Aquafaba

While I’ve stayed away from desserts and cocktails in this book, I cannot write this section and leave out aquafaba. Aquafaba—the leftover bean cooking liquid—is a fantastic egg white substitute that foams when whipped (this also reduces waste and conserves water). I find that it is better to use the liquid from canned chickpeas and beans (the consistency and quality are superior to the homemade stuff); the aquafaba from chickpeas and white beans such as navy is neutral in taste and colorle