MARC Record from marc_openlibraries_sanfranciscopubliclibrary

LEADER: 03059cam a2200445Ii 4500
001 on1012809508
003 OCoLC
005 20181126142458.0
008 171124s2018 xx a 000 0 eng d
020 $a1911621157
020 $a9781911621157 (hardback)
035 $a(OCoLC)1012809508
037 $bCasemate Pub & Book Dist Llc, 1950 Lawrence rd, Havertown, PA, USA, 19083, (610)8539131$nSAN 631-9386
040 $aYDX$beng$cYDX$dBDX$dNZAUC$dOCLCO$dOCLCF$dIGA$dSFR$dUtOrBLW
049 $aSFRA
082 14 $a641.5636$bK18A 2018
092 $a641.5636$bK145a
100 1 $aKardinal, Sébastien,$eauthor.
245 10 $aAquafaba :$bvegan cooking without eggs using the magic of chickpea water /$cSébastien Kardinal and Laura Veganpower ; photography by Laura Veganpower.
264 1 $aLondon :$bGrub Street,$c2018.
300 $a80 pages :$bcolour illustrations ;$c24 cm
336 $atext$btxt$2rdacontent
336 $astill image$bsti$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
520 $a"From the Latin aqua (water) and faba (beans), aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from cooking your own. It can be used to replace egg whites in many sweet and savoury recipes. Its unique mix of starches, proteins, fibre and sugars, which are left in the water after cooking, gives aquafaba a wide range of emulsifying, foaming, binding and thickening properties, making it the perfect ingredient in vegan cooking or recipes for those who have egg allergies. It's amazing to think that this precious liquid that we all threw down the sink could have such incredible properties? This is a real culinary revolution. The authors give all the secrets of aquafaba; how to make your own at home with just chickpeas and water and then how to use it in a dazzling array of recipes. Aquafaba beaten with a whisk produces a mountain of snowy white, giving volume to your muffins, and binding in your pasta. At last for vegans, lemon meringue pie, mousses, mayonnaise, macaroons and meringues are on the menu. And have Sebastien and Laura have thought of everything. Having created your aquafaba there are even a collection of recipes at the end of the book which use those cooked chickpeas to make hummus, falafels and curries."--$cProvided by publisher.
650 0 $aVegan cooking.
650 0 $aCooking (Chickpeas)
655 7 $aCookbooks.$2lcgft
700 1 $aVeganpower, Laura,$eauthor,$ephotographer.
907 $a.b36023188$b12-19-18$c08-01-18
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907 $a.b36023188$b11-19-18$c08-01-18
938 $aBrodart$bBROD$n121711080
938 $aYBP Library Services$bYANK$n15000553
980 $a0918 mn
994 $aC0$bSFR
999 $yMARS
998 $axbt$b09-17-18$cm$da$e-$feng$gxx $h0$i0
945 $a641.5636$bK145a$d - - $e12-04-2018 10:31$f0$g0$h12-19-18$i31223125653346$j201$0203$k - - $lxbtci$o-$p$21.95$q-$r-$s! $t0$u2$v0$w2$x0$y.i96407657$z10-05-18