Product Description

Finally, delicious recipes for cookies, cakes, and other baked goods that use no eggs!

Millions of people-- including 5 percent of all American children-- have a food allergy, and eggs are one of the most common culprits. In this easy-to-use collection of recipes, Rosemarie Emro presents more than one hundred crowd-pleasing desserts and other treats that contain no eggs. These are delicious cakes, cookies, breads, muffins, brownies, bars, pies, and cobblers with all the flavor, texture, and delights egg-allergic families have been longing for. Everyone who wants to avoid eggs can now rediscover the joys of baking.

Product Details

• Amazon Sales Rank: #102983 in Books
• Published on: 1999-06-22
• Original language: English
• Number of items: 1
• Binding: Paperback
• 224 pages

Review

From the Publisher
"Highly recommended...fills a need for those with food allergies." --Stew Leonard, Jr., President, Stew Leonard's Dairy Store

"Anyone who wants to avoid eggs for any reason--from dealing with allergies to controlling cholesterol--will be thrilled with this book." --The Darien (Connecticut) Times

"Bakin' Without Eggs provides the egg-allergic person with a wide degree of both nutritious and tasteful recipes, which I myself have tried and highly recommend to our egg-sensitive patients." --Robert M. Biondi, M.D., Chief of the Section of Allergy and Immunology, Department of Pediatrics, Norwalk Hospital, Connecticut

"I highly recommend Rosemarie Emro's cookbook to all who are allergic to nuts and eggs as well as to the average person who loves great baking." --Norman Weinberger, M.D., Senior Attending Physician, Norwalk Hospital, Connecticut, and Associate Clinical Professor, Yale School of Medicine

About the Author
Rosemarie Emro perfected these recipes after discovering that her daughter, Caitlin, has a severe allergy to eggs. She lives in East Norwalk, Connecticut.

Customer Reviews

I'd pay $50 or more for this book!!!
This book is WELL WORTH the money!! If it was $50, I'd pay it!!

After trying so many "egg-free" recipes off the internet that totally flopped and wasted my time and ingredients, I was so elated when I came across this book at a local bookstore. My husband, who is highly allergic to eggs, never could have any tasty baked goods. The best thing about Emro's recipes is that the baked goods actually taste good and 85% of the recipes are simple to make!

The baked goods I've made from this book are indistinguishable from your regular, quality baking with eggs! I prefer this egg-free recipe book over many of my bakery books that have eggs! I HIGHLY suggest buying this book! I've made wonderful cookies, cupcakes, cakes, shortcake, and more! I haven't even skimmed the surface of this book's potential and I would have paid $50 for the recipes thus far!

(Helpful hint: on occasion the batter may get a titch dry because of the lack of eggs, she generally replaces eggs with oil, etc, sometimes it is necessary to add a teaspoon or two of water, sometimes she will even say so). Use common sense with this cookbook. My husband has never been happier. He can finally partake of treats on the hoildays or just for fun!

Just tried the eggless cheesecake and it was wonderful. I was amazed I made it and it turned out so close to regular cheesecake, if not better. Absolutely wonderful recipes!

GREAT JOB ROSEMARIE EMRO! This is the best cookbook I have ever owned and will ever own! I'd DEFINITELY suggest this book to a friend, even one who could eat eggs! BUY IT NOW!

Some Great Vegan Recipes
Tis' the season for baking Christmas cookies and I'm doing just that. I've just completed makinng batches of anisette-flavored Italian cookies and basic rolled sugar cookies (recipes contained in this book). They were easy to make and came out great. As a strict, ethically-motivated vegan who eats no animal products, including eggs and dairy products, it is a joy to find some recipes that don't require a lot of adjustments. Approximately, one third of the recipes in this book are vegan; some of the others can be adapted with minimal changes by using dairy-free substitutes such as soymilk, etc. The only weak point in the book is the cake section. Some are okay; others are not. I'm a real cake fan, remembering the light, fluffy, moist and tasty conventional cakes of my youth, before I became a vegan. Most of the cake recipes presented here are denser and courser-crumbed by comparison to those with eggs. I think a few could use some additional trials in the kitchen for fine-tuning. However, the cookie, muffin and pie recipes are well worth the cost of the book. I hope more books of this type will appear in print. There's a crying need. Many people don't want to use eggs in their diets: vegans (of course!); cholesterol-watchers; observant Hindus and some Buddhists. Yet others avoid dairy products due to lactose intolerance and religious reasons (kosher diet). That's a lot of people! Congratulations to the author for developing some top-notch recipes! I suggest a follow-up volume of dessert recipes without dairy and eggs. The world could use it!

Overall good but be cautious!
The book is overall good. The recipes for standard treats like 'chocolate chip cookies', 'butter and pound cakes', banana bread etc. turns out to be great but most other cakes/breads have a bitter after taste ( may be due to the excessive use of baking soda and baking powder).
One recipe for a 2-cup flour banana cake asked for 2 teaspoon baking soda and 2 "Tablespoon" of baking powder!!!!!(may be a printing mistake).
I used 2 teaspoon baking soda + 2 teaspoon baking powder .. and the cake was good.
So apply your skills too instead of blindly following the recipe!!