THE HIGH-ALTITUDE COOKBOOK by Beverly Anderson & Donna Miller Hamilton Nemiro

THE HIGH-ALTITUDE COOKBOOK

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KIRKUS REVIEW

Like if you live 2500 feet or more above sea level food takes longer to cook; moisture evaporates faster; cakes rise higher and faster. The authors have compiled a general cookbook of very hearty American recipes (with Oriental, Continental, Spanish variations) with directions geared to the demands of high sierras. There are specific instructions, cooking tables, and all sorts of weighty matters to ponder over, and for the cook who has not made her peace with the atmosphere, this is probably helpful.

Pub Date: June 19th, 1969
Publisher: Random House