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Halifax Public Libraries
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Kinser, Kelsey.
Subjects
Vegan cooking.
Vegetable juices.
Ingredient substitutions (Cooking)
Browse Catalog
by author:
Kinser, Kelsey.
by title:
Baking magic with aq...
by call number:
641.5636 K56b
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Kinser, Kelsey.
Vegan cooking.
Vegetable juices.
Ingredient substitutions (Cooking)
MARC Display
Baking
magic
with
aquafaba
:
transform
your
favorite
vegan
treats
with the
revolutionary
new
egg
substitute
/ Kelsey Kinser.
by
Kinser, Kelsey.
Ulysses Press, 2017.
Call #:
641.5636 K56b
Subjects
Vegan
cooking.
Vegetable juices.
Ingredient substitutions (Cooking)
ISBN:
9781612437217 (pbk.)
Alternate title:
Aquafaba
:
transform
your
favorite
vegan
treats
with the
revolutionary
new
egg
substitute
Description:
138 pages ; 24 cm.
Notes:
"100 delicious recipes"--Cover.
Contents:
Introduction -- Breakfast -- Cake -- Candies -- Mousses, pies, and plated desserts -- Cookies -- Macarons -- Ice Cream -- Holiday specials -- Savory
treats
-- Spreads and dips -- Conversions -- About the author.
Summary:
"Move over tofu, there's a miraculous
new
egg
replacement in town! With
baking
properties so amazing it can create fluffy quiche and light meringue,
aquafaba
(also known as bean water) is the breakthrough ingredient that will revolutionize
your
vegan
baking
. Cooking dried chickpeas using a slow cooker is the easiest way to make
your
own
aquafaba
. Includes recipes for making aquababa using a slow cooker or using a regular stovetop. Inside are recipes for creamy sweet
treats
and rich savory dishes, such as: Key Lime Mousse; Chocolate Pirouette Cookies; Lemon Meringue Pie; Birthday Cake Waffles; Pistachio Macarons; Sponge Cake; Rocky Road Ice Cream; Cranberry Orange Scones; Pesto Flatbread; Baked "Mozzarella" Sticks; Hollandaise Sauce; Garlic Aioli; and more. This cruelty-free ingredient is as versatile as it is tasty. It can be whipped into cakes, pie fillings, delicious icings and used as a fat
substitute
for butters, aiolis and cheeses, without sacrificing texture or flavor. Kelsey Kinser is a classically French trained pastry chef now living in the Hudson Valley"--Provided by publisher.
"
Aquafaba
is the name for the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of
egg
whites in cooking,
aquafaba
can be used as a direct replacement for them in some cases, including meringues and marshmallows. The most common use of
aquafaba
is as a replacement for
egg
white. It is composed of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process. This unique combination of ingredients gives it a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties"--From wikipedia.org website.
Genre:
Cookbooks.
Holds:
0
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Central Library
Adult Nonfiction
641.5636 K56b
Adult books
Checked in
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Central Library
Adult Nonfiction
641.5636 K56b
Adult books
Not Available
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Tantallon Public Library
Adult Nonfiction
641.5636 K56b
Adult books
Checked in
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