The Spiralized Kitchen: Transform Your Vegetables into Fresh and Surprising Meals

by Leslie Bilderback

Get the most out of your spiralizer with these delicious and inspiring low-carb recipes!

Nearly everyone loves a heaping bowl of delicious pasta-but nearly everyone, too, feels at least a twinge of guilt about eating one. Whether you're eating paleo, low carb, gluten free, or just trying to curb those excess empty calories, carbohydrate-packed pasta can't be high on your healthy-eating list.

But what if you could eat that heaping bowl without experiencing the guilt? With a spiralizer, you can! A spiralizer is an inexpensive, simple-to-use tool that produces spiral cuts, shoestrings, and fruit and vegetable "noodles" for adding new texture to pasta dishes, stir-fries, soups, and salads. Craving a big plate of spaghetti but don't want to spend an hour at the gym? In a matter of minutes you can spiralize super-thin zucchini "zoodles" ready to cover with your favorite pasta sauce. And it doesn't begin and end with zucchini, a spiralizer can make quick work out of carrots, sweet potatoes, beets-even apples! The Spiralized Kitchen is perfect for vegetarians and meat-eaters alike.

Step-by-step instructions, practical techniques, and mouthwatering photographs accompany a variety of fun, simple recipes using fresh ingredients from Leslie Bilderback, the author of Mug Cakes . With this book you have what you need to spiralize every meal.

Genres: Cookbooks, Cooking, Food

208 pages, Paperback

First published March 3, 2015

About the author

LESLIE BILDERBACK is a certified master baker, chef, and a graduate of the California Culinary Academy. She began her career as a pastry chef, and played a major role in several of California's most well-regarded and innovative restaurants, including Sedona, Postrio, Zola's, Angeli, and Georgia. Leslie appeared on Food Network’s Sweet Genius and has been featured in The New York Times, San Francisco Chronicle, and Culinary Trends Magazine. She is also the author of Mug Cakes, No-Churn Ice Cream, The Spiralized Kitchen, The Complete Idiot’s Guide and Everything food-based series, and collaborated with Pastry Chef Sherry Yard of Spago on the James Beard Award-winning The Secrets of Baking.

Reviews

[Kristin · Rating 3 out of 5]

3.5-4 Stars

If you follow my reviews, you know that I enjoy cookbooks, so when I received this one in the mail unexpectedly, just a few short months after buying my Spiralizer, I was ecstatic. Not only do I have a massive garden every summer, but I am also always trying to find ways to cut carbs without torturing myself. Shorter and more specialized then the average cookbook, The Spiralized Kitchen offers a wealth of appetizing recipes, tips, and beautifully rendered photos. Recipes include salads, sides, zoodles (zucchini noodles), main dishes, desserts, and even a few sauces.

Last night I tried the Zucchini Primavera: a luscious Angel Hair “Zoodle Pasta” with sautéed carrots, yellow squash, green onion, and peas. You can find the recipe here.

This was my first time trying zoodles and let me tell you, they were really good! Like anyone who cooks regularly, I did make a few modifications to the recipe, so if you want to try it, here is a brief synopsis:

Ingredient Changes

• Added an extra carrot, still needs more
• I used two zucchini’s and three small yellow crookneck squash (this was plenty!)
• Added garlic powder and Aleppo (red pepper flakes can be used in lieu of this)
• Butter (this really helped with the cream sauce)

Method Changes

• The recipe says to start with sautéing the green onion in oil and then adding water and carrots. First off, the green onion doesn’t need much time unless you want it extremely wilted. Secondly, I prefer my carrots more roasted and still slightly crisp then steamed. So I started with the carrots in oil for a few minutes, then added butter and the thyme as well as the garlic powder (if I had thought ahead, I would have used fresh minced garlic), salt, pepper, and the Aleppo. When the carrots softened a bit, I added the green onion and squash. Now here I should/could have added a little bit of white wine for additional flavor, but again, I didn’t think of this until afterwards. From here, I followed the rest of the recipe.

• For the future, I would also use a larger blade setting for the zoodles, this is personal preference though. Also, this would have been amazing with shrimp on top. I will definitely be trying this recipe again with these modifications.

Monday, I will be trying the Zoodles with Tomato Vodka Cream Sauce. Look Vodka Cream sauce and this recipe doesn’t sound like it needs as many modifications. We will see. I am also really looking forward to trying the Spiralized Sweet Potato Ramen, yumm!

Here are a couple of additional recipes I found online if you are interested in trying before you buy:
Potato Pizza
Peach Melba
Spiralized Greek Salad

I received an arc copy of this book from Goodreads in exchange for an honest review. Thank you Firstreads for the opportunity!

[Meredith (Trying to catch up!) · Rating 4 out of 5]

The Spiralized Kitchen is a beautiful cookbook. The recipes are simple and delicious, and the book is filled with tantalizing images. I highly recommend!

[N. · Rating 3 out of 5]

I received this book as a Goodreads Giveaway. (Paperback)

I liked it; it will make a welcome addition to my collection of cookbooks.

The book begins by explaining what a spiralizer is, what it does, the different types available, and how to choose the right one for your purposes. I found this section particularly helpful since I wasn't sure about which type to get. The book is then broken down into sections by type of dish/meal: appetizers & snacks, salads, soups, zoodles (zucchini noddles), main events, sides, and baking & desserts. There is a nice variety of recipes, easy to understand instructions, and many recipes list possible variations.

The book had nice photographs throughout, although there are only pictures for about half the recipes included. That's fine overall, but I happen to like plenty of pictures in my cookbooks, (to use as a reference point for meals I've never made before).

I would recommend this books to anyone thinking of trying out a spiralizer and not sure how to begin using it or needing inspiration for possible spiralized recipes.

[Sharon · Rating 4 out of 5]

I received this book as an ARC through a Goodreads giveaway. It's rather difficult to write a review of a cookbook because what recipes may seem delectable to one, may gag someone else. That being said, however, there is some useful information at the beginning of the book on the different types of spiralizers and what vegetables better lend themselves to being spiralized. As for the recipes themselves, some people may be able to find all the ingredients, but, living in a food desert as I do, I will have to make some serious substitutions. If you live in California or some large city or suburb, you probably won't have any problem finding the ingredients.

[Angela Lynn · Rating 5 out of 5]

This is a collection of recipes that utilize any type or brand of spiralizer. The recipes include appetizers, soups, salads, main courses, and desserts, not all of which are vegetarian. THe book also contains an introduction about spiralizers and the different types of vegetables that are compatible. There is a lot of variety among the recipes. I can't wait to make the Moroccan Zucchini with Cauliflower-Couscous Meatballs.

[Mrspam4ever · Rating 5 out of 5]

What a beautiful book. One of the best books I have won through Goodreads.I cannot wait to try some of these recipes & try some of these vegetables as noodles:) The pictures are beautiful and most of the recipes take ingredients commonly found in any kitchen. Thank you so much for this giveaway, and as a librarian I know it will be a great addition to our stacks.

[Stephanie · Rating 5 out of 5]

I received this as a Goodreads giveaway I scanned through the recipes and I am so excited about trying the new recipes!

[Cindy · Rating 4 out of 5]

*received for free through Goodreads First Reads

A very attractive recipe book with nice pictures and interesting recipes. I especially liked the one for daikon miso soup with ginger and green tea.

[Len · Rating 4 out of 5]

Very attractive, reasonable recipes. The variations offer appeal to various eaters and 'foodies'.

[Hana · Rating 4 out of 5]

I love my spiralizer but was only using it to make zoodles (zucchini noodles). This cookbook game me so many other options and recipes for this kitchen tool!

[Barbara · Rating 3 out of 5]

Nice pictures and some good recipes. Some recipes include ingredients that my husband and I will pass on.

[Gina · Rating 3 out of 5]

Amazing what you can do with a spiralizer! Cant wait to use one I got for Christmas