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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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About the Author
Susan G. Purdy, CCP, is a well-known, widely traveled baking teacher, journalist, and author of thirty books, including twelve cookbooks. Her most recent works are The Perfect Cake and The Perfect Pie, as well as the IACP/Julia Child Cookbook Award-winning Have Your Cake and Ear It, Too.
Top Customer Reviews
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!Read more ›
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.
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!Read more ›
My first attempt from this book was a cake. It was the most delicious cake I have ever tasted. The instructions were easy to follow and the results were fantastic.
My next attempt was a batch of chocolate chip cookies. As with the cake, I followed the instructions exactly. The results... not so good. The cookies did all the things that the book said were a problem with cookies at high altitude. Obviously, this recipe did not contain solutions to those problems.
So, is this a good book? I'm not sure. For me, this book needs more testing in my kitchen before I'm willing to buy it. I recommend you do what I did. Borrow the book from the library. Bake a few items from the book and if you get good results, buy the book.
Most Recent Customer Reviews
Delivered on time and met all expectations. My daughter loves her new book!Published 1 month ago by Amazon Customer
Purchased this as a gift for my daughter. So far she has tried a couple of the recipes and has felt that they turned out well. Read morePublished 5 months ago by PJM
Moving from sea level to 9100 feet, this book is a godsend for baking.Published 5 months ago by Leigh Carter
Loved the book ! Since I spent most of my life living at the Jersey shore with no altitude problems I didn't know why my recipes had some problems when I lived more than a mile... Read morePublished 6 months ago by Amazon Customer
I bought this heavy book and was disappointed with several recipes I made from it, most notably, the pecan pie recipe, which had poor flavor and, even with high-altitude... Read morePublished 6 months ago by Catherine Metzger, Founder, Food for the Ages
Don't waste your money! I don't know what planet she tried out these recipes on, but at 6700' on Earth they are worthless.Published 6 months ago by Amazon Customer
Comprehensive book for backing at high altitudes. Love the highly detailed "Cook's Illustrated-like" approach to troubleshooting a recipe at various altitudes. Read morePublished 7 months ago by K. S. Wiley
Oh my gosh!!! I love this book. They say cooking is an art and baking is a science. I spent five years trying to discover the secret of baking at high altitude. Read morePublished 8 months ago by Carol