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

by Zsu Dever

Overview

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.

Product Details

ISBN-13:	9781941252284
Publisher:	Andrews McMeel Publishing
Publication date:	12/14/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	192
Sales rank:	278,954
File size:	130 MB
Note:	This product may take a few minutes to download.

About the Author

Zsu Dever hails from a long line of culinary professionals and restaurateurs. The author of Vegan Bowls and Everyday Vegan Eats, she is the publisher of Zsu’s Vegan Pantry blog. She is a food writer and photographer who has taught cooking workshops. A homeschooling mother of three teenagers, Zsu resides in San Diego, CA.