5 comments about High Altitude Baking: 200 Delicious Recipes & Tips for Great Cookies, Cakes, Breads & More.

1. I did find this book helpful for bread baking tips, but as far as teaching a thing or two about how to adjust recipes for high altitude, I haven't really found what I need. It talks about some differences in baking at high altitude and sea level, but doesn't show you how to adjust other recipes to make up for the differences. Maybe I just can't find it? I also made cupcakes from this book and cupcakes from a non-high-altitude cookbook and the ones from this book were dense, hard and icky. I live at over 5,000 feet and thought these recipes would work better here than average recipes.



2. I live in the S.CA mountains at 6000 ft, and since moving here I have been at a loss in terms of turning out a decent oatmeal cookie. I have made several attempts, with different recipes, but to no avail. The end result was, sadly, always the same: a flat disc.
   
   I had almost given up on my cookie baking when I found this book. I just finished baking up the oatmeal cookie recipe, and they turned out perfectly...just like what I remember from my old days in Orange County. There didn't seem to be enough of the ingredients including sugar and flour when I was making the recipe, but what do I know, the recipe turned out a beautifully plump batch of cookies. I am going to try a cake next and report back. What a thrill to successfully bake again...



3. Some recipes are just awful tasting and some recipes are just amazing. All the recipes by Melissa Craven are so good. There is a recipe of Chococlate Chocolate Chip Cookies that is always a hit at the parties and people beg me to make them all the time.



4. Me and my wife moved to Colorado from sea level, and were big bakers using Betty Crocker baking books. We have tried many of the recipes in this book and have yet to come across one that tastes even halfway decent. We live at 9100 feet, and there are many recipes in the book that don't require any further adjustments for higher altitudes (so they say), and we've tried a few of the cake and cookie recipes, but none of them worked, the cakes flopped,and the cookies always flattened out completely. It was hit or miss with this book, and that's aside from the awful taste of the recipes. They claim that all the recipes will work to 6500 ft elevation, and higher altitudes require further changes, but even making the changes they have in the book under the recipe's, a lot of the recipes failed.
   Save your money and get any baking book and make adjustments for high altitude, using any of the adjustments you can readily find on-line for your altitude.
   We were very disappointed in this cookbook.



5. I moved from sea level to over 7000 ft. I was a very talented baker. But none of my sea level recipes work at the new altitude. I was hoping this book would help me find a way to adjust my recipes. It does not . The 4 recipes I did try from this book tasted like dirt. I did follow the recipe fully and had high hopes. I moved from the USA to the mountains of Mexico. Not only does it take longer to cook any thing at a higher altitude, flavor is lost at a higher altitude and needs adjustment. This book does not explain that.
   I can not tell anyone to purchase this cook book and expect to be able to bake successfully at high altitudes.

2 comments about Western National Park Lodges Cookbook.

1. Two kinds of people will enjoy Western National Park Lodges Cookbook by noted Southwest author Kathleen Bryant: those who like food and those who don't. It serves up an exquisite reduction of the history of select lodges to perfectly complement the 10 national park entrées along with ravishing recipes and mouth-watering photographic accompaniments. More than a peek at elite chefs' favorite recipes (someone called it "food porn"!), it is a keepsake--a coffee table book that will bring back memories of each park you've visited as though the pictures were of your own choosing.
   
   I stretched out on the sofa and began reading as soon as I got it. The lyrical yet spare style that packs each sentence with sensory images is familiar to more than a million readers worldwide who have "visited with" the author many times through her articles in "Arizona Highways." Bryant's book Sedona: Treasure of the Southwest is the best seller in the town it celebrates. The Four Corners: Timeless Lands of the Southwest follows closely behind and is a favorite of tourists to this part of the Southwest. I rushed to buy Kokopelli's Gift for my nephews to introduce them not only to the magic of the desert, but also to great writing.
   
   Buy three copies of Western National Parks' Lodges Cookbook. One to browse through and collect with your vacation mementos, one to give to someone whose life you want to immediately enrich, and one for unexpected gift needs, like the open-house you're invited to next Sunday.



2. The recipes compiled, organized and presented in "Western National Parks' Lodges Cookbook" by food expert and travel writer Kathleen Bryant are drawn from the menus of fifteen Great Lodges located in ten national parks located throughout the American West. Superbly presented with full-color photography and historical notations about the lodges themselves, the recipes range from Pan-Seared Salmon Tostatas (El Tovar, Grand Canyon National Park); to Navajo Eggplant (Zion Park Lodge, Zion National Park); to Strawberry-Poppy Seed Shortcake with Grand Marnier Whipped Cream (The Ahwahnee Hotel, Yosemite National Park); to Watermelon, Tomato, and Feta Salad with White Balsamic Vinegar (Timberline Lodge, Mt. Hood National Forest). Each featured and gourmet quality recipe is methodically organized and thoroughly 'kitchen cook' friendly. A fascinating and informative read for anyone interested in America's national park system, "Western National Parks' Lodges Cookbook" is an elegant cookbook that will enhance any family or community library cookbook collection.

No comments about A Montana Table: Recipes from Chico Hot Springs Resort.

5 comments about Pacific Northwest: The Beautiful Cookbook.

1. This beautiful book illustrates both with magnificent photographs and excellent recipes why the Pacific Northwest has such glorious food. From authentic regional appetizers to zesty main courses and tasty desserts there is great food to make and enjoy. We have given several as gifts, and are trying to find more!



2. Of all my cook books, this is my favorite. The beautiful illustrations are a plus along with the truly unique recipes. It's such a beautiful book I leave it on my coffe table for my friends to look through and comment. As much as I like experimenting with different styles of cooking, I seem to always return to this book. It truly represents the unique style of cooking in the beautiful Pacific Northwest!



3. I am looking for a copy. Can anyone help? Harriet



4. Please contact me at either : hiltonpu@fedsure.co.za . . . or P O Box 371, Noordhoek, 7975, South Africa Many thanks!



5. This cookbook is magnificent! With breathtaking photography,stellar production values and innovative recipes which emphasize the unique bounty of the Pacific Northwest, what more could anyone ask for in a cookbook? Grab your own copy to use and treasure forever!

2 comments about The Hawaii Farmers Market Cookbook.

1. Expertly compiled and co-edited by by culinary expert Joan Namkoong and Les Dames d'Escoffier chef Haley Matson-Mathes, "The Hawai'i Farmers Market Cookbook: Fresh Island Products From A To Z" features more than 100 recipes, each of which showcases locally grown produce deftly prepared into appetite satisfying, palate pleasing dishes suitable for every dining occasion from simple family meals to elegant celebratory dining. From Avocado Tampura; Sauteed Broccoli Raab with Pancetta; and Grilled Eggplant; to Hearts of Palm, Avocado and Jicama Salad; Sweet Onion Tartlets; and Roasted Pork Tenderloin with Sweet Onion Marmalade, the recipes comprising "The Hawai'i Farmers Market Cookbook" are easy-to-follow and so thoroughly 'user friendly' that even the most novice kitchen cook can lay out a menu that would delight any dedicated gourmet!



2. Even though I have never been to Hawaii, this book gave me a way to cook like a native. I shall look forward to seeing many things when I do visit, and tasting new products.

4 comments about Cafe Indiana: A Guide to Indiana's Down-Home Cafes.

1. Joanne Raetz Stuttgen is a folklorist and the author of "Cafe Wisconsin" and co-author of "Cafe Wisconsin Cookbook". "Cafe Indiana: A Guide To Indiana's Down-Home Cafes" is her latest compilation and a superbly presented guide to Indian's hometown mom-and-pop restaurants in celebration of small-town Midwest culture. A perfect travel guide for anyone seeking authentic local cuisine, "Cafe Indiana" is organized into sections showcasing home-town cafes in the North; West; East; Central; South Central; and South regions of Indiana. Each entry includes directions, address, phone numbers, hours, and a descriptive and personable anecdote. Combining recommendations with cultural insights, "Cafe Indiana" is a must for anyone traveling through the state and looking for something good to eat and an intrinsically interesting place in which to have their breakfast, lunch, or dinner.



2. Book is adorable and very descriptive of the look and feel of the small town cafes in the area



3. I grew up in Indiana and now live in Arizona. I return to Indiana several times a year to visit family and friends. This book is a great guide to those wonderful, uniquely midwestern cafes that cook and serve the best of downhome cooking. Also highly entertaining. My highest recommendations.



4. I found this book interesting but I couldn't relate to so many of the hometown eateries as there weren't many in my area.

5 comments about Savoring The Seasons Of The Northern Heartland.

1. I came across this cookbook while browsing the bookshelf of my local public library. Being from Wisconsin, I enjoyed reading the recipes and the stories between! It was a wonderful book, so much so, that I was willing to pay a "late fee" in returning it! We tried several recipes, and loved them! It immediately went to the top of my "Books to buy" list! I am very disappointed to find that it is out of print. Until it is available again, I will be borrowing it from the library frequently!



2. I have purchased this book for not only myself, but for family members and friends as well. I would describe the work as Alice Waters meets the Midwest. The results are a book you could practically devour! The book emphasizes freshness and local produce as the key to producing outstanding food.

   I am also part of the diaspora of Midwesterners on the West Coast, and this book helped reconnect me with those roots. The historical anecdotes about food ways of the past sparked a spirited discussion with my grandparents about their favorite "old-fashioned" foods and our family food traditions.

   The recipes are clear and concise with great results. I have tried the Sugar cookies, corn pudding, Radish and Cucumber salad, Roasted Vegetable Strudel (YUM!)and the Chicken Sautee with Seasonal Variations (Summer).

   Thanks Lucia!




3. WOW! Thank you to who ever these fun gal's are. This was like finding a time capsule filled with all of the wonderful recipes my gamma told me but I didn't write down. Even a ludite like me can whip up an amazing meal for my whole family!! The pictures are great and capture exactly how my gamma described it, plus, and of course most importantly, the recipes work to capture the heartland and taste great too!!
   -Ann Johnson



4. Savoring The Seasons is a cookbook celebrating the seasons and culture of the northern mid-west. The recipes are rich in cultural heritage, as well as history of its people and food of its environment.
   
   Beth Dooley is a teacher and writer who lives in Minneapolis. She has also written the books: The Heartland, Recipes From Massachusetts, Peppers: Hot and Sweet, plus more! Lucia Watson is the chef and owner of the famous Lucia's in Minneapolis. She was nominated for a James Beard Foundation in 2004 for the Best Chef in the Mid-West.
   
   
   
   I was actually most impressed by this book. I expected this region of the United States to be devoid of culture or any tasty foods. I was most surprised and extremely impressed by my findings in this book. There are numerous black and white photos from the past of farmers working the fields, and handling their livestock. There are photographs of woman in the kitchen, of Native Americans, and much more. There were also many drawings to help create the history of the people here.
   
   There are 200 recipes contained within this book holding tradition, yet with a modernized touch. The recipes were very easy-to-read and understand. They were extremely straight-forward. The only trouble with the recipes are if you do not live in an area to find yourself rabbit, venison, squab, grouse, quail, or pheasant. But, for me, the book is worth it anyway. The recipes also indicate the cultural heritage of its people: Romanians, Sioux Indians, Poles, Germans, Austrians, Scandinavians, Hungarians, Russians, Czechs and more. Excellent recipes worth trying are: Spiced Blueberry-Lemon Preserves, Mixed Kebabs with Orange-Honey Marinade, Apple Harvest Fruit Tart, and Sausage and White Bean Soup - all eaten by my house of finicky eaters!
   
   Chapters contained within this book include: Milling & Baking; Henhouse & Dairy; Barnyard & Smokehouse; Seasonal Kettle; The Communal Pot; North Woods & Prairie; Deep Lakes & Swift Streams; Backyard Gardens; Preserves & Pickles; Come For Coffee; and Pride of the Heartland.
   
   Interested in learning more of the region which housed people like Laura Ingalls Wilder? Wanting to know more of your own country? Pick up this book, it is a lovely book.



5. "Savoring The Seasons of The Northern Heartland" is a pleasure to "read". It's not "just a cookbook". It has stories about the recipes, pictures, sketches and great tips. Cookbooks should be enjoyed, not just used for recipes!

No comments about Omaha Steaks the Great American Grilling Book: From the Best Burgers to Terrific T-Bones (Omaha Steaks).

3 comments about Sunset Recipe Annual 2003 (Sunset Recipe Annual).

1. We bought this book because our stack of 1998 Sunset Magazines took up too much room and we could never remember which edition contained our favorite recipies. Of the two book shelves of cookbooks we have this is the book we pull out the most. Along with the great recipies it is well organized, contains educational cooking tips, wine pairing suggestions, and interesting articles about areas for vacationing and dining in the West. Our favorite recipie is the Oven-roasted Chilean Seabass! We're buying the 2000 and 2001 editions today.



2. What a great idea, having a whole years worth of Sunset magazine recipes in one book. I always save the magazines but sometimes I can't remember what issue a certain recipe was in and I waste time hunting for it. This selection of recipes is varied so there is definately something for any occasion. Sunset recipes are exciting and new but contain helpful hints that make me feel very comfortable. I have no problem trying out their new recipes on company. I only stumbled upon this book last year, but now want to continue purchasing them annually.



3. 
   I truly love these annuals, and it shows. Every one of my Sunset Annuals is spattered and bookmarked, because I use them so often.
   
   These are well bound, highly colorful editions, filled with the years collection of Sunset recipes. They are catalogued by ingredients ( vegetables, fruits,beef etc) as well as by category, so looking up a recipe is easy.
   
   The Biga Bread recipe is worth the price alone. Everything is well laid out, with lots of helpful hints to ensure success, whether you're baking a cake, or creating an exotic Asian dish.
   
   What I appreciate most about Sunset, is all their recipes are tested in their own kitchens, to make sure the average home user can recreate them easily. It gives you that extra bit of confidence when trying something new.
   
   If you want a durable, practical and highly usable cookbook, I recommend giving the Sunset Annuals a try.

1 comments about Chicago Cooks: 25 Years of Chicago Culinary History and Great Recipes from Les Dames d'Escoffier.

1. Beatiful book, artwork is great, intro to chapters interesting and informative. Recipes are great, they WORK! Like the menus for the holidays. This one is for seasoned cooks, not for beginners.