The Spring Kitchen cookbook contains quick and delicious egg and dairy free recipes using spring fruits and vegetables. This book has beautiful pictures and over 50 recipes featuring artichokes, asparagus, fennel, lemons, raspberries, rhubarb, strawberries, radishes, peas, spring greens, pineapple, and kiwis. The book contains every part of a meal, from appetizers to entrees to desserts, even drinks. Created by someone who has been allergic to dairy and eggs her whole adult life, these recipes are perfect for anyone who is also allergic or simply avoiding due to diet restrictions. The recipes are straightforward and can be made quickly, many taking 20 minutes or less. From baked goods to soups, this cookbook gives every recipe an allergy-free seasonal cook could need for springtime.