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

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

by Leslie Bilderback


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Product Details

ISBN-13: 9781250067197
Publisher: St. Martin's Press
Publication date: 03/03/2015
Pages: 208
Sales rank: 1,247,517
Product dimensions: 8.80(w) x 7.40(h) x 0.70(d)

About the Author

LESLIE BILDERBACK is a certified master baker, chef, 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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