Aquafaba

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. Its unique mix of starches, proteins, fiber 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 can be used to replace egg whites in many sweet and savory recipes.

This is a real culinary revolution. It's amazing to think that this precious liquid that we all threw down the sink could have such incredible properties? 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