The Spiralized Kitchen Transform Your Vegetables into Fresh and Surprising Meals

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  • Format: Paperback
  • Copyright: 2015-03-03
  • Publisher: St. Martin's Griffin
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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, either: 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.

Author Biography

LESLIE BILDERBACK is a certified master baker and a graduate of the California Culinary Academy. The author of Mug Cakes, 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. 

Table of Contents

Chapter 1: The Basics
What is a Spiralizer?
Who is the Spiralizer for?
Choosing Your Spiralizer
Spiralizer Models
Cooking Tips
Produce Specifics

Chapter 2: Appetizers and Snacks
Carrot and Parsnip Satay Skewers
Fried Plantains
Cucumber Caviar Canapés
Cucumber Jicama Shrimp Ceviche
Parsnip Chips with Green Goddess Dip
Curried Potato Bites
  Quick Mango Chutney
Potato Nests
Rice Paper Spring Rolls
Roasted Fennel Crostini
Spiralized Vegetable Sushi
Sweet Potato Stuffed Jalapeno Poppers

Chapter 3: Salads
Beet and Balsamic Berry Salad
Celery Root Remoulade
Cilantro Lime Jicama Salad
Creamy Cabbage Slaw
Dilly Radish and Cucumbers
Fennel Apple Salad with Rosemary and Raisins
Rainbow Carrot Salad
Roasted Potato Pecan Salad
Spiralized Greek Salad
Spiralized Waldorf Salad

Chapter 4: Soups
Beef Spiral Stew
Chicken Soup au Pistou with Zucchini Noodles
 Quick Pesto
Patty Pan Pho
 Homemade Beef Stock
Daikon Miso Soup with Ginger and Green Tea
 Homemade Dashi
Kohlrabi Shitake Soba Noodle Soup
Butternut Albondigas
Red Curry Soup with Summer Squash and Tofu
Spicy Winter Squash Ramen
Spiralized Creamy Green Gazpacho
Thom Ka Gai
Vegetable Minestrone

Chapter 5: Zoodles (Zucchini Noodles)
Browned Butter Zucchini Späetzle
Herbed Zucchini with Walnut Pesto
Moroccan Zucchini with Cauliflower-Couscous “Meatballs”
Roasted Shrimp with Garlic Zucchini Fettuccini
Zucchini with Sweet Roasted Kale and Red Onions
Spiralized Vegetable Lasagna
Zucchini Carbonara
Zucchini Pasta with Puntanesca Sauce
Zucchini Primavera
Zucchini with Lentil Bolognese

Chapter 6: Main Events
Butternut Squash Pecorino Risotto
Curried Cauliflower Cabbage and White Bean Hamburger Patties
 Garam Masala
Harissa Rutabaga with Kale , Chick Peas, and Poached Egg
Parsnip and Celery Root Pasta with Roasted Garlic and Pine Nuts
Potato Pizza
Pumpkin Mac and Cheese
Pumpkin Linguini with Fennel, Ricotta, and Amaretto
Spiralized Eggplant Parmesan Bake
Sweet Potato Pad Thai
Summer Squash with Tomato Vodka Cream Sauce
Sweet Potato Croque Madam
The Potato Club

Chapter 7: Sides
Chayote Squash with Lime and Pumpkin Seeds
Curly Oven Fries
Garlic Sweet Potato Fries
 Homemade Ketchup
 Homemade Mayonnaise
Yellow Squash with Edamame and Sesame
Purple Potatoes with Quinoa, Berries, and Almonds
Roasted Beets with Horseradish
Onion Strings
Roasted Root Vegetables with Cider Glaze
Rutabaga White Bean Gratin
Sautéed Purple Cabbage with Bacon and Caraway
Spiralized Chinese Fried “Rice”
Spiralized Latkes

Chapter 8: Baking and Desserts
Apple Cinnamon Fritters
Asian Pear Dessert Salad
 Brown Sugar Rum Sautéed Pears
 Carrot Cupcakes
  Cream Cheese Frosting
  Candied Carrot Strings
 Coconut and Carrot Rice Pudding
Melon with Spiced Honey Compote
 Oat Apple Crisp
Peach Melba
 Port Glazed Persimmons
Pumpkin Cheesecake
Sweet Potato Pie
 Zucchini Bread


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