Synopses & Reviews
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, in addition to many vegan recipes. 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.
"Highly recommended...fills a need for those with food allergies."--Stew Leonard, Jr., President of 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
For the millions of Americans allergic to eggs, Emro offers more than 100 recipes for crowd-pleasing desserts that are completely egg-free.
About the Author
perfected these recipes after discovering that her daughter, Caitlin, has a severe allergy to eggs. She lives in East Norwalk, Connecticut.