Customer Reviews

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

5 star:		(51)
4 star:		(12)
3 star:		(2)
2 star:		(2)
1 star:		(5)

 

 

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!

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!

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.

You are a young child at a birthday party at school or a friend's house. You can't eat the srcumptious-looking birthday cake in front of you because you have certain allergies and are afraid of Anaphylatic shock. Other kids are teasing you and calling you 'different.'

My name is Stacey and I am 31 years old. I found out I had peanut/egg allergies last year and it is difficult to eat at restaraunts/parties because I have to ask what is in each product. I get strange looks as if I'm being 'picky' for no good reason. But I am an adult and know how to 'politely' protect myself. But...can you imagine what a child would feel like? It is very important to get the word out about allergies-especially for childrens' sake. This book is wonderful for allergy prone children/adults.

I have tried the 'apple sauce' variation of Rosemarie's "Loaded Choc.Chip" recipe to cut cholesterol, and it was STUPENDOUS. "Karen's Fav. Apple Cake" is mouth-watering! Keep up the good work, Rosemarie!

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!!

This cookbook has made our life so much easier. When my daughter was diagnosed with an egg allergy I did not know where to begin. Someone suggested this book and we love it! The recipes are delicious and easy to make. We are always getting asked for the recipes and people can't believe they do not have egg in them. It is my favorite cookbook out of the 3 I purchased. It is perfect for a family that only has to avoid eggs. We plan on purchasing one for both Grandmothers for Christmas because they are always asking for the recipes. I wish Rosemarie Emro would publish a second book.

A great dessert book with simple, tasty recipes. Numerous people have asked me for the recipe I used for my daughter's birthday cake -- it was straight out of this book, of course. I've found so many general allergy cookbooks to deal with egg allergies simply by suggesting use of egg substitute. This book eliminates the egg entirely. The recipes do include dairy and wheat however, so for multiple allergies it may not meet all of your needs. For strictly egg allergies, however, we love it!

My 3 year old son has peanut and egg allergies, serious enough to require an epipen. I have struggled with this since he was diagnosed 2 years ago and feel strongly that I want him to still enjoy all the nice desserts other children take for granted.

I searched for online recipes to make an egg free cake, but each time it tasted like saw dust. Then I got this book. Amazing is all I can say.Every recipe I have tried has been easy and mouth watering. There is no way to know there are no eggs in them and everyone asks for the recipes everytime I bake.

I am especially fond of the chocolate sour cream cake I make for special occasions...normalizing the allergy when we bring the cake for everyone. The cookies are to die for and it is hands down the best investment I have ever made. I would recommend this to anyone who wants to prepare yummy, easy treats for the special person in their life...with or without an allergy. Thanks to the author for this treasure. I am guarding it with my life.

Many Indians are lacto-vegetarians who eat dairy but not eggs - mainly for religious reasons e.g. Hindus, Jains and some Sikhs. Eggs are considered non-vegetarian. In the US however it's hard to find desserts esp. cakes without eggs. There are vegan versions available sometimes but they don't taste so good.

I really love cheesecake and wanted to make one. And looking for an egg-free/eggless recipe but which contains real cheese (and not tofu), I found this book online. And the cheesecake is really awesome. Have tried a couple of other recipes as well and they work out really well even for a novice cook like me, who has no experience in baking.

I would really recommend this book to vegetarians from India who want to avoid eating eggs.

Our family life completely changed when one of our children was diagnosed with egg and peanut allergies last year. We have found that taking peanuts and tree nuts out of our home life hasn't been that tough - but eggs are everywhere! I tried recipes from the Food Allergy Cookbook and they were very strange - lots of hard stuff with no color. The great thing about this cookbook is that each recipe works! Rosemarie doesn't lie - she has put together recipes for almost any baked good you can think of. What she doesn't tell you is that these recipes are much easier than traditional baking - and come together really really fast, which means that you can bake even when you don't have much time. With most you simply throw everything in a bowl and mix. Like the other reviewers, my friends are all asking for the recipes too. Here are some of our favorites: "my favorite apple cake", the brownies. good morning muffins, bizmark yogurt cake, the other yellow cake, poppy seed cookies, pear muffins and zucchini bread. Hint if you can't have nuts - try substituting 1/4 to 1/2 cup of wheat germ for some of the flour in the recipe. It gives a nice nutty flavor. Happy baking!