Synopsis
Originally published in 2003, this delicious cookbook was written for the purpose of sharing treasured tips and secrets used and requested throughout 14 years of professionally baking for commercial and individual accounts. This Internationally award winning cookbook is the solution to high altitude baking problems. Filled with scrumptious recipes especially designed to overcome such difficulties as flat cookies, concave cakes and raw muffins, the pages contain recipes and tips for all to enjoy; including, many designed for special dietary needs.
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About the Author
Randi began baking as young child in her Grandmother's kitchen. Before and after achieving graduate degrees in both Education and Psychology, she worked as a Special Education Teacher, Counselor and Therapist to Mentally Ill Youth for many years. Years later upon advice of a neighbor she began commercially baking and delivering her products all over the Denver, Colorado area and quickly gained a reputation of being a High Altitude Food Specialist.Years after beginning this new venture, recipe requests and the need for how to adjust recipes to higher elevations became prevalent, hence leading to a desire to share. She wrote this cookbook to fulfill these requests, which to date has been honored with 2 awards; 1st Place EVVY Award from Colorado Independent Publishers Association 2004 and Best First Cookbook in the World, Gourmand World Cookbook Awards.Currently she is a member of International Association of Culinary Professionals and working on her next cookbook; Sharing Mountain Recipes/The Muffin Lady's Everyday Favorites, to be published in 2006.
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BAKING AT HIGH ALTITUDE/THE MUFF
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Baking at High Altitude/the Muffin Lady's Old Fashioned Recipes
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