The Spiralizer! Cookbook: The New Way To Low-Calorie And Low-Carb Eating: How-To Techniques And 75 Deliciously Healthy Recipes

by Catherine Atkinson, Nicki Dowey (Photographer)

The spiralizer is the newest tool in healthy eating – creating tasty low-carb, low-calorie noodles, ribbons and ‘rice’ from everyday fruits and vegetables, all with the feel-full factor of real pasta. There’s never been an easier way to eat your five a day, and more. If you are trying to diet, the spiralizer will be a revelation – a standard portion of spaghetti bolognese contains around 270 calories, compared to just 50 calories for a massive bowlful of courgetti! The many tempting recipes include soups, salads, all kinds of pasta, rosti, risotto, ‘pizza’, curries, stir-fries, frittata, tempura, tarts and even desserts, cakes, breads, crackers and muffins. • The most comprehensive and practical book on the newest kitchen appliance, with a guide to the different kinds of equipment and their usage and assembly, all the techniques for spiralizing vegetables and fruits, and a fantastic collection of new recipes to try. • 450 gorgeous photographs by Nicki Dowey show the step-by- step method and the inspirational finished dishes. • How to spiralize courgettes, squash, beet, cucumber, mooli, chayote, cabbage, swede, turnip, kohlrabi, carrot, sweet potato, broccoli, plantain, apples, pears and more.

Genres: Cookbooks

208 pages, Hardcover

First published December 7, 2015

Reviews

[Laurla2 · Rating 5 out of 5]

the copy i read was 80 deliciously healthy recipes, not 75. the cover picture had sprialzied beets.

i liked this book more than the other spiralizer book i read. and it had lots of pictures. (i dislike recipe books without pictures).

this book has detailed information including pros and cons, on the various different styles of spirlaizers (handheld, horizontal, vertical, and enclosed).

this book also has a section listing each vegetable and how long to cook it depending on what way you choose to prepare it (boil, steam, roast, stirfry, raw). i especially liked that, given that i'm totally new to spiralizers.

it also contains a wider variety of vegetables than the other book, including celeriac, fennel, kohlrabi, and peppers.

it appears to have come from overseas, as its recipes are all in milliliters and grams, though american measurements are listed. and oven temps are in celsius or 'gas 4', but fahrenheit is listed as well.
and it refers to vegetables by different names. zucchinis are courgettes, and summer squash are courgettes too. eggplants are aubergines, rutabagas are swedes, daikon are mooli, snow peas are mangetouts, shrimp are prawns.

nutritional notes are listed at the end of the book for each recipe for those counting calories/fat/protein.

21 recipes i found interesting:
chia porridge with spiralized pear
spiralized winter vegetable minestrone (with rutabaga, celeriac, and cabbage)
spiralized kohlrabi and apple soup
spiralized beetroot broth (with celeriac and carrot)
paprika beef and spiralized vegetable soup with dumplings
sprouted salad with tofu dressing (with carrots, apples, beansprouts and alfalfa)
slow braised beef and spiralized beetroot
teryaki beef spiralized stir fry
five spice pork and spiralized apple patties
sweet seared pork with spiralized red cabbage
red roasted pork with spiralized courgette and carrot noodles
aromatic duck with spiralized potato and beetroot ribbons
smoked trout and spiralized carrot roulade
salmon patties and spiralized potato cakes with celeriac remoulade
crispy prawn spring rolls
warm courgette rice and pepper noodle salad with seafood
courgetti genovese
glazed spiralized swede with couscous
spiralized cheese, onion and potato bake
spiralized potato kugel
baked spiral shoestring onions