Aquafaba by Zsu Dever-P2P
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: Sweet and Savory Vegan Recipes Made Egg-Free with the Magic of Bean Water by Zsu Dever-P2P
English | PDF | 192 pages | 11.8 MB
Download: Userupload – dropgalaxy

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Aquafaba by Zsu Dever-P2P
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