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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.
- Sales Rank: #352013 in Books
- Color: Multicolor
- Published on: 1999-06-22
- Released on: 1999-06-22
- Original language: English
- Number of items: 1
- Dimensions: 9.21" h x .66" w x 7.45" l, .94 pounds
- Binding: Paperback
- 224 pages
Review
“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
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.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Yeah I can bake again!
By Suzanne Behrendt
This book is fantastic. I use it all the time. I have 2 sons that are egg and nut allergic and its wonderful to have recipes at my fingertips that actaully come out tasting and looking great! I have tried a lot of the recipes in the book and my non-allergic friends and family ask me for the recipes. There are a ton of recipies to chose from, I have not made anything yet that I have been disapointed in. I dont even bother looking anywhere else now when I want a recipe.
The choclate chip is great! This Christmas I made cookie press ones from the butter cookie recipe, I used imitation almond extract and it was JUST like the ones my mom made when I was a kid! I was so happy to be able to carry on the tradition. The sugar cookie one also works great. I have a hard time keeping up with my familys demand for the pumpkin and banana breads. I keep a stash of frozen chocolate cupcakes in the freezer at all times so if we go to a birthday party or other special event then my boys dont have to skip desert.
Many of the recipes have nuts in them, I just omit them. This book and sunbutter have helped my family lead a more normal life. Sunbutter is a alternative to peanutbutter made from sunflower seeds that actaully tastes great. You can get check it out at [...]
0 of 0 people found the following review helpful.
It's an ok book, really nothing novel and nothing ...
By XG
It's an ok book, really nothing novel and nothing you can't google for yourself. It has no clear direction, just a bunch of recipes. It's ok for maybe someone older who doesn't use the internet.
6 of 7 people found the following review helpful.
Great book, but maybe not for the dairy allergic
By Amazon Customer
All of the recipes are eggless, just as it promises. BUT, I am also allergic to milk. The author states in her introdution that her daughter was also allergic to milk, so I assumed most of the recipes would easily go milk-free as well. This is not the case in the cake section. Unlike most cake recipes, the author chose to use sour cream or yogurt in place of milk in most of the recipes. I will probably eventually figure out how much milk substitute I can use in place of these things, but it's not as easy as replacing plain old milk. But this cookbook is well worth buying for the cookie recipes alone. It's always easy to find vegan cake recipes, but cookies are another story! (I often use vegan dessert recipes even though I am not vegan. Helpful hint to new moms of allergic kids.) This cookbook is egg-free ONLY. If you or the person you're cooking for has other allergies, please know that this cookbook will probably have several recipes for you (unless you are allergic to gluten), but the majority contain dairy and several call for nuts (I believe the recipes are peanut-free though, and nuts are uaullt optional in most recipes). It is mainly the dairy that is hard to get around because of calling for sour cream or yogurt instead of plain milk. I also wish it had an egg-free pudding or custard recipe. That would be really great! I miss my gram's peanut butter custard pie.
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