Pie in the Sky: Successful Baking at High Altitudes, Cookbook of the Day

When winter comes around, many of us head for the mountains to enjoy some winter sports, like skiing, snowboarding and building snowmen. All of those things seem to burn so many calories that there is virtually no guilt in indulging in a big mug of hot chocolate and a hot, freshly baked goodie in front of the fire afterwards. The hot chocolate is no problem, but whether you live at a high elevation or just visit, you know that cooking up there is different that cooking at sea level. It means longer cooking and boiling times for most foods, and can completely change the chemistry of cakes, cookies and other baked items. Instead of tinkering with cookbooks designed to work at sea level (most are), a book like Pie in the Sky: Successful Baking at High Altitudes can really be a lifesaver if you're going to do some high elevation baking.

The recipes range from souffles to pies and have been tested at altitudes between sea level and 10,000-ft, with thorough explanations as to the changes that were made from height to height and why they were necessary. And not only are the recipes - including Colorado Carrot Cake with Cream Cheese Frosting, Mile-High Lemon Meringue Pie, Paradise Peak Chocolate Soufflé - thoroughly tested, but author Susan Purdy "guarantees success at any height."

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