The High Altitude Cookbook by Beverly Nemiro and Donna Hamilton

  • Braunschweiger pâté (page 34)

    from The High Altitude Cookbook The High Altitude Cookbook by Beverly Nemiro and Donna Hamilton

    • Categories: Dips, spreads & salsas; Appetizers / starters
    • Ingredients: gelatin; condensed beef consommé; stuffed green olives; cream cheese; braunschweiger sausage; paprika; dried basil; parsley; lettuce
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  • ISBN 10 0394401433
  • ISBN 13 9780394401430
  • Published Jun 01 1969
  • Format Hardcover
  • Page Count 273
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Random House

Publishers Text

A collection of recipes, facts on high-altitude food and cooking, and food preparation tips for creating excellent meals tested at altitudes of 2,500 feet above sea level or more, divided into the various food types. A great resource for those who live or travel in the mountains or other high-up domiciles, hunters, hikers, campers, and others.

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