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.
