Aquafaba e-bog
70,23 DKK
(inkl. moms 87,79 DKK)
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...
E-bog
70,23 DKK
Forlag
Vegan Heritage Press, LLC
Udgivet
4 oktober 2016
Længde
192 sider
Genrer
Vegetarian Cookery and vegetarianism
Sprog
English
Format
epub
Beskyttelse
LCP
ISBN
9781941252284
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:wafflescrepesquicheburgersmacaronsmarshmallowsAquafaba 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 Zsus signature photography, her easy-to-follow instructions, and metric conversion charts.