AQUAFABA: Vegan Cooking Without Eggs Using the Magic of Chickpea Water
At last for vegans, lemon meringue pie, mousses, mayonnaise, and macaroons are on the menu! Learn the secrets of Aquafaba, the cooking liquid found in tinned beans and chickpeas, and how it can be whisked into fluffy white peaks, making it the perfect replacement for egg whites in many sweet and savory recipes. Color photos.
Publisher: Grub Street
Publishing status: Current
Item #: 2800268