I taught classes in Denver, the “mile-high city,” for many years. A number of my students lived in the mountains near Denver at considerably higher altitudes. Although all the recipes in the book have been tested at sea level, they have also been successfully prepared at altitudes of one mile or more.
Certain things happen at high altitudes that necessitate some changes in sea-level recipes. Understanding the effects of high altitudes will help you prepare these recipes successfully at whatever altitude you may happen to be.