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.

• We started tracking this book on September 9, 2016.
• This book was $7.99 when we started tracking it.
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• The current price of this book is $7.99 last checked 3 hours ago.
• This lowest price this book has been offered at in the past year is $1.99.
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• The highest price to date was $8.99 last reached on April 26, 2020.
• This book has been $8.99 one time since we started tracking it.

• Cookbooks, Food & Wine

• Text-to-Speech: Disabled
• Lending: Disabled
• Print Length: 326 Pages
• File Size: 118,992 KB