Baking at High Altitude/the Muffin Lady's Old Fashioned Recipes: The Muffin Lady's Old Fashioned Recipes (Paperback)

~ Randi Lee Levin (Author), Hassel Bradley Wright (Editor)

Editorial Reviews

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

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

Product Description

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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Product Details

• Paperback: 270 pages
• Publisher: The Muffin Lady Inc; 1st edition (March 1, 2006)
• Language: English
• ISBN-10: 097450081X
• ISBN-13: 978-0974500812
• Product Dimensions: 9.4 x 7.9 x 0.6 inches
• Shipping Weight: 1.4 pounds (View shipping rates and policies)
• Average Customer Review: 3.5 out of 5 stars  See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #592,773 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

21 of 24 people found the following review helpful:

4.0 out of 5 stars High altitude bakers, October 13, 2006

By	Reader Views "www.readerviews.com" (Austin, Texas) - See all my reviews

Reviewed by Kelli Glesige for Reader Views (9/2006)

Randi Levin, better known as The Muffin Lady, has written a unique cookbook with an extensive variety of baked goods adjusted for baking at high altitude. All the recipes are tried and true, old-fashioned, and have been handed down and enjoyed for several generations. Many of the recipes have been used for professional preparation over several years. The distinction of this cookbook is that it is written for scratch baking at a minimum of 4,000 feet above sea level.

The Muffin Lady shares recipes with us and gives tips on how we can adjust almost any recipe to high altitude baking. With her book, successful alterations to almost any recipe can be quite simple and fairly easy. The recipes found here can also be adapted to meet dietary needs that are sugar-free and low in fat.

"Baking at High Altitude" offers a superb variety of recipes including cakes, cookies, mountain muffins, sweet breads, fruit-filled treats, brownies, pies and strudels. Inspiring quotes are mingled throughout, and a personal note of each recipe's origin is included with each recipe. A color picture is encompassed in each chapter showcasing what the finished treats will look like when prepared, and attractive pencil drawings make the pages eye-appealing. The book also stays open nicely to a particular page so that a specific recipe can be followed and prepared.

The Muffin Lady hails from Evergreen, Colorado, which is where she was nicknamed "The Muffin Lady" by the United States Postal Employees. She frequently delivered muffins and other baked goods to the local shops in the area, and it was these individuals who helped her realize just how successful her recipes and baked goods could be. The Muffin Lady has since served such customers as the Tattered Cover Bookstore in Denver, Colorado and the Wild Oats Natural Marketplace.

I recommend "Baking at High Altitude" to everyone who lives at or above 4,000 feet above sea level and who enjoys baking. If success from the oven is what you desire, your needs should be met here, for The Muffin Lady says all the recipes have been tested and perfected to insure great results. All the recipes are eye-catching and will entice you to give them a try. The Muffin Lady offers a unique quality of cookbook unlike any other I am familiar with. I encourage high altitude bakers to give it a try. I will begin by trying the recipe for Fresh Peach Cake!

1 of 1 people found the following review helpful:

1.0 out of 5 stars Too Many Failures, No Adjustments for Differences in Altitude, January 2, 2010

By	Renee - See all my reviews

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.

6 of 10 people found the following review helpful:

4.0 out of 5 stars Baking At High Altitude, January 17, 2008

By	Maria Gianquitto - See all my reviews (REAL NAME)

I purchased this book for my daughter, who lives in Boulder Co., Coming from the North East she was having diffuclty with her baking. While researching someother books at Amazon, I came across Baking At High Altitude. All I can say "great success".

Maria from Massachusetts