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Aquafaba

  • E-Book (epub)
  • 192 Seiten
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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 ama... Weiterlesen
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Beschreibung

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.



Autorentext

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.

Produktinformationen

Titel: Aquafaba
Untertitel: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water
Autor:
EAN: 9781941252284
ISBN: 978-1-941252-28-4
Format: E-Book (epub)
Herausgeber: Andrews McMeel
Genre: Essen & Trinken
Anzahl Seiten: 192
Veröffentlichung: 04.10.2016
Jahr: 2016
Untertitel: Englisch
Dateigrösse: 126.4 MB