About this item
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 youre eating paleo, low carb, gluten free, or just trying to curb those excess empty calories, carbohydrate-packed pasta cant 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 dont 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.
About the Author
Chef Leslie Bilderback, CMB
is a pastry chef, culinary instructor, and author of Mug Meals, No Churn Ice Cream, The Spiralized Kitchen (2015, St Martins Press) , Mug Cakes; 100 Speedy Microwave Treats to Satisfy your Sweet Tooth, (St Martins Press, (2013) , The Complete Idiot's Guide to Success as a Chef, The Complete Idiot's Guide to Comfort Food, The Complete Idiot's Guide to Spices and Herbs (Alpha Books, 2007) , The Complete Idiot's Guide to Good Food from the Good Book, (Alpha Books, 2008) , The Complete Idiot's Guide to Snack Cakes, (Alpha Books, 2008) , The Complete Idiot's Guide to Splendid Salads, (Alpha Books, 2009) , The Everything Guide to Family Nutrition (Adams Media, 2009) , and The Everything Bread Book (Adams Media, 2011) , and she collaborated with Pastry Chef Sherry Yard of Spago on the James Beard Award-winning The Secrets of Baking (Houghton Mifflin, 2003) . Chef Bilderback writes a regular column in The Arroyo Monthly, (arroyomonthly.com) , and has been profiled in the San Francisco Chronicle, New York Times, Art Culinaire, Culinary Trends Magazine, CookingSchools.com, Bridges USA, and Living Fit Magazine. She is the creator of CulinaryMasterclass.com, a website devoted to developing culinary skills with fresh, seasonal recipes.
In addition to writing, Chef Bilderback teaches nutrition to kids throughout the Los Angeles Unified School District on behalf of the USDA's Nutrition Network, and travels extensively with the United States Navy training CS's in the finer points of culinary arts. She is ranked as one of the top 50 chef instructors in the nation on Chef2Chef.com. After her appearance on the Food Network's pastry competition show Sweet Genius, Chef Bilderback realized how much she missed day-to-day baking, and went back to work as a pastry chef at N/NAKA in Los Angeles, owned and operated by her former student, Niki Nakayama.
