Hampton, Nicole. High Altitude Breakfast: Sweet and Savory Baking at 5,000 Feet and Above. West Margin Press, 2021.
Reason read: as a member of the Early Review Program for LibraryThing, I requested this book because I have a friend who opened a restaurant that features sweet and savory pies and oh yeah, she lives in Colorado Springs (elevation 6,035 feet).
This is a gorgeous cookbook with delicious-sounding recipes. I say “sounding” because I am not in a high-altitude area and have yet to try a single recipe. I chose to review Hampton’s cookbook in hopes of a) learning more about the science behind high-altitude baking and b) converting some of the recipes for a sea-level kitchen because I am a huge fan of breakfast. I’m always looking for a new way to celebrate my favorite meal of the day. High-Altitude Breakfast does not a great deal of information about conversion aside from a chart in the back and a few tips in the beginning, but that is not to say the recipes won’t come out fantastic with a little practice. Every recipe sounded wonderful and the photography had me drooling. As an aside, I do have a friend in the restaurant business who happens to live in the Mile High City. I am hoping she will test Ms. Hampton’s creations and report back.
Author fact: Nicole Hampton writes a food blog called “Dough Eyed” and has already written a similar cookbook, Sugar High: Sweet and Savory Baking in Your High Altitude Kitchen. I’m wondering if High Altitude Breakfast is an extension of one or both of those projects.
Based on Hampton’s opening statements, I am a fan and would like to hang out in her kitchen. Breakfast is my favorite meal of the day and I can eat it any time of the day.