Aquafaba: Sweet and Savory Vegan Recipes Made Egg-Free with

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

Country	USA
Author	Zsu Dever
Binding	Kindle Edition
EISBN	9781941252291
Format	Kindle eBook
Label	Vegan Heritage Press, LLC
Manufacturer	Vegan Heritage Press, LLC
NumberOfPages	192
PublicationDate	2016-10-04
Publisher	Vegan Heritage Press, LLC
ReleaseDate	2016-10-04
Studio	Vegan Heritage Press, LLC

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

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