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Former Nurse, Veteran and Award-Winning Pastry Chef and Baking Instructor Announces the Encyclopedia of High Altitude Baking - the Instructional Baking Book for Sea Level to 10,000 ft.

CONIFER, Colo., Dec. 6, 2012 /PRNewswire/ -- Here for the first time, an extraordinary cookbook whose roots go back over 200 years. The Encyclopedia of High Altitude Baking begins where other books fear to go, written from the Colorado Rockies that honors the past traditions from the kitchens of baking heritage, this baking encyclopedia exemplifies the great need that has been missing from America's Cooking.

Banned from sea-level cookbooks!

Most bakers give up because of a lack of information, while not a new cooking subject it has never been addressed - until now! This NATIONAL bakebook shows you how to perfect baked goods for your elevation as well as teach you how to modify any recipe; with over 36 states requiring some adjustment to their sea-level recipe this long-awaited cookbook will help EVERYONE regardless of where they live. Even the best chefs and bakers fall flat until they understand the basics of elevation baking, this book will be their reference year after year.

Part I has 7 instructional baking chapters with problem-solving charts for fail-safe baking and delicious recipes, all with measurements from sea-level to 10,000 ft.!  Part II is a food encyclopedia with everything that has to do with baking, hundreds of historical facts, tips and substitutions as well as over 300 historical recipes.

Are your cookies harder than Chinese arithmetic? This unique, first cookbook of its kind will benefit new brides, vacation homes and campers, students to seniors. See it on Amazon.com

Author Ursula Mohr attended culinary school before entering the U.S.A.F. - a former surgical nurse and Vietnam veteran, she is an award-winning pastry chef and baking instructor; she resides at 9,000 ft., in Colorado's White River National Forest.

http://www.altitudebaking.com

Contact: Ursula Mohr
Thecla Press
303.253.0112
[email protected]

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SOURCE Ursula Mohr

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