I first started traveling across the United States to teach
baking, I blithely assumed that the recipes I had so carefully
developed in my New England kitchen at 540 feet in elevation
would work everywhere else. They did not.
cakes, miserable muffins, and pathetic pies appeared as soon
as I reached 2500 feet in altitude. I tried suggested “high
altitude adjustment tips” which failed miserably. The
higher I went, the flatter the cakes fell. I was intrigued.
Powerful forces were at work, and I knew that I needed to
study and solve the mysteries of high altitude baking.
do this, the traveling teacher turned into the traveling kitchen.
I selected 100 of my
favorite sea-level recipes and carried them up to kitchens
at 2,850 feet in Grassy Creek, North Carolina; 3,500 feet
in Trout Dale, Virginia; 5,000 feet in Denver, Colorado and
McCall, Idaho; 7,000 feet in Santa Fe, New Mexico; and 10,000
feet in Breckenridge, Colorado. I stayed as long as it took,
baking the same recipes over and over until they worked perfectly.
I was determined to create the first cookbook ever to have
foolproof recipes – in their entirety on a single easy-to-use
chart – that work at every altitude. No more hit or
miss experiments, no more frustrating calculations when you
and your recipes move from one elevation to another. With
Pie in the Sky, successful baking is finally portable! And
if you are a reader instead of a baker, just sit back and
enjoy the surprising stories of people and places that accompany