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No doubt that there is today a heightened public awareness of various food allergies and intolerances - often to what are considered to be the most basic and essential ingredients in our diet, such as wheat, milk and, of course, eggs. When we are forced suddenly to cut out such staples from our meals, a wall of alimentary obstacles assaults us. Suddenly, foods we took for granted become our biggest problem - shopping becomes a label-reading nightmare and eating out becomes more of a pain than a pleasure. . . Maureen Inwood's No Egg Collection comes at such a time when many must forego specific ingredients but also have no desire to fully relinquish the enjoyment of eating certain favourites or indulging in their lingering sweet tooth. Her set of no-egg recipes for classic cakes, biscuits and puddings are simple and straightforward - an essential handbook for anyone on a no-egg diet who refuses to compromise on taste. . .