Aquafaba: Egg Free Revolution: Discover The Magic Of Bean Water & How To Use It To Make Vegan, Egg Free Recipes

by Katya Johansson

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The name "Aquafaba:: was coined by American founder, Goose Wohlt. Wohlt, a vegan baker, discovered that chickpea liquid alone can be used as an egg substitute to make vegan meringues that are identical in taste and texture to traditional egg-white meringues.

Aquafaba literally means "bean water" - the water that beans are soaked and boiled in. Aquafaba is found in cans of chickpeas, but...

Format:Paperback

Language:English

ISBN:1537102435

ISBN13:9781537102436

Release Date:August 2016

Publisher:Createspace Independent Publishing Platform

Length:46 Pages

Weight:0.22 lbs.

Dimensions:0.1" x 6.0" x 9.0"

Related Subjects

Cooking Cooking

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Aquafaba: Egg Free Revolution: Discover The Magic Of Bean Water & How To Use It To Make Vegan, Egg Free Recipes

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