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9780060522582

Pie in the Sky

by
  • ISBN13:

    9780060522582

  • ISBN10:

    0060522585

  • Format: Hardcover
  • Copyright: 2009-11-06
  • Publisher: HarperCollins Publications
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Supplemental Materials

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Summary

Do your cakes collapse, souffl_s slump, cookies crumble, and fruit pies fail? For those living at high altitude, baking can be a challenge at best, or a total disaster. More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking. Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated calculations and adjustments, and presents reliable recipes in their entirety for each altitude. She takes out the tinkering and guarantees success at any height. In addition, she explains the hows and whys, gives tips and hints for problems specific to every altitude, and generally demystifies the subject of atmospheric obstacles that cause favorite recipes to flop. Whether they live in the eastern mountains or the far west, in Boston, Massachusetts; Boone, North Carolina; or Santa Fe, New Mexico; home bakers as well as experienced chefs will love the wide range of easy-to-make treats including Mile-High Lemon Meringue Pie, Coconut Cake with Coconut Icing, Paradise Peak Chocolate Souffl_, Vail Lemon-Poppy Seed Loaf, Celestial Challah, and Sour Cream Streusel Coffee Cake. Every recipe was tested at sea level (Connecticut), 3,000 feet (North Carolina and Virginia), 5,000 feet (Idaho and Colorado), 7,000 feet (New Mexico), and 10,000 feet (Colorado) and can be used at these elevations or any points in between.

Author Biography

Susan G. Purdy, CCP, is a well-known, widely traveled baking teacher, journalist, and author of thirty books, including twelve cookbooks

Table of Contents

Acknowledgmentsp. vii
Introductionp. xi
Friends in High Placesp. 1
Twelve High Altitude Myths Brought Down to Earthp. 23
About the Recipesp. 26
Tips for Success at All Altitudesp. 27
Equipment and Ingredientsp. 28
Muffinsp. 43
Quick Breads, Scones, Biscuits, and Popoversp. 58
Yeast Breadsp. 84
Cakesp. 108
Cookiesp. 219
Piesp. 263
Soufflesp. 307
Appendixp. 317
About Cake Mixesp. 317
Into Thin Air: The Science Behind High Altitude Bakingp. 319
High Altitude Recipe Adjustment Guidep. 323
Useful Weights and Measurements and Ingredientsp. 324
Frequently Used Measurementsp. 327
Oven Temperature Chartp. 328
Sourcesp. 329
Indexp. 331
Table of Contents provided by Ingram. All Rights Reserved.

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The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Excerpts

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).

Friends in High Places

North Carolina • Virginia

"We live in the mountains, you know, why don't you come down to visit us?" my cousins Stacey and Jim Carson asked, inviting me to their North Carolina vacation home. Mountains? High altitude mountains? This could be a great opportunity to be with family and, coincidentally, perhaps be the answer to my search for a recipe-testing location at between 2,500 and 3,500 feet and east of the Rockies. "We're not exactly sure of our elevation. We'll figure it out once you get here, but we're near Boone [3,300 feet] and Blowing Rock [4,000 feet]," they assured me. "We're at the end of a dirt road, quiet, and private, and if you want to work here, it's all yours except when we come for weekend tastings."

How could I refuse? I immediately beganto gather my recipes and make lists. Staceyand Jim, both good cooks, had carefully designeda well-equipped kitchen, but I knewI'd have to bring my own gear, from springformpans, whisks, and icing spatulas to digitaltimers and oven thermometers. My listsgrew with my enthusiasm. By the time Ipacked my car with books, Bundt pans, recipe files, laptop, compass, camera, anddried mango snacks, there was barely roomfor me to squeeze into the driver's seat withmy road map.

I started out on a sunny May morning,filled with optimism and a sense of adven-ture. As I drove across Virginia to the southwesterncorner where the Appalachian Mountainsmeet the Blue Ridge in Ashe County,North Carolina, the hills got steeper, the valleysdeeper, and the towns had more colorfulnames: Mouth-of-Wilson was my first landmark,not far from Trout Dale, en route toGrassy Creek and my new home on the northfork of the New River, a curling bronze ribbonthat wound languorously through flatlands oftall emerald and ochre grass.

I followed the river road as Stacey had directeduntil I turned into their drive and beganto climb into the woods. In a clearing at the top,I came to their gray clapboard loft-house nestledcozily into the wooded hillside. It remindedme a little of a chalet, with a side deck overlookingthe terraced vegetable garden and lawnsloping down to the overflowing creek.

I spent the first morning organizing myclutter of cake pans and unpacking mysuitcase office. In the afternoon on the deck,we caught up on Stacey's work as executivedirector of the Art Alliance of Greensboro, admiredher beautifully hand-crafted pottery,and talked about Jim's projects as an educatorand musician/leader of a popular swing band.The next day, they gave me a scenic tour ofthe town, the farmers' market, and the best localsupermarket -- soon to become my primarydestination.

My first job was to find out exactly where Iwas in terms of elevation. If my cousins' houseturned out to be below 2,000 feet, I would haveto rent a test kitchen in a higher spot. I wentfirst to the local chamber of commerce. "Wouldyou have any maps showing the elevation ofthe mountains in this area?" I asked. "You meanaltitude? Nope," said the young attendant, "folksaround here don't bother measuring theirmountains, they just enjoy 'em. Can I rent youa canoe?" Smiling and shaking my head, Iwalked across the street to city hall. "Altitude? Why do you care? No one here's interested inthat, try the Ashe County Court House." I did. Iworked my way laboriously through the departmentsof deeds and records, taxes, and the(woefully misnamed) mapping office. It washard to believe: I was in the mountains, but Icouldn't find anyone who knew the altitude (letalone who would admit to having baking problemsattributed to it). In mounting despair, Itold my story to yet another office manager."What you need, honey," she said, "is to meet‘The Accidental Baker.' " She sent me a few milesdown the road to an old high school convertedinto offices, where, in the revamped cafeteriakitchen under the sign "The Accidental Baker," Ifound Jacky Brown, a friendly young womanwrapped in a chocolate-spattered apron.

"Glad to meet you. Sure, I can answer yourquestions, but I have to keep moving here," shelaughed. "Why the name? I guess I'm an accidentalbaker because I was a psychologist untilfour years ago, when I decided to do this instead."I could feel the rush of purposeful energyas she moved swiftly from a whirlingHobart mixer to a glass case of warm muffinsand a cash register facing a line of hungry customers.At the first break, she handed me a biglemon–poppy seed muffin. "Try it," she saidwith a confident smile.

"Sorry I don't know our exact altitude, but it'sa good question. That's certainly what causedall my trouble. My old recipes just don't workup here." (Bingo! My luck had finally turned!)"After lots of experiments, I've finally figured itout and now I can bake anything. I do all thebreads and desserts for Sweet Aromas Bakery intown. When I adjust a recipe, I start small, butthe changes I make are really important. Breadsare easy. I just punch 'em down more often, becausethey rise too fast. I add a little extra flourto cookie dough, cut a bit of sugar or leaveningfrom muffins, and tinker with oven temperatures.Have you talked to Carolyn Shepherd, our county cooperative extension serviceagent? She's in Jefferson, at the AgriculturalServices building."

Another lead . . . I was on my way.

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).
. Copyright © by Susan Purdy. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Excerpted from Pie in the Sky: Successful Baking at High Altitudes by Susan Gold Purdy
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

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