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

by Katya Johansson

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"