Internationally award-winning cookbook author and high altitude food specialist Randi Levin, a.k.a. "The Muffin Lady," shares 38 years of experience baking at high altitude and offers guidance for baking and cooking scrumptious everyday treats and foods in higher elevations, including recipes for those with special dietary concerns.

Baking and Cooking at High Altitude can be a frustrating and wasteful experience. Many cakes will sink in the center looking as if the plug was pulled in a pool, cookies can get so flat that they look as if they were run over by a Buffalo, and muffins can be raw in the center and look lumpy. Yet the solution to these disasters and frustrations is rather simple once you know how to adjust the ingredients. Levin will discuss the perils of wasteful and often frustrating attempts when baking at high altitude and how to avoid them with ease. Her talk will cover necessary ingredient adjustments for success; best pans to use, and not use, when baking at high altitude; as well as how to adjust recipes for gluten free, sugar free and heart friendly diets.

Levin's Baking at High Altitude cookbook was awarded Best First Cookbook in the World by Gourmand World Cookbook Award, the Oscars of the cookbook industry. In 2008 it received an honorary mention as one of the Best of the Best Cookbooks in the World, by Gourmand at the Frankfurt Book Fair.