Published in 2016
192 pages
Zsu Dever has been involved in the restaurant business most of her life. She hails from a long line of culinary professionals and restaurateurs. The publisher of the food blog, Zsu’s Vegan Pantry, she is passionate about teaching new vegans how to succeed with their newly chosen diet and become lifelong vegans. A vegan for nearly fifteen years, Zsu is a homeschooling mother of three teenagers and resides in San Diego, CA.
What is this book about?
This groundbreaking cookbook is the first to explore the many uses for aquafaba – a miraculous plant-based egg replacer made from simple bean liquid.
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:
waffles
crepes
quiche
burgers
macarons
marshmallows
Aquafaba 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 Zsu’s signature photography, her easy-to-follow instructions, and metric conversion charts.
