Inspiralized and Beyond: Spiralize, Chop, Rice, and Mash Your Vegetables into Creative, Craveable Meals
Though a very nice cookbook, Inspiralized & Beyond is not for everyone. Many of the recipes use a spiralizing gadget to make a pretty presentation and interesting texture, but it does take an extra cooking step that many cooks are unwilling to take as well as a lot of equipment. Ali Maffucci created a large number of varied, good recipes, mostly original, giving the cook wide-ranging choice. The recipes are not for the beginner cooks. Every recipe is marked by the degree of difficulty, with nutritional information and several labels such as not spiralized, no cook, and so on. To reproduce many of Maffucci’s recipes, you need to have a food processor, a blender, and a mandoline. And, of course, a spiralizer. Maffucci introduces the concept of spiralized foods, giving you the option of a simple spiralizer or a more sophisticated one with four blades. Yet she uses all blades, thus you must have the more advanced unit. She omitted to show illustrations of spiralizers. The recipes are well written with good layout and are mostly vegetarian, but the author concedes to the use of meat and fish. Nice illustrations throughout but way too many of the author’s photos. Index is poor, not cross-referenced.
|Page Count||288 pages|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|