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

Nicole’s recipes help high altitude bakers succeed! At altitudes, preparation of food requires changes in time, temperature or recipe because lower atmospheric pressure due to a thinner blanket of air above decreases pressure. This affects food preparation in two ways: liquids evaporate faster and boil at lower temperatures and leavening expands more quickly.
Recipes include a wide variety of savory and sweet favorites for breakfast.
Arizona, California, Colorado, Idaho, Montana, Nevada, New Mexico, North Carolina, South Dakota, Utah, and Wyoming all have cities and towns located above 5000 ft elevation. Colorado’s population is the second fastest growing state in the nation and newcomers to Colorado are often surprised when favorite recipes fail at higher elevation. Author is a savvy marketer and SEO expert. From the author The first thing that drew me to writing a book on breakfast is that I just love eating breakfast food! It’s always been my favorite meal, and my favorite genre of food. Growing up, weekend breakfasts were a big deal–my parents made big morning meals for us at least once every weekend, and it’s really become one of my defining childhood memories of home. I love that there’s breakfast options for any style of cooking, and I’ve been known to eat any and all baked goods as breakfast, so it feels like a natural fit for me. I love the idea of being able to make homemade English muffins, and then turn those into a super yummy breakfast sandwich that is entirely from scratch, and that’s the idea behind this book!