Related Books
Language: en
Pages: 239
Pages: 239
Type: BOOK - Published: 2017-09-05 - Publisher: Simon and Schuster
Delicious egg-free baked goods using aquafaba. Move over tofu, there’s a miraculous new egg replacement in town! With baking properties so amazing it can crea
Language: en
Pages: 81
Pages: 81
Type: BOOK - Published: 2018-06-25 - Publisher: Grub Street Cookery
From the Latin aqua (water) and faba (beans), aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from
Language: en
Pages: 304
Pages: 304
Type: BOOK - Published: 2016-04-26 - Publisher: Penguin
The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredien
Language: en
Pages: 46
Pages: 46
Type: BOOK - Published: 2016-08-16 - Publisher: Createspace Independent Publishing Platform
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 t
Language: en
Pages: 260
Pages: 260
Type: BOOK - Published: 2016-10-04 - Publisher: Andrews McMeel Publishing
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