150 Best Spiralizer Recipes

by Marilyn Haugen, Jennifer Williams

Overview

Spiralizers are taking home kitchens by storm. They are a fun way to introduce more vegetables, especially to finicky eaters, and reduce carbohydrates.

One of the simplest options is substituting typical wheat pastas in a dish with zucchini noodles. Quick, healthy and easy to make and so satisfying! 150 Best Spiralizer Recipes has many more delicious and creative dishes to explore, including updated versions of classic favorites.

There are recipes for vegetarians, gluten-free diets and low carbohydrate diets but also a wide variety of dishes for meat, poultry and fish lovers.

The 150 recipes feature some of these delicious offerings: Thai Salad with Peanut Lime Dressing; Pancetta and Lentils with Zucchini Pasta; Curry Beef with Sweet Potato Noodles; Tuna Noodle Casserole; Spanish Shrimp and Scallops with Butternut Squash; Spaghetti alla Carbonara; Spicy Shoe String Jicama Fries and Sweet Potato Pizza Pie.

16 pages of color photographs feature stunning food photography as well as the many ways you can maximize your spiralizer.

For a new twist on healthy cooking and more tantalizing ways to eat more vegetables and fruits, spiralizing is the answer.

Product Details

ISBN-13:	9780778805229
Publisher:	Rose, Robert Incorporated
Publication date:	07/30/2015
Pages:	224
Product dimensions:	6.60(w) x 13.30(h) x 2.40(d)

About the Author

Jennifer Williams is the author of the bestselling 150 Best Breakfast Sandwich Maker Recipes.

Marilyn Haugen is a food blogger and co-author of Jams and Jellies: Preserving By the Pint in Minutes.

Editorial Reviews

11/30/2015
This book by FoodThymes.com blogger Haugen and cookbook author Williams (150 Best Breakfast Sandwich Maker Recipes) introduces the spiralizer kitchen tool, which cuts vegetables into long, thin slices so that they can be used in place of carbohydrates such as pasta. Before the 150 recipes, the authors briefly explain what a spiralizer is, as well as describing various blades and techniques for spiralizing common foods. Full of easy-to-follow recipes, the book is divided into four sections: gluten-free, vegetarian/vegan, paleo, and raw. Readers following those diets may find the benefits of the recipes limited by some insufficiencies: most of the vegetarian and vegan recipes lack protein, for example. A good variety of ingredients are represented overall, but a number of recipes use iterations of the same base, such as zucchini or sweet potato noodles. Aside from a spiralizer, many of the recipes require other kitchen tools such as a food processor or mortar and pestle. Haugan and Williams's book offers some interesting ways to introduce more vegetables into meals, but more photos would have made the recipes more appealing and helped readers see the potential for this technique. This is a good introduction but not a staple resource for most cookbook collections. (Sept.)

Publishers Weekly