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Pie In the Sky : Successful Baking at High Altitudes - 75 Cakes, Pies, Cookies, Breads, and Other Homemade Recipes for Baking at Sea Level, 3000, 5000, 7000, and 10,000 Feet - Susan G Purdy

Pie In the Sky

Successful Baking at High Altitudes - 75 Cakes, Pies, Cookies, Breads, and Other Homemade Recipes for Baking at Sea Level, 3000, 5000, 7000, and 10,000 Feet

Hardcover

Published: 31st May 2005
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Do your cakes collapse, souffles 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 Souffle, 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.

Acknowledgmentsp. vii
Introductionp. xi
Friends in High Placesp. 1
Twelve High Altitude Myths Brought Down to Earthp. 23
About the Recipesp. 26
Tips for Success at All Altitudesp. 27
Equipment and Ingredientsp. 28
Muffinsp. 43
Quick Breads, Scones, Biscuits, and Popoversp. 58
Yeast Breadsp. 84
Cakesp. 108
Cookiesp. 219
Piesp. 263
Soufflesp. 307
Appendixp. 317
About Cake Mixesp. 317
Into Thin Air: The Science Behind High Altitude Bakingp. 319
High Altitude Recipe Adjustment Guidep. 323
Useful Weights and Measurements and Ingredientsp. 324
Frequently Used Measurementsp. 327
Oven Temperature Chartp. 328
Sourcesp. 329
Indexp. 331
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9780060522582
ISBN-10: 0060522585
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 320
Published: 31st May 2005
Publisher: HarperCollins Publishers Inc
Dimensions (cm): 26.0 x 20.8  x 2.8
Weight (kg): 0.97