Description
Paperback staple bound cover has some wear. Pages are clean and the binding is secure.
This vintage Colorado State University Cooperative Extension bulletin offers a fascinating glimpse into the challenges of baking at high altitudes and the dietary restrictions of the era. Authored by Ferne Bowman, a pioneering figure in adapting recipes for those with food allergies and intolerances, this collection presents a unique culinary perspective from the mid-20th century. The well-preserved pages reveal a time when wheat, gluten, eggs, and milk were recognized as potential dietary concerns, yet options were limited. Bowman’s innovative recipes not only accommodate high altitude baking but also cater to those seeking alternative ingredients, making this a valuable resource for culinary historians, altitude bakers, and collectors interested in the evolution of dietary accommodations. Despite its age and modest appearance, this humble bulletin represents an important milestone in the journey towards inclusive and accessible cooking.
