The bean liquid we used to throw away turns out to be one of the most astonishing culinary discoveries of the decade. With its amazing egg-replacement abilities, miraculous "aquafaba" can be used as an egg-replacer to make everything from French toast to lemon meringue pie. Aquafaba can be used as a binder in both sweet and savory recipes and is a boon to vegans, people with egg allergies, as well as anyone interested in innovative cooking with a magical new ingredient.

Aquafaba includes the story of how the bean liquid properties were discovered, how to use it, and how to make fabulous recipes, including:

  • waffles
  • crepes
  • quiche
  • burgers
  • macarons
  • marshmallows

Aquafaba can even be used to make dairy-free cheese, ice cream, butter, and so much more. The book also includes a chapter filled with recipes that use the chickpeas and beans that remain after using their liquid to make aquafaba.

The latest title by San-Diego-based author Zsu Dever (author of Vegan Bowls and Everday Vegan Eats), Aquafaba features Zsu's signature photography, her easy-to-follow instructions, and metric conversion charts.

Author: Dever, Zsu
Publisher: Vegan Heritage Press, LLC
Illustration: n
Language: ENG
Title: Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water
Pages: 00176 (Encrypted EPUB)
On Sale: 2016-10-04
SKU-13/ISBN: 9781941252277
Category: Cooking : Health & Healing – Allergy
Category: Cooking : Vegetarian & Vegan

9.99 USD