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IF your excuse for baking poorly is High Altitude/The solution has finally arrived. This award winning cookbook is full of time-tested recipes, tips and advice for successfully baking in higher elevations.
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Within the pages of this recipe book, you will find quite an outstanding variety of baked goods. You will discover recipes that have been shared and enjoyed for many generations. In other words, they are genuinely old-fashioned treats. The uniqueness of this recipe book is that it was written for scratch baking at High Altitude, or at a minimum of 4000 feet above sea level.Some people consider baking at high altitude an art, but with this book, you will find that it is quite simple and as easy as 1-2-3. IF you know how to measure, and know how to mix ingredients, then all you need to do is follow the wonderful recipes and tips found among the pages of this recipe book.The following pages include scratch baking recipes and tips for learning how to adjust all recipes to high altitude baking. Many recipes can be altered to meet dietary needs, such as recipes that are low in fat and sugar free.Many of the recipes within the pages have been used for professional preparation over many years. The Muffin Lady has been honored to serve such customers as the Tattered Cover Bookstores in Denver, Colorado and Wild Oats Natural Marketplace, found among several states in the Southwest.The purpose of this book is to share many of the recipes requested by friends and customers.About the Author:
I first developed an appreciation for fresh baked goods as a little girl in my Grandmother's kitchen just on the county line of Philadelphia . I used to climb up on her counter and watch her add and mix ingredients, taste a little and then add a few extra spoonfuls of this or that. As the years went by, I continued in her tradition and would often be requested to bake up cookies and treats by my Mother's friends and family. Upon graduating from high school, I moved to Colorado for college. Upon moving out of the dorms and into a house with friends, I soon found that I had to make adjustments to many treasured recipes, for they never seemed to work right up here. My cookies would be flat, muffins would sink and be raw in the middle, some cakes came out of the oven looking like a pool sucking out all the from the center. Still a teenager myself, and in school, I asked a science professor WHY. That was the day I learned that in higher elevations, the air pressure is much lower, the air is much drier, and that in bake goods the hot air balloon effect takes over. By this I mean that many baked goods will rise rapidly and then sink just as rapidly as a hot balloon does if the heat is turned off. So I began playing around, calling my Grandmother regularly and finally figured out what adjustments needed to be added or decreased to get the desired shape and height of my treats I continued to bake and come up with new recipes while finishing college and earning 2 graduate degrees. My degrees are in Education and Psychology ; I taught and counseled at-risk and mentally ill youth for almost 2 decades . I always bribed my students with fresh baked good s to get their work completed. Life was good, until one day in 1991 when it sort of changed. Without going into much detail, I was informed that my body was shutting down rapidly; I had a rare disease and brain tumor. Well there went my days as a teacher and counselor, due to liability issues. So on advice from a friend, I began baking and selling my goods around Evergreen, Colorado . To my delight all really like this, even the experiments and it was an employee at the local Post Office that began calling me The Muffin Lady, so I went legal with the name. Years later I decided that it was finally time to answer years of questions as to how to bake at high altitude, what are the adjustments and can I have this or that recipe. So again, on advice from a friend I sat down, put my heart on each page and wrote a cookbook. Boy was it fun too, you see knowledge is not for hoarding it is for sharing. Needless to say since that time, I have won 2 awards for my book, a First Place EVVY Award though Colorado Independent Publishers Association and the next was quite an incredible shock. Not knowing exactly what contest I had entered my book into, In February 2005, my book was awarded, Best First Cookbook in the World, by Gourmand World Cookbook Awards. This award is the Oscar of the cookbook industry. Isn't it amazing what your heart can do when put to use, I think so, for that is how I bake and write, straight from the heart? Ok the palette come in a bit too, for it must taste good too.
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Book Description The Muffin Lady INC., 2003. Hardcover. Condition: New. Brand New!. Seller Inventory # VIB0974500801
Book Description The Muffin Lady INC., 2003. Hardcover. Condition: New. Never used!. Seller Inventory # P110974500801
Book Description The Muffin Lady INC., 2003. Hardcover. Condition: New. 1. Seller Inventory # DADAX0974500801