High-Altitude Breakfast: Sweet & Savory Baking at 5000 Feet and Above by Nicole Hampton

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Notes about this book

  • MollyB on January 22, 2023

    Chocolate chunk muffins, p. 105, very good and not too sweet; Blackberry ricotta cake, p. 113, very good and worked well with frozen blackberries; Sausage & cheddar muffins, p. 72, great! esp. with good sausage (but they do stick to liners so greasing pan would be better). Pumpkin waffles, p. 121, very good - not too sweet and not too pumpkin-y, and delicious with maple syrup.

  • Shelmar on November 28, 2021

    Breakfast pizza, p.203, with Simple pizza dough, p.215; pretty good idea, but would use Joy of Cooking pizza dough, maybe add herbs to dough. Breakfast corn dogs, p.138, with Cornmeal pancake batter, p.129; sum is less than the parts. Bagels, p.35; tasted good, did not add enough flour to shape well; two everything, two Aleppo pepper, two za'atar; a lot of clean-up for six bagels. Strawberry toast, p.146, with Cinnamon swirl bread, p.33, pretty good, bread very good.

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  • ISBN 10 1513289543
  • ISBN 13 9781513289540
  • Published Oct 19 2021
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher West Margin Press

Publishers Text

From the creator behind Dough-Eyed blog and the author of the Sugar High cookbook comes this high-altitude cooking and baking guide for all things breakfast!

While most people everywhere can follow widely used recipes and achieve amazing results, at high elevation those same recipes can lead to overflowing batters, dry muffins, and longer cook and bake times, plus other unexpected pains. In this book, author Nicole Hampton eases frustration and hunger to bring specially created breakfast recipes so you can enjoy delicious morning meals with all the comfort and fun everyone should have in the kitchen.



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