The High Altitude Baker

From sweet and savory to fluffy and flaky—tried-and-tested recipes made for the 21st-century outdoor adventurer. Most recipes are developed and employed at or close to sea level, so what is a baker to do if they live 5,000 feet higher? In The Mountain Baker, longtime mountain dwellers Mimi Council and Kimmy Fasani share their recipes for successful cakes, cookies, muffins, breads, and beyond. With their firsthand experience, Council and Fasani are just the women to talk about the science behind high-altitude baking and cooking. From hearty eats and apres snacks to decadent desserts, these recipes include conversions for sea-level kitchens, so home bakers can enjoy these treats wherever they cook: Double Black Diamond Brownies, Honey Graham Pancakes, Rosemary Parmesan Biscotti, Pizza Bread, Snow Day Cake, and more. With tips on why your alpine cakes are sinking or why your cookies are burning, this is the go-to resource to help readers fearlessly face their high-altitude kitchen or simply get in the outdoor spirit.

A collection of recipes developed by the high altitude baking experts at Colorado State University Cooperative Extension.

"If you want your high altitude baking to be right, you want this cookbook." - Mountain Life Magazine Are you tired of caved-in muffins and cookies as thin as crepes? Discover how you can become the next high altitude baker. Searching for the best ways to create delicious cookies, muffins, cake and more, all at high altitude? Want to uncover the key scientific differences between baking in the mountains vs baking at sea level? Then this book is for you. Baking is a wonderful and rewarding skill that lets you enjoy tons of great-tasting food. But with so many baking books designed for people at sea level, high altitude bakers face unique challenges that can leave them frustrated and unsure what to do. This delicious recipe book explores the fundamental differences between sea-level baking and alpine baking, giving you the confidence you need to overcome the challenges of high altitude baking and share tons of beautiful and great-tasting desserts, specially designed in the mountains for the mountains! Here's what you'll discover inside: The Key Differences Between Alpine and Sea-Level Baking (and Why This Can Result In Disappointing Desserts) A Wide Range of Mouth-Watering Cookies, Muffins, Ice Cream, Chocolates, and More Bonus "Mountain Specialties" Recipes To Add More Flavor To Mountain Life Easy-To-Follow Recipes Designed Specifically For Alpine and High Altitude Conditions Modifications For Bakers At Sea Level Who Still Want To Enjoy Alpine Recipes And So Much More! If you're tired of struggling with traditional recipe books, or if you're searching for a book that's specially tailored to your mountain-life needs, then look no further. You can become an expert at high altitude baking and never worry about collapsed cakes again. "Perfect on the first try, finally, a guide to frustration-free baking in the mountains."

Absolutely indispensable for anyone who cooks or bakes at altitudes of 2,500 feet or more above sea level. Contains over 500 carefully adjusted recipes, special cooking tips, charts and tables.

Nicole Hampton of the popular food blog Dough-Eyed, featured on Buzzfeed and DiningOut.com, reveals her secrets to high-altitude baking in her very first cookbook. Those who live at high elevation are probably well acquainted with the baking challenges that come with it, from deflated cakes to overflowing batters to failed pies. Enter Sugar High! With helpful tips and tricks that Nicole learned from personal experience from her kitchen in the heights of Colorado, Sugar High contains more than 100 specially created recipes for high-altitude bakers to make sure those breads and cakes come out perfect each time. Bring into your home such delicious comforts as Cheddar, Bacon & Herb Biscuits, Tomato-Garlic Focaccia, Cappuccino Streusel Cake, Triple-Berry & Apple Galettes, and more.

Do your cakes collapse, soufflés slump, cookies crumble, and fruit pies fail? For those living at high altitude, baking can be a challenge at best, or a total disaster. More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking. Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated calculations and adjustments, and presents reliable recipes in their entirety for each altitude. She takes out the tinkering and guarantees success at any height. In addition, she explains the hows and whys, gives tips and hints for problems specific to every altitude, and generally demystifies the subject of atmospheric obstacles that cause favorite recipes to flop. Whether they live in the eastern mountains or the far west, in Boston, Massachusetts; Boone, North Carolina; or Santa Fe, New Mexico; home bakers as well as experienced chefs will love the wide range of easy-to-make treats including Mile-High Lemon Meringue Pie, Coconut Cake with Coconut Icing, Paradise Peak Chocolate Soufflé, Vail Lemon-Poppy Seed Loaf, Celestial Challah, and Sour Cream Streusel Coffee Cake. Every recipe was tested at sea level (Connecticut), 3,000 feet (North Carolina and Virginia), 5,000 feet (Idaho and Colorado), 7,000 feet (New Mexico), and 10,000 feet (Colorado) and can be used at these elevations or any points in between.

Updated with a brand-new selection of desserts and treats, the fully illustrated Sally's Baking Addiction cookbook offers more than 80 scrumptious recipes for indulging your sweet tooth—featuring a chapter of healthier dessert options, including some vegan and gluten-free recipes. It's no secret that Sally McKenney loves to bake. Her popular blog, Sally's Baking Addiction, has become a trusted source for fellow dessert lovers who are also eager to bake from scratch. Sally's famous recipes include award-winning Salted Caramel Dark Chocolate Cookies, No-Bake Peanut Butter Banana Pie, delectable Dark Chocolate Butterscotch Cupcakes, and yummy Marshmallow Swirl S'mores Fudge. Find tried-and-true sweet recipes for all kinds of delicious: Breads & Muffins Breakfasts Brownies & Bars Cakes, Pies & Crisps Candy & Sweet Snacks Cookies Cupcakes Healthier Choices With tons of simple, easy-to-follow recipes, you get all of the sweet with none of the fuss! Hungry for more? Learn to create even more irresistible sweets with Sally’s Candy Addiction and Sally’s Cookie Addiction.

The Encyclopedia of High-Altitude Baking begins where other cookbooks fear to go. Written from the Colorado Rockies and the Pacific Northwest that honors the past traditions of the kitchens of America's baking heritage. This cookbook/encyclopedia will educate and support the challenges of baking at all altitudes and shows you how to perfect baked goods for your elevation as well as teach you how to modify any recipe. With over thirty-six states requiring some adjustments to their sea-level recipes, this cookbook will benefit anyone, regardless of where they live. Featuring over three hundred delicious historical and original recipes with measurements of seven elevations from sea level to ten thousand feet, including problem-solving charts! Part 2 is an extensive A-Z encyclopedia with fun facts and information that covers everything that affects baking at the highest elevations. The Encyclopedia of High-Altitude Baking represents a harvest of kitchen ingenuity and treasures from the crossroads of America.