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| Author | : Patricia Ann Kendall |
| Publisher | : Big Earth Publishing |
| Total Pages | : 196 |
| Release | : 2005 |
| Genre | : Cooking |
| ISBN | : 9781889593159 |
A collection of recipes developed by the high altitude baking experts at Colorado State University Cooperative Extension.
| Author | : Beverly Anderson Nemiro |
| Publisher | : Random House (NY) |
| Total Pages | : 0 |
| Release | : 1980 |
| Genre | : Cookbooks |
| ISBN | : 9780394513089 |
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.
| Author | : Kelley Epstein |
| Publisher | : Chronicle Books |
| Total Pages | : 226 |
| Release | : 2021-08-03 |
| Genre | : Cooking |
| ISBN | : 1797207873 |
For ski bums and non-skiers who enjoy the snow, here is a cozy winter cookbook of 65+ hearty recipes, plus beautiful photography that captures the après-ski culture and mountain town life. Après-ski is more than just an afternoon beer in the lodge. It's an opportunity to gather with friends and family over delicious food and drinks during the cold winter months. This cozy cookbook invites home cooks of all levels to embrace the après culture all season long, whether they're the first skier on the slopes in the morning or a nonskier who prefers to snuggle up by the fireplace. There are recipes for every meal—because yes, you really can "après all day"—including Apple Pie Oatmeal as pre-ski fuel, Tater Tot Nachos, a.k.a. "Tatchos" for an indulgent snack on the couch, Classic Beef Stew with Cheesy Garlic Bread for a family potluck, and a well-deserved Kitchen Sink Skillet Cookie to end the day. There is a section with helpful tips on cooking at altitude, plus fun sidebars featuring must-know ski lingo, ideas for game night, and more. Ski bums, outdoor enthusiasts, and anyone who lives in cold climates will appreciate the hearty recipes and beautiful photography of mountain scenery. FOR ANYONE IN COLD CLIMES: Après-ski isn't just for skiers, and neither is this cookbook—anyone can après, at any time of day! The recipes in this book are perfect for anyone who lives somewhere with cold winters or loves the mountains or the idea of mountain living. GOOD GIFT FOR A RANGE OF FOLKS: With beautiful mountain scenery and photos of charming ski towns, Après All Day encapsulates a way of life. This is a lovely gift for anyone who likes to cook, as well as those who enjoy or aspire to an outdoorsy life in the mountains. COMPELLING PACKAGE: Après All Day is full of evocative photography: a stack of blankets, signage on the slopes, chairlifts in the fog, snow-dusted pine trees, and more. The approachable recipes, informal tone, and aspirational photography will make you feel as if you are enjoying a ski weekend in the mountains with your best friend. Perfect for: • Home cooks who love the mountains and mountain dwellers who like to cook • Skiers and snowboarders of all levels • Anyone who enjoys snow activities and the après-ski culture • Those who live in places with cold winters • Armchair travelers
| Author | : Susan G. Purdy |
| Publisher | : Harper Collins |
| Total Pages | : 356 |
| Release | : 2005-05-31 |
| Genre | : Cooking |
| ISBN | : 0060522585 |
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.
| Author | : Mimi Council |
| Publisher | : The Countryman Press |
| Total Pages | : 457 |
| Release | : 2020-10-13 |
| Genre | : Cooking |
| ISBN | : 1682684164 |
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 après 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.
| Author | : Caroline Trask Norton |
| Publisher | : |
| Total Pages | : 404 |
| Release | : 1918 |
| Genre | : Cooking, American |
| ISBN | : |
| Author | : Vera Dawson |
| Publisher | : |
| Total Pages | : |
| Release | : 2016-03-30 |
| Genre | : |
| ISBN | : 9780615914787 |
This is a collection of proven recipes for cakes, pies, cookies, quick breads, fruit desserts and other pastries made at altitudes of 7,900 feet and above.
| Author | : Randi Lee Levin |
| Publisher | : Favorite Recipes Press (FRP) |
| Total Pages | : 0 |
| Release | : 2003 |
| Genre | : Cooking, American |
| ISBN | : 9780974500812 |
If your excuse for baking poorly is high altitude, your solution has finally arrived. Baking offers a diversity of savored requested recipes and proven tips based on 30 years of experience baking in hgher elevations, including several designs for special dietary needs. Recipient of Gourmand's Best First Cookbook in the World.
| Author | : Meredith Erickson |
| Publisher | : Ten Speed Press |
| Total Pages | : 354 |
| Release | : 2019-10-15 |
| Genre | : Cooking |
| ISBN | : 1607748754 |
A lushly photographed cookbook and travelogue showcasing the regional cuisines of the Alps, including 80 recipes for the elegant, rustic dishes served in the chalets and mountain huts situated among the alpine peaks of Italy, Austria, Switzerland, and France. “A passionate exploration of all things Alpine . . . this one is a must-have for every ski bum foodie.”—Vogue NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW From the wintry peaks of Chamonix and the picturesque trails of Gstaad to the remote villages of the Gastein Valley, the alpine regions of Europe are all-season wonderlands that offer outdoor adventure alongside hearty cuisine and intriguing characters. In Alpine Cooking, food writer Meredith Erickson travels through the region--by car, on foot, and via funicular--collecting the recipes and stories of the legendary stubes, chalets, and refugios. On the menu is an eclectic mix of mountain dishes: radicchio and speck dumplings, fondue brioche, the best schnitzel recipe, Bombardinos, warming soups, wine cave fonduta, a Chartreuse soufflé, and a host of decadent strudels and confections (Salzburger Nockerl, anyone?) served with a bottle of Riesling plucked from the snow bank beside your dining table. Organized by country and including logistical tips, detailed maps, the alpine address book, and narrative interludes discussing alpine art and wine, the Tour de France, high-altitude railways, grand European hotels, and other essential topics, this gorgeous and spectacularly photographed cookbook is a romantic ode to life in the mountains for food lovers, travelers, skiers, hikers, and anyone who feels the pull of the peaks. Praise for Alpine Cooking “This generous cookbook and travelogue will have readers booking trips to the Alps of Italy, France, Austria, and Switzerland. . . . Erickson beautifully captures Alpine food and culture in this standout volume.”—Publishers Weekly (starred review)
| Author | : Allen Bornstein |
| Publisher | : Dog Ear Publishing |
| Total Pages | : 114 |
| Release | : 2015-12-23 |
| Genre | : Cooking |
| ISBN | : 1457534320 |
Baking in coffee cans goes back to the early 1900‘s, when people didn’t necessarily have all the fancy pots and pans that we have today. They used whatever they had and since coffee came in cans that held a pound of coffee, it was handy to use them for baking and for cooking. Today, there are still some recipes that are traditionally baked in cans. This book was written to help people explore the fun of baking things the old fashioned way - in coffee cans. To help get you started, the book contains 50 recipes for cakes, quick breads and yeast breads that you can bake in the cans. The recipes combine both traditional coffee can recipes and modern recipes that have been re-imagined for this exciting and fun baking style. Most of the recipes are not complicated and do not require special equipment. The book explains what cans you can or should not use. It also describes how to prepare the cans and what ingredients are used in the preparation of the recipes. It gives a source for buying the cans with the book or separately. Many of the recipes use similar methods of preparation to keep things simple. These recipes can also be baked in standard baking pans with an adjustment to baking times. Sometimes what’s old is new. If you love baking, you will love The Coffee Can Baking Book.
