The Mountain Baker: 100 High-Altitude Recipes for Every Occasion

by Mimi Council, Kimmy Fasani

Overview

From sweet and savory to fluffy and flaky—tried-and-tested recipes made for the 21st-century outdoor adventurer.

Most recipes are developed and employed at or close to sea level, so what is a baker to do if they live 5,000 feet higher? In The Mountain Baker, longtime mountain dwellers Mimi Council and Kimmy Fasani share their recipes for successful cakes, cookies, muffins, breads, and beyond. With their firsthand experience, Council and Fasani are just the women to talk about the science behind high-altitude baking and cooking.

From hearty eats and apres snacks to decadent desserts, these recipes include conversions for sea-level kitchens, so home bakers can enjoy these treats wherever they cook: Double Black Diamond Brownies, Honey Graham Pancakes, Rosemary Parmesan Biscotti, Pizza Bread, Snow Day Cake, and more. With tips on why your alpine cakes are sinking or why your cookies are burning, this is the go-to resource to help readers fearlessly face their high-altitude kitchen or simply get in the outdoor spirit.

 

Product Details

ISBN-13:	9781682684160
Publisher:	Countryman Press, The
Publication date:	10/13/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	240
Sales rank:	845,423
File size:	51 MB
Note:	This product may take a few minutes to download.

About the Author

Mimi Council is the author of The Mountain Baker and Cookies for Everyone. She is an editor at the FeedFeed and the owner of Mimi Bakes Photos where she’s a recipe developer and photographer. She lives in Mammoth Lakes, California.
Kimmy Fasani is a professional snowboarder who cooks to fuel her outdoor lifestyle. She and Mimi Council live in Mammoth Lakes, California, where they co-own Dessert’D Organic Bake Shop.

Editorial Reviews

10/16/2020

This eclectic collection is more than the subtitle suggests: while there are plenty of high-altitude baking recipes (both savory and sweet), there are also soups, meat dishes, salads, trail mixes, and drinks. The guide is liberally peppered with stories about the origin of the dishes, the friendship between Council (Cookies for Everyone) and Fasani, and the evolution of their Colorado bake shop Dessert'D Organic. While the recipes are written for high-altitude baking, each includes a note about how to adjust for low-altitudes, making the recipes versatile for a variety of home cooks. The level of complexity runs the gamut: from simple side dishes to snacks that require more advanced techniques such as tempering chocolate. Many standard favorites have been tweaked to increase protein for people who spend their days outdoors. The introductory sections emphasize high-quality, organic ingredients and clearly state what tools are required to make the recipes. While a few ingredients may be difficult to source, most have substitution suggestions. VERDICT This straightforward cookbook should appeal to those looking for hearty meals and protein-heavy snacks and, obviously, those looking for high-altitude baking recipes—Rebecca Brody, Westfield State Univ., MA

Library Journal