Vegan cooking without eggs, replacing eggs with chickpea water and similar bean and legume fluid, is a volume-enhancing revolution for mousses, mayonnaise, macaroons and more, outlined across this versatile range of recipes. *Also appeared in May Buyer's Notes*
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ISBN | 9781911621157 |
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Sprache | eng |
Cover | Fester Einband |
Verlag | Grub Street Publishing |
Jahr | 20180518 |
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