eShop USA > Books > 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).
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).
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Binding: Hardcover
Dewey Decimal Number: 641.815
EAN: 9780060522582
ISBN: 0060522585
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Number Of Pages: 352
Publication Date: May 31, 2005
Publisher: William Morrow Cookbooks
Release Date: May 31, 2005
Studio: William Morrow Cookbooks
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Editorial Review: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.
Customer Reviews
Average Rating: 
Rating:  - Very helpful!
I have found this book to be very helpful. Reading about all of the recipe testing that was involved gave me a better idea of what works and what doesn't at high altitudes. I really like the chapters that explain the science behind it all too.
I have only tried two recipes out of the book so far, the gingerbread and the biscuits. The gingerbread was really good, moist and tender! I will add more fresh ginger next time because I love ginger, but it was definitely a hit with my husband. ... Read More
Rating:  - Success - Finally
We recently moved from sea level to 8800 feet. Baking has been a disaster up until now. I live between the 7,000 and 10,000 foot adjustments in the book. I used the 10,000 as suggested and have successfully baked brownies and muffins that turned out very similar to the sea level recipes enjoyed in the past. We just started a major kitchen remodel so I won't be able to bake for awhile but can't wait to bake more from this book in my new kitchen.
Rating: - great altitude baking book
loved that someone actually took the time to test recipes at various altitudes. The book arrived in a timely manner
Rating: - 4 star
As I noted in some other reviews-- the format is not great- but the conversions are well worth the price of the book. I bake at 10,000 ft in the Rockies & this book has been a life (and cake) saver!!!
Rating: - Great book excellent instructions!
I've made a couple of things from this book - apple pie and sugar cookies. Both turned out excellent. I've had to add more flour than what the recipe listed but that's bound to happen with baking. Am looking forward to trying more things in the recipe. I'd trully recommend this book for all the baking newbie out there.
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