cup.
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60 of 66 people found the following review helpful By Kevin Killian HALL OF FAME on May 31, 2005
Format: Hardcover
Susan Purdy, "America's Julia Child," has come up with her best idea yet. I'm sure everyone knows that baking at high altitudes sometimes leads to embarrassing and tasteless flops in the oven. Nobody except the top physicists knows why this is true, but it's one of those things many home bakers try to compensate for. Finally, a recipe book which tells you exactly what to do, no matter if you're cooking at sea level, or ten thousand feet, or five thousand feet or two.

Even experienced chefs sometimes come a cropper when trying to calculate how much or how little baking soda or sugar to include in a new oven. Purdy quotes Ross Parsons, LA Times food columnist, to the amusing effect that so frequent were his culinary screwups in Albuquerque (New Mexico--5,000 feet above sea level) that he pretty much swore off baking. "Early trauma made me a reluctant baker. I'm still afraid to bake and hardly ever try, even though I have moved to sea level in Long Beach, California." Ross, I'm sure you will be the first to purchase a copy of PIE IN THE SKY, but you won't be the only one.

Susan Purdy and her staff have cooked every one of one hundred dishes at all four altitudes and have provided a flaw-proof recipe for each one. Handy charts show you the way. At last, no matter where you live in the USA (and remember, there are 37 states which have high altutude locations), you can cook the Susan Purdy way--without a glitch or a fallen souffle. And oh, the recipes themselves! All our favorite pies, cakes and brownies, and more!

Anna's Butter Cake--a traditional Swedish favorite. All the butterfied goodness of Scandinavia in one cake.

Colorado Carrot Cake with Cream Cheese Forsting--two ways to go wrong and Susan deftly avoids each one!
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17 of 18 people found the following review helpful By Meg Allen on November 7, 2005
Format: Hardcover
The amount of baking I did decreased when I moved from 7,300' to 9,300'. Then I quit altogether when I moved to 11,000'. Now I can bake again!!!

The recipes cover everything, from baked goods that come out wrong to things sticking to the pan to ajustments you think should work, but don't. The format of showing the recipes for various altitudes is easy to follow and it's interesting to see the various changes. It's not just a nice linear progression! But it gives you ideas so you can attempt adjusting some of your own recipes.

I applaud Susan for having the creativity, drive, patience, and knowledge to perservere with this book. Anyone who has experienced frustration baking at altitude should own this.
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