Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean - The Vegan Shop

Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water

  • £13.99

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.Aquafabaincludes 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; andmarshmallows.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 ofVegan BowlsandEverday Vegan Eats),Aquafaba features Zsu's signature photography, her easy-to-follow instructions, and metric conversion charts.\nAbout the Author\nZsu Dever hails from a long line of culinary professionals and restaurateurs. The author ofVegan Bowls andEveryday Vegan Eats, she is the publisher ofZsu„s Vegan Pantryblog. She is a food writer and photographer who has taught cooking workshops. A homeschooling mother of three teenagers, Zsu resides in San Diego, CA.\nPaperback:192 pages\nPublisher:Vegan Heritage Press, LLC (12 Jan. 2017)

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