Cooks who move from sea level to high elevations suddenly find they have a lot to learn! Water in my kitchen boils at 187 degrees. Cakes overflow their pans and then collapse. Potatoes take forever to cook. You get the picture. There is a lot of folk wisdom out there as to how to modify sea level recipes for success at high elevations—-some of it is useful. I have been writing down recipes that work for me for several years. This is my effort to share them with other cooks. I hope you have fun with them.

-Rob