Aquafaba: Egg Free Revolution: Discover The Magic Of Bean Water & How To Use It To Make Vegan, Egg Free Recipes Paperback – August 16, 2016

I have a severe egg sensitivity and I can now enjoy scrambled eggs, crepes, waffles and fried food that has eggs in the recipes, baked goods come out perfect. I wish I had found this product 15 years ago.

This recipe book feels like it's been put together in a hurry. The author needs to get her mates to test the recipes.I recommend reading through each recipe twice before you start so you can check for errors.For example the first step in the brownie recipe is to add all ingredients to the food processor, which is not unreasonable for brownies. However later steps start talking about individual ingredients again, as though you hadn't just blended them all in the food processor!

great, if you really need to eat this way, but as a chosen alternative, not at all....I just enjoy learning and knowing what is possible.

Love this book. Great variety of recipes from sweet to savory. I'm really looking forward to trying the recipes out.

Recipes definitely very basic and could be found on the internet for free. And who needs 3 (slightly) different recipes for mayonnaise? There is a brownie recipe (p. 37, recipe 25)that is completely incomprehensible as it calls for making a 'crust' but the recipe does not delineate which ingredients are intended to be for this so-called 'crust'. It then goes on to instruct the user to add guar gum and cream of tartar, which are not even listed in the ingredient list. Also, ingredients are mostly given in measurements of cups/tsp/tbsp etc but some ingredients are only given in ml or grams without the conversion listed (see seitan piccata recipe p. 10); some recipes do have the US equivalents provided. Some temperatures are provided in degreees F and others in degrees C, some do not give either (see Simple Meringues p. 16). Overall, a sloppily written and poorly edited collection not worth the money.

It is supposed to be vegan and yet all the recipes are so full of sugar it makes me cringe. Disappointing.

I love using aquafaba as a substitute for egg whites

:-))))