Synonymous with culinary inventiveness and renewal, aquafaba, from the Latin aqua (water) and faba (bean), is used in vegan cooking to replace eggs.

In this first French book on the subject, Sébastien Kardinal and Laura VeganPower revisit the classics of egg cooking using the cooking juices of legumes through 25 recipes: fresh pasta, floating islands, chocolate mousse, macarons...

The book also includes a technical notebook containing everything you need to know about aquafaba and how to use it as a vegetable egg: whip it into stiff peaks or incorporate it into a dough, how to sweeten it or flavor it, how to keep…

And as a bonus, a battery of ideas and recipes for cooking chickpeas, from royal hummus to chickpea curry.

72 pages

16 x 22cm