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High Altitude Baking: 200 Delicious Recipes & Tips for Great Cookies, Cakes, Breads & More [Paperback]

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Item Number 287938  
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Item Specifications...

Pages   190
Est. Packaging Dimensions:   Length: 0.5" Width: 6" Height: 8.75"
Weight:   0.7 lbs.
Binding  Softcover
Release Date   Sep 10, 2005
Publisher   3D Press
ISBN  188959315X  
EAN  9781889593159  


Availability  0 units.


Item Description...
High Altitude Baking: 200 Delicious Recipes & Tips for Great Cookies, Cakes, Breads & More by Colorado State University Cooperative Extension

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Reviews - What do our customers think?
The Recipies are Failures  May 12, 2007
I moved from sea level to over 7000 ft. I was a very talented baker. But none of my sea level recipes work at the new altitude. I was hoping this book would help me find a way to adjust my recipes. It does not . The 4 recipes I did try from this book tasted like dirt. I did follow the recipe fully and had high hopes. I moved from the USA to the mountains of Mexico. Not only does it take longer to cook any thing at a higher altitude, flavor is lost at a higher altitude and needs adjustment. This book does not explain that.
I can not tell anyone to purchase this cook book and expect to be able to bake successfully at high altitudes.
 
Don't bother.  Apr 8, 2007
Me and my wife moved to Colorado from sea level, and were big bakers using Betty Crocker baking books. We have tried many of the recipes in this book and have yet to come across one that tastes even halfway decent. We live at 9100 feet, and there are many recipes in the book that don't require any further adjustments for higher altitudes (so they say), and we've tried a few of the cake and cookie recipes, but none of them worked, the cakes flopped,and the cookies always flattened out completely. It was hit or miss with this book, and that's aside from the awful taste of the recipes. They claim that all the recipes will work to 6500 ft elevation, and higher altitudes require further changes, but even making the changes they have in the book under the recipe's, a lot of the recipes failed.
Save your money and get any baking book and make adjustments for high altitude, using any of the adjustments you can readily find on-line for your altitude.
We were very disappointed in this cookbook.
 
Half and Half  Feb 3, 2007
Some recipes are just awful tasting and some recipes are just amazing. All the recipes by Melissa Craven are so good. There is a recipe of Chococlate Chocolate Chip Cookies that is always a hit at the parties and people beg me to make them all the time.
 
Finally a normal looking cookie!  Jan 14, 2006
I live in the S.CA mountains at 6000 ft, and since moving here I have been at a loss in terms of turning out a decent oatmeal cookie. I have made several attempts, with different recipes, but to no avail. The end result was, sadly, always the same: a flat disc.

I had almost given up on my cookie baking when I found this book. I just finished baking up the oatmeal cookie recipe, and they turned out perfectly...just like what I remember from my old days in Orange County. There didn't seem to be enough of the ingredients including sugar and flour when I was making the recipe, but what do I know, the recipe turned out a beautifully plump batch of cookies. I am going to try a cake next and report back. What a thrill to successfully bake again...
 
Not sure they know what they're talking about...  Oct 7, 2005
I did find this book helpful for bread baking tips, but as far as teaching a thing or two about how to adjust recipes for high altitude, I haven't really found what I need. It talks about some differences in baking at high altitude and sea level, but doesn't show you how to adjust other recipes to make up for the differences. Maybe I just can't find it? I also made cupcakes from this book and cupcakes from a non-high-altitude cookbook and the ones from this book were dense, hard and icky. I live at over 5,000 feet and thought these recipes would work better here than average recipes.
 

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