Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food…

Paperback | June 22, 1999

byRosemarie EmroForeword byKevin Emro

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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.

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From the Publisher

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...

Rosemarie Emro perfected these recipes after discovering that her daughter, Caitlin, has a severe allergy to eggs. She lives in East Norwalk, Connecticut.
Format:PaperbackDimensions:224 pages, 9.21 × 7.45 × 0.66 inPublished:June 22, 1999Publisher:St. Martin's Press

The following ISBNs are associated with this title:

ISBN - 10:0312206356

ISBN - 13:9780312206352

Customer Reviews of Bakin' Without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family

Reviews

Rated 5 out of 5 by from Fantastic Cookbook I absolutely love to bake and my son has multiple allergies. Time after time I couldn't figure out how to leave eggs out of my favorite recipes. Nothing is more frustrating than having a birthday cake flop... several times! I finally turned to this book. Every recipe has turned out wonderfully. It's worth the price and I highly recommend it.
Date published: 2010-02-03
Rated 3 out of 5 by from OK book This book is ok. I wish there were some pictures in it. Over all a good book. I would recomend it.
Date published: 2009-12-30
Rated 5 out of 5 by from The best cookbook for the egg allergy person. I have a child that is allergic to eggs. Before I bought this book I bought several other books that were hit and miss. This has become my go to book for baking. People not allergic to eggs often ask for the recipes. I made the fudge coconut cake today for a birthday party and everyone really liked it. There were so many rave reviews people not having cake changed their minds and had a piece. The recipes are truly delicious egg free desserts.
Date published: 2009-12-20
Rated 5 out of 5 by from Amazing book 5 years ago, my son was diagnosed with anaphylaxis to egg at 18 mos old and we were so fortunate to find this book. I have used it ever since. It is amazing. I make the chocolate sour cream cake on every occasion (birthdays, christmas, halloween) and it is a huge hit. It is moist and delicious...everyone always wants the recipe. It also freezes so well, I make cakes and cupcakes with the recipe in bulk and have pieces sliced off for my son to take with him for birtday parties. I have also made a double chocolate cookie and it tastes better than the Tim Hortons version...yummy! I recommend this book to everyone...those families with allergies, those baking for schools who are allergy aware, and people who enjoy good recipes.
Date published: 2008-10-31
Rated 1 out of 5 by from home baker I just tossed the mixed ingredients for 'choc full of chocolate chips', page 99, and the first pans of baked goods into the garbage, along with your cookbook. Actually I put the book into the recycle bin. I have a family member allergic to eggs, and thought to make some cookies. I tried conventional baking, then convection baking, and both pans of cookies crumbled to nothing when I tried to move them after the required time. I thought perhaps I could use the crumbs for a chocolate base but the taste was so bitter, I threw the whole lot out in frustration. Perhaps there is a misprint in my recipe, but I am not an inexperienced cook or baker, having worked twenty years in an institutional kitchen. I will not pluck this book out of the bin, that's for sure. What a waste of my time, money and ingredients, not to mention the cost of the book. Lesson learned!
Date published: 2006-02-11
Rated 5 out of 5 by from Shannon This book is a must for anyone with egg allergies. Its recipes are so good that people without egg allergies ask for the recipe after eating food made from it. Out family has been using it non-stop for 3 years and we are continually discovering new yummy recipes in it. It's allowed us to make delicious & safe versions of almost any kind of dessert for our egg allergic child, and for this we're grateful.
Date published: 2005-12-05

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Editorial Reviews

"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