St. Martin's Griffin Bakin' without Eggs: Delicious Egg-Free Dessert Recipes from the Heart and Kitchen of a Food-Allergic Family

I've been meaning for some time to review this wonderful cookbook. I bought it about a year ago when my 2yo with a severe Egg Allergy began to notice (and complain) that he could not eat all the baked goods that his older brother could. As a busy full time working mother with 2 young children, I do not have the time or energy to spend a lot of time cooking/baking, but many of the recipes in this cookbook are so quick and straight forward that even I can make the time! I have found this cookbook to be very easy to use, with most recipes using ingredients that I have on hand or can easily obtain (such as buttermilk or sour cream). All the recipes themselves have come out tasty and fantastic, and my older son asks me to make the recipes all the time (the banana orange muffins are a particular favorite of his and they are incredibly easy to make). Additionally, they are fun to make with my children with the added bonus of them being able to eat the batter since there are no raw eggs to worry about. Even for those without egg allergies this cookbook could be great, since the last time we made the chocolate chip cookies, at least half of the dough was consumed before baking!

My daughter has an egg allergy and I purchased my 1st copy if this book when she was about 3. I now have a 2nd copy AND the kindle version! I am familiar with the American measuring system and noticed comments on here about finding difficulty convertibg between metric weights and American cups. 1 American cup can translate as a densly packed 250ml measure, so 1/2 cup = 125ml, etc. etc. Teaspoons = 5ml measures, Tablespoons =15ml...so don't be tempted to yse the small/large spoons from the cutlery drawer! If you also remember that: (1) American granulated sugar = British caster sugar; (2) baking soda = bicarb; (3) "instant pudding" = Birds instand custard powder; (4) corn syrup = golden syrup; (5) 1 "stick" of butter = 4oz in weight or 1/4 of a pound in weight...you should be good to go!

Good recipes. But many of them were culture specific. I wanted a book with Indian ingredients, Indian recipes. So...was a disappointed.For those who want global cuisine/recipes...it's definitely a good book!

So happy to have found this book. I am vegetarian, but I also do not like to use eggs. I'm always scouring Pinterest for egg-free versions of my favorite recipes, for baking. Not only is this book filled with a variety of recipes from breads to cookies to cakes, but there are even a different recipes for common favorites like chocolate chip cookies. I made the Loaded Chocolate Chip Cookies and everyone loved them. I had to make a second batch because they went so fast! Looking forward to trying another recipe soon and so glad that I don't have to waste time scouring the internet for egg-free versions.

good interesting book easy to take on and work from