A high-altitude baker shares tips for perfect cookies and rolls no matter what your elevation.

The West is home to the highest mountains in the United States, and we don’t need to tell our readers who live (and bake) thousands of feet above sea level that cakes can fall flat and cookies can burn and pastries dry out if you don’t adjust your recipes and techniques. That’s where the brilliant The Mountain Baker cookbook comes in handy. Written by Mimi Council and Kimmy Fasani, the co-owners of Dessert’D Organic Bake Shop in Mammoth Lakes, California, it’s the perfect companion for folks who live in the mountains or are just heading up over 8,000 feet for the holidays and want to do some baking in their vacation rental or home. When at high elevation, check your baked goods at the low end of the time to make sure they don’t cook too fast. Not in the mountains? Not a problem. These recipes work perfectly at sea level, too.