Librocubicularist

The altitude here is about 4000 ft. and I've had ongoing problems with my baking. I bought this book in an attempt to figure out what's been going wrong.

Author Chris Reynolds has tried to create a useful recipe book and reference, but self-publishing has done him a disservice. The book suffers from a lack of professional editing, some of which would result in recipe disasters. Also I find it difficult to believe that every recipe in a given chapter might require the exact same adjustment at altitude. The book was laid out with a color kindle in mind, and the half-tone text of the recipes is difficult to read on my kindle4. And the full text of Reynolds' suggestions for adjustments at altitude is given at the beginning of every chapter.

The recipes look good and I will be trying some, but I will be using my best judgement rather than blindly following the recipe. Unfortunately, I'm not sure I found the reference I was looking for.

What Went Well:

• Recipe selection
• Nice photographs that work well in black and white

Even Better If:

• Professionally edited
• Designed with multiple platforms in mind