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

(Paperback)

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Description

From the creator of the popular food blog DoughEyed.com and the author of Sugar High: Sweet & Savory Baking in Your High-Altitude Kitchen comes this new guide to baking breakfast foods at elevations above 5,000 feet.

Shortlisted, MPIBA's Reading the West Awards (Eating the West)

The book begins with a section on essential tools and ingredients for the home baker, plus a primer on adjusting recipes to be successful at altitude. Six recipe chapters offer more than 80 classic and modern recipes, including:

Breads (such as classic white bread, savory cheese bread, bagels, and English muffins)

Bakery items (think scones, muffins, sweet rolls, coffee cakes, and doughnuts!)

Waffles and pancakes (don't miss the cornmeal pancakes, birthday cake waffles, and vegan chocolate pancakes)

Toasts (not your ordinary buttered bread, but fresh-baked slices with a variety of sweet and savory additions)

Breakfast sandwiches (with all your favorite breakfast and brunch flavors)

And egg-based dishes (highlights include a savory quiche and an egg-topped breakfast pizza)

Author Nicole Hampton developed many of these recipes to build upon each other as the book progresses. For example, once you learn how to make classic breads, biscuits, pancakes, and waffles, you'll be able to use them as foundations for sandwiches, layered toasts, breakfast casseroles, and more.

High-Altitude Breakfast helps you start your day with sweet and savory eats made easy in the kitchen. With this clever book in hand, even at 5,000 feet and above, you can have your cake (perhaps a streusel-topped coffee cake) and eat it too!

Reviews

Praise for Nicole Hampton's Sugar High: Sweet & Savory Baking in Your High-Altitude Kitchen:

"This new cookbook will cure your high-altitude baking blues!"
5280 Magazine

"Dont let high-altitude baking get you down. Heres how to ensure sweet success. . . Part of the impetus of [Nicole Hampton's] blog, Dough-Eyed, was to help her and other home cooks figure out how to work around the kinds of tricks high-altitude baking can play. Heres a guide to understanding why they happen and what to do about it."
Washington Post

"Aurora food blogger [Nicole Hampton] elevates baking to an art form. . . Among the book's sweet and savory recipes are surefire winners for holiday gatherings."
Colorado Life

Author Bio

Nicole Hampton is the author of Sugar High and the writer behind DoughEyed.com, where she shares sweet and savory high-altitude-friendly recipes. Nicole has been featured in 5280 Magazine, the Washington Post, Colorado Life, and Colorado Country Life.Nicole lives in Denver, Colorado, at 5,000 feet above sea level. When she's not baking, you can find her working in digital marketing, reading, listening to podcasts, and eating breakfast for every single meal.