The Rocky Mountain Cook Book

The Rocky Mountain Cook Book: For High Altitude Cooking is a comprehensive guide to cooking at high altitudes, specifically in the Rocky Mountain region of the United States. Written by Caroline Trask Norton, a seasoned cook and resident of the Rocky Mountains, this book provides practical tips and tricks for dealing with the unique challenges of cooking at high elevations, including adjustments to cooking times, ingredient substitutions, and techniques for preventing common problems such as dryness and uneven rising.The book is divided into sections based on the type of dish, including appetizers, soups and stews, meats, poultry and game, fish and seafood, vegetables and side dishes, breads and pastries, and desserts. Each section includes a variety of recipes that have been adapted for high altitude cooking, with clear instructions and helpful tips for ensuring success.In addition to the recipes, The Rocky Mountain Cook Book also includes a wealth of information on the science of high altitude cooking, including an explanation of how altitude affects cooking, tips for adjusting recipes, and a guide to the best ingredients to use at high elevations. There are also sections on equipment and tools, as well as a glossary of cooking terms and a conversion chart for common measurements.Overall, The Rocky Mountain Cook Book is an essential resource for anyone who loves to cook in the Rocky Mountains or at high altitudes. With its clear and concise instructions, practical tips, and delicious recipes, it is sure to become a go-to guide for anyone looking to master the art of high altitude cooking.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.