Aquafaba : vegan cooking without eggs using the magic of chickpea water

Kardinal, Sebastien2018

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Summary

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 cooking your own. It can be used to replace egg whites in many sweet and savoury recipes. Its unique mix of starches, proteins, fibre and sugars, which are left in the water after cooking, gives aquafaba a wide range of emulsifying, foaming, binding and thickening properties, making it the perfect ingredient in vegan cooking or recipes for those who have egg allergies. In this book the authors detail all the secrets of aquafaba, from how to make your own and how to use it in a dazzling array of recipes.