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The Encyclopedia of High Altitude Baking
Here for the first time an extraordinary cookbook who roots go back over 200 years and begins where other books fear to go. Banned from sea-level cookbooks, there are 36 states over 2,400 ft., so 1/3 of the nation has to adjust sea-level recipes, this indispensible diverse book teaches the secrets and supports on information that is often misleading. Part 1 has 6 major instructional chapters each with problem solving charts for fail-safe baking teaching you how to successfully modify any sea-level recipe, with over 300 historical and original recipes with measurements from sea-level to 10,000 ft.. Featuring lost arts such as multiple bread braiding, fabulous recipes like Prohibitions' Jack Daniels Chocolate Cake and 1902's Oklahoma Rocks (from a territory so tough even the cookies have an attitude!) The encyclopedia covers everything that affects baking at high elevations, tips and substitutions from the cross roads of America and exemplifies the great need that has been missing in American cooking.With easy and delicious time saving treats this book will benefit all from sea-level to mountain residents, ideal for new brides, campers, students, singles to seniors and everyone else ! brides, campers, students, singles to seniors and everyone else !
252 pages, Paperback
First published April 16, 2012
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February 4, 2013
The title is misleading, if only because this reviewer didn't know that there was a problem with high altitudes affecting baking. At first he thought this was something strange about baking on a campfire when sitting on a mountain!
In any case, this book soon put this misunderstanding to bed and provided enlightenment to a problem that was never considered and forced engagement with the book by virtue of intrigue. Normal recipes tend to assume that they will be prepared at altitudes of up to about 2,500 feet from sea level - and anything higher demands adjustment to the recipe. Water starts to boil at a lower temperature, more gas expends from ingredients and leavening processes whilst sugar liquifies faster.
Trying to informally adapt regular recipes can be a bit of a hit and miss affair and whilst the less-optimal dishes won't kill you, you may be very disappointed with the results when it goes wrong. This book can come to your aid. Problem solving charts help hold your hand and guide you as to what changes may be necessary. An altimeter is not provided so unless you are going to really go mountain climbing and baking cakes you should probably know the altitude of your home kitchen already. Clearly this book is written from a U.S.-perspective but apart from a little bit of metric conversion and possibly a few ingredient substitutions there is nothing to make this unusable by people living in other countries.
The book is said to contain over 300 recipes (no, we've not counted them) including many older, historical recipes and, of course, these can also be used by those who live at more lower levels. In fact these recipes were probably more alluring and of interest, in part due to their historical leanings, so it is a shame that they might not be seen by many cooks who could otherwise benefit from them, for they are more likely to ignore this book by virtue of not having a need to know how to cook at high altitudes. The recipes themselves are plainly written, yet easy to follow. No at-a-glance indication of estimated preparation and cooking times though! Due to the type and nature of these recipes, many of which will be unfamiliar to most readers, it would have been nice to have had a colour photograph of the finished article. It would have really made a difference when browsing for inspiration and coming across unfamiliar recipes. The end of the book features an amazingly detailed A to Z of cooking, that briefly explains many cooking terms that often bamboozle the inexperienced cook. Don't miss this section and the chance to check your own knowledge.
In many ways this is a frustrating book. Interesting recipes and a thoughtfully-written helpful guide to cookery that could benefit all beginners (and maybe even the more experienced too) yet hidden behind the high altitude tag. As important as this may be for many readers, a lot of potential readers may never even go past the title due to the lack of a perceived need. Even a clear signpost on the front cover showing that there is, in fact, more to the book than just high altitude baking (whatever that may be, as the cover serves to confuse rather than illuminate) would have helped.
This book has a lot of potential, mostly hidden, and that is perhaps the biggest shame. A bit more refinement in the design and editing stage, greater use of photography and internal signposting and this could easily be a five YUM (star) book.
The Encyclopedia of High Altitude Baking, written by Ursula Mohr and published by Thecla Press. ISBN 9780615544090, 252 pages. Typical price: USD25. YYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
In any case, this book soon put this misunderstanding to bed and provided enlightenment to a problem that was never considered and forced engagement with the book by virtue of intrigue. Normal recipes tend to assume that they will be prepared at altitudes of up to about 2,500 feet from sea level - and anything higher demands adjustment to the recipe. Water starts to boil at a lower temperature, more gas expends from ingredients and leavening processes whilst sugar liquifies faster.
Trying to informally adapt regular recipes can be a bit of a hit and miss affair and whilst the less-optimal dishes won't kill you, you may be very disappointed with the results when it goes wrong. This book can come to your aid. Problem solving charts help hold your hand and guide you as to what changes may be necessary. An altimeter is not provided so unless you are going to really go mountain climbing and baking cakes you should probably know the altitude of your home kitchen already. Clearly this book is written from a U.S.-perspective but apart from a little bit of metric conversion and possibly a few ingredient substitutions there is nothing to make this unusable by people living in other countries.
The book is said to contain over 300 recipes (no, we've not counted them) including many older, historical recipes and, of course, these can also be used by those who live at more lower levels. In fact these recipes were probably more alluring and of interest, in part due to their historical leanings, so it is a shame that they might not be seen by many cooks who could otherwise benefit from them, for they are more likely to ignore this book by virtue of not having a need to know how to cook at high altitudes. The recipes themselves are plainly written, yet easy to follow. No at-a-glance indication of estimated preparation and cooking times though! Due to the type and nature of these recipes, many of which will be unfamiliar to most readers, it would have been nice to have had a colour photograph of the finished article. It would have really made a difference when browsing for inspiration and coming across unfamiliar recipes. The end of the book features an amazingly detailed A to Z of cooking, that briefly explains many cooking terms that often bamboozle the inexperienced cook. Don't miss this section and the chance to check your own knowledge.
In many ways this is a frustrating book. Interesting recipes and a thoughtfully-written helpful guide to cookery that could benefit all beginners (and maybe even the more experienced too) yet hidden behind the high altitude tag. As important as this may be for many readers, a lot of potential readers may never even go past the title due to the lack of a perceived need. Even a clear signpost on the front cover showing that there is, in fact, more to the book than just high altitude baking (whatever that may be, as the cover serves to confuse rather than illuminate) would have helped.
This book has a lot of potential, mostly hidden, and that is perhaps the biggest shame. A bit more refinement in the design and editing stage, greater use of photography and internal signposting and this could easily be a five YUM (star) book.
The Encyclopedia of High Altitude Baking, written by Ursula Mohr and published by Thecla Press. ISBN 9780615544090, 252 pages. Typical price: USD25. YYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
Displaying 1 - 1 of 1 review