Baking Magic with Aquafaba: Transform Your Favorite Vegan Treats with the Revolutionary New Egg Substitute

Name: Baking Magic with Aquafaba: Transform Your Favorite Vegan Treats with the Revolutionary New Egg Substitute
Price: 14.95 USD
Availability: InStock
ISBN: 9781612437217

✍️ Kinser, Kelsey

Reader Score

4.4

(1 review)

$14.95

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Ingredients

📚 EDITORIAL REVIEW

“This book is for plant-based bakers who miss delicate sweets like meringues and macarons. You will need a reliable electric mixer and patience for whipping bean liquid. Anyone looking for quick, traditional baking with standard ingredients will likely feel frustrated.

— Editorial Team

Author

Kinser, Kelsey

📚 all books by this author (3) →

🏛 Ulysses Press 📅 2017 📔 Paperback ISBN: 9781612437217

📚 This Book in Collections

🍞 Bread & baking

📝 Description: Baking Magic with Aquafaba: Transform Your Favorite Vegan Treats with the Revolutionary New Egg Substitute

Aquafaba, also known as "bean water," has revolutionized the vegan baking scene as the most effective and delicious egg-white substitute. Never before have vegans been able to enjoy light and fluffy treats like meringues and macarons, but with this book those baking recipes and more are finally within reach.

💎 Expert review

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🍳

Eatbook Family editorial team

Cookbook desk

Kelsey Kinser provides an accessible entry point into vegan pastry by focusing on a single groundbreaking ingredient. However, the publisher's provided summary is somewhat sparse on specific technical details, leaving the precise depth of the recipe selection open. This book does NOT suit experienced bakers already well-versed in aquafaba techniques or traditional bakers who have no interest in egg-free substitutions. For those new to plant-based baking looking to conquer delicate treats, it offers a helpful starting point.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.5/5

★★★★★

This book is for plant-based bakers who miss delicate sweets like meringues and macarons. You will need a reliable electric mixer and patience for whipping bean liquid. Anyone looking for quick, traditional baking with standard ingredients will likely feel frustrated.

Reader rating

4.4

Based on 1 reviews

Eatbook Family editorial team

Kelsey Kinser provides an accessible entry point into vegan pastry by focusing on a single groundbreaking ingredient. However, the publisher's provided summary is somewhat sparse on specific technical details, leaving the precise depth of the recipe selection open. This book does NOT suit experienced bakers already well-versed in aquafaba techniques or traditional bakers who have no interest in egg-free substitutions. For those new to plant-based baking looking to conquer delicate treats, it offers a helpful starting point.

❓ Frequently asked questions

Whipping bean water requires attention to detail and precise technique, so it suits intermediate bakers comfortable troubleshooting dairy-free treats.

Yes, the star ingredient is simply the liquid from canned or home-cooked chickpeas, making the core components remarkably accessible.

📖 Who should read this

📜 Historical context

Aquafaba emerged from modern plant-based culinary experimentation as a game-changing substitute for egg whites. Instead of relying on commercial binders, home cooks discovered that the viscous liquid drained from cooked beans mimics whipped albumen, unlocking textures previously thought impossible in dairy-free and egg-free dessert making.