Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water the New the New 
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 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. This groundbreaking cookbook is the first to explore the many uses for aquafaba in cooking and baking. 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; and 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. 
 
 
 
 



        

            
            

                
Publisher
                
Vegan Heritage Press, LLC
            
            
            

                
Dimensions
                
19.05 x 1.27 x 22.86 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
192 pages
            
            
            

                
Book Type
                
Paperback
            
            
            

                
ISBN-10
                
1941252273
            
            
            

                
ISBN-13
                
978-1941252277
            
            
            

                
Publication date
                
12 Jan. 2017
            
            
        
         




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