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About the Author
Susan G. Purdy, CCP, is a well-known, widely traveled baking teacher, journalist, and author of thirty books, including twelve cookbooks. Her most recent works are The Perfect Cake and The Perfect Pie, as well as the IACP/Julia Child Cookbook Award-winning Have Your Cake and Ear It, Too.
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Product details
Hardcover: 352 pages
Publisher: William Morrow Cookbooks; 2nd Revised edition edition (May 31, 2005)
Language: English
ISBN-10: 0060522585
ISBN-13: 978-0060522582
Product Dimensions:
7.9 x 1.1 x 10 inches
Shipping Weight: 2.2 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
213 customer reviews
Amazon Best Sellers Rank:
#26,996 in Books (See Top 100 in Books)
Note: I feel this book only deserves 2-stars due to the lack of good "standard" recipes included in it, but gave it 3-stars since many bakers will likely enjoy the variety of recipes included. The conversions and explanations on the various ingredients' reactions in higher altitudes is worth 4-stars. However for me, 97% of the recipes I could care less about. :(-----------------------I have recently moved to 8500ft after living at 5500ft for the last year, with most of my 30+ yrs. baking experience happening at sea level altitudes. I'm a pretty darn good baker and have many recipes that have become requested favorites with family and friends over the years. Obviously, being able to bake those with 100% success is something I want to continue to do. And I do want to try new recipes that grab my attention too.My stint living at 5500ft caused baking problems - cakes just didn't rise properly; some dense recipes, like a beloved carrot/coconut/pineapple cake became way too moist and didn't rise much at all ... you get the picture. I researched online what to do for high-altitude baking and tried different suggested adjustments to various ingredients and/or oven temperatures but with not much better results.Add to the fact I am vegan and also have many vegetarian friends who, like me, don't want to consume eggs, so baking without eggs truly adds to the disaster factor, even at sea level. I have tried using flax seed meal mixed w/water; usually use "Ener-G Egg Replacer" in place of eggs; have tried prune puree and/or applesauce too, but at 5500+ ft or more, these don't do what perhaps eggs would - helping the batter rise higher and stay that way after cooling!Now that I'm living at 8500ft the challenge to get lovely "as hoped for" outcomes when baking cakes has become a real trial, but I'm determined to win and want to adjust my beloved favorites so they perform as they did at sea level. Thus my search for better and more reliable information for conversions lead me to this book.Due to the various good-bad reviews, I decided to call the local library to see if they had a copy - I didn't want to buy this book and find it doesn't serve my purpose. Luckily, the library had it, which I just picked up this morning.DISAPPOINTMENT!! I am glad I didn't buy this book due to reasons mentioned above, however the BIGGEST disappointment is that I specifically want to make 4-dozen cupcakes next week for a children's party and wanted to learn how to make great ones that won't collapse or come out a disaster. I can't believe it! The term "cupcakes" ISN'T EVEN INCLUDED in the index!! How can you write a book about baked goods without including cupcake recipes or cake recipes with cupcake conversion information, and other "cupcake success" how-tos??Plus, I had hoped for some good, standard-type recipes - like simple yellow, white and chocolate cake, but nope. Yes, there is a "1-2-3-4" basic recipe (that other reviewers have said didn't turn out very well), and there is a "Chocolate Buttermilk" cake, and a couple others, but still, what about a simple white cake batter recipe? The "Anna's Butter Cake" may be the author's answer for a standard-type yellow cake, but I'm hesitant to bake it as it looks like it may produce too dense of a texture for cupcakes. I don't know, maybe I'm wrong on all of this but ...Bottom line - not one mention about adjusting the cake recipes in this book for cupcakes, though I know it's not rocket science to do so, but still-in-all ... I won't be spending my money on this book as there aren't enough recipes that grab my fancy.However there are many cookie recipes that look promising, bread recipes that look tasty (though I have no interest in making those) and pies, and souffles (which I also could care less about). To me, the biggest feature of this book is the author's effort to educate on the differences and adjustments needed to bake at various altitudes. For that, I give her credit for all the research and time she put into testing. I will see if following her recommendations will help my favorite recipes produce more desirable results.But ... as other reviewers have said, more recipes (I want good 'ol standards and simplier ones that can be varied slightly for flavor changes) and less verbiage on a lot of her trial and error experiences would have made this cookbook one that I'd probably bought. But as is said, your mileage may vary and this book, as for many other 5-star reviewers, may be exactly what you're looking for. ;)Happy baking, no matter what altitude you live in!
If you love to bake, regardless of what altitude you live at, you’ll want to check this book out!I grew up in Minnesota (970 ft), and baking was something I enjoyed doing from an early age. When I moved to Colorado (5,300 ft) baking wasn’t so easy. I tweaked a few recipes over the years, but it just wasn’t the same. . .until now.I’ve never read a cookbook, outside of the recipes themselves, so I have nothing to compare this book too in that regard. However, I really enjoyed reading about Susan’s journey in perfecting the recipes at various altitudes, and the debunking/supporting of various high altitude baking myths and tricks. Susan talks about proteins and fats and how adding more of this and less of that can help strengthen your baked goods. This was all very educational for me.All the recipes I've tried so far have been delicious! I’m looking forward to trying more of the recipes in this book.1. Mom’s Blueberry Muffins – These were light, fluffy, and had such a wonderful taste. Easily my favorite!2. Spicy Santa Fe Corn Bread – This had such great flavor, and I plan to make these again in the fall with hatch chili's.3. Chocolate Buttermilk Cake with Bittersweet Chocolate Icing – The cake was light, fluffy, and moist and after the blueberry muffins it’s my next favorite recipe. I’m not a big fan of bitter things, so I was hesitant to make the bittersweet icing. It was good, don’t get me wrong, but I think next time I’ll try the mocha buttercream icing.4. Trout Dale Oatmeal-Raisin Cookies – A tasty and chewy oatmeal cookie – delicious!5. Black-and-White Chocolate Chip Cookies - These are so good they will bring a tear to your eye. Be careful because it's difficult to eat just one. :) I love how Purdy doesn't use too much sugar in her recipes!6. Breckenridge Biscuits - I've never made biscuits from scratch before and these were not only easy to make but insanely delicious! Purdy gives you tips on how to keep the texture of the biscuit light and fluffy.
I'm an accomplished cook and baker and I've been successfully modifying my own recipes for 11 years since moving to 5800 feet. However, sometimes I get tired of the work, so I figured this book would be a handy shortcut.So far, my success rate for recipes in this book run about 30%. Baking times run way off on both sides, either far too short or far too long. Those recipes that do work have an unpleasant texture (either too dry or too sticky) or no taste.This book is best used as a guide for modifying existing recipes... below 7000 ft, most recipes will work with only subtle modifications. If you make anything straight out of it, cross check with another recipe. If something seems too different, it's probably not going to work.
This book has changed my life. When I first moved from sea level to about 5500 ft a few years ago, I had no idea just how hard it would be to bake at my new altitude. After a few too many collapsed cakes, chewy cookies, and bread that simply did not work, I gave up. Recently, I discovered that store bought bread was giving me stomach discomfort, so I decided to try once again. This time, I did some research and purchased this book. Thanks to the information in this comprehensive book, I haven't eaten store bought baked goods in months, am feeling much better, and I now consider baking to be a hobby.PROS:-- Purdy explains how and why her adjustments work.-- Wide variety of recipes.-- Detailed instructions.CONS:-- Quantities are volumes, not mass.-- Sometimes the layout of the text makes recipes hard to follow. (For example, text wrapping around a table.)OVERALL:This book is amazing. If you bake at high altitude, this book should be in your library.
Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between). PDF
Pie in the Sky Successful Baking at High Altitudes: 100 Cakes, Pies, Cookies, Breads, and Pastries Home-tested for Baking at Sea Level, 3,000, 5,000, 7,000, and 10,000 feet (and Anywhere in Between). EPub
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