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Inspiralize Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing Paperback – August 16, 2016
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"When I got my hands on Ali’s new book, I didn’t know which recipe to choose– they all looked so good!" -Gina Homolka, Skinnytaste
"Perfect for flexitarians who want to find ways to add more veggies to their life without completely giving up entire food groups." -Phoebe Lapine, Feed Me Phoebe
"This book is beyond gorgeous and packed with so many recipes all categorized by various vegetables. I can't wait to make the Turkey, Spinach, and Hummas Roll Ups as a snack, and the Winter Lasagna with Butternut Squash, to name a few!" -Alexis Kornblum, Lexi's Clean Kitchen
"If you're trying to eat healthy, but aren't willing to sacrifice flavor, this is the book for you." -Tieghan Gerard, Half Baked Harvest
"Somehow someway, Ali has managed to spiralize every fruit and vegetable imaginable. Her creativity and versatility is on ful display in her comprehensive new cookbook, with dozens of new recipes from A(pples) to Z(ucchini)." -Andie Mitchell
"There are so many delicious looking meals that I can't wait to try– deciding on a recipe to share was very much a Sophie's Choice situation..." -Serena Wolf, Domesticate Me
"It's a great collection to keep around if you share your kitchen or home with a group of mixed eaters; anyone who loves veggies will find plenty of options to appreciate!" -Gena Hamshaw, The Full Helping
"Ali has done it once again! Inspiralize Everything is yet another gorgeous cookbook full of creative, healthy and delicious ways to eat spiralized vegetables." -Liz Della Croce, The Lemon Bowl
"One thing I really love about Ali's approach is that she takes delish comfort foods and healthifies them, She also takes those weird healthy foods that I love (think: coconut bacon) to the masses. It's amazing." -Lauren Shaber, Lauren Lives Healthy
About the Author
Combining her deep-rooted love for pasta with her desire for a healthy lifestyle, Ali Maffucci launched Inspiralized.com, the only blog dedicated to cooking creatively and nutritiously with the spiralizer. She is also the New York Times bestselling author of Inspiralized. She lives in Jersey City, New Jersey, with her husband, Lu.
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I own both Inspiralized cookbooks, and have to say that the second one is my favorite. Not only is it thicker, but I personally find it easier to navigate the recipes when they are broken down by main ingredient. We do a CSA share every year, and quite often I'll find myself staring at some of the veggies thinking what to do with them - this is where the spiralizer and Ali's books and blog have been a great help! On top of that, I feel that she has found her voice in the second book, it reads more personal and more like her blog. In the first book I missed the kinds of tips she gives on the blog - like what brand of canned tomatoes or fish sauce is her favorite, and I was happy to see more of that in the second book. The fiber content has also been added to the nutritional info for each recipe, which is great.
I do have to say that the recipes in both of Ali's books are for the most part a bit more complicated and time consuming than on the blog and especially on Ali's youtube channel (which is a goldmine of healthy recipes that can be made in just ten minutes or so - perfect for the busy working family). The blog feels a little more "beginner friendly", and I really hope that one day Ali will release a book about the basics of spiralizing which could be gifted as a set with the spiralizer and some OXO tongs to people who have never heard of this awesome way to prepare vegetables and fruit. For now I will be adding Inspiralize Everything to this set, letting them know to check out the Inspiralized blog as well.
PS - One small tip that I have for zucchini and cucumbers is to salt them lightly after spiralizing and lay them on paper towels for 10-30 minutes. This will release the extra moisture (which gets absorbed by the paper towels) and you won't have any annoying extra liquid in your prepared zoodles or salads!
About 67-75% of the recipes are accompanied by a photo, so you can see what the final product looks like. Next to the header for each recipe are the nutrition facts, time for prep/cooking, servings, what other produce the recipe would work well worth, difficulty of the recipe (mostly defined by number of steps), and handy classifications like gluten-free, saves well, one pot, paleo, dairy-free, etc. At the back of the book is a master table of every recipe and how it's classified, so it's easy to see at a glance which recipes fall under what you are looking to make. Ali's writing style is very encouraging towards readers adapting recipes to suit their tastes and what is available/in season - if you can't find jicama, make the Carne Asada with zucchini, sweet potato, or kohlrabi noodles instead.
There's a "how-to" section in the front, which is pretty brief but covers the basics of how to spiralize, what to spiralize, how to clean your spiralizer, and her pantry/kitchen equipment suggestions of success. This cookbook is organized similarly to her website, with the recipes categorized by spiralized ingredient, rather than by dish like her previous cookbook. Thus, each chapter has a lovely photo of the produce, a little about it's flavor and how to pick it out when purchasing, how to prepare and store it, which blade to use, the best ways to cook it.
I didn't check every single recipe, but so far I haven't been able to spot any overlap between the recipes in this cookbook, her recipes online, or her previous cookbook. There are a ton of new, incredibly creative, flavorful but healthy dishes in Ali's new cookbook. We've been getting tons of kohlrabi from friend's who don't know what to do with their CSA box goodies, and I'm really excited to try Ali's Chicken Mole with Kohlrabi Rice & her General Tso's Cauliflower with Kohlrabi Rice. Both dishes take only 15-25 minutes of prep time and can be ready to eat an hour or less. Spiralizing beets and broccoli stems was a revelation for me when I first started following Ali, so I'm especially excited for the weather to cool down enough for Shrimp Tom Kha Soup with Broccoli Noodles and Green Curry Golden Beet Noodle Bowls.
Since Ali's recipes are written so accessibly and rely on ingredients that most people have in their pantry already or can easily buy at the store, I was able to make myself dinner tonight right after receiving her new cookbook. Her Cabbage Buddha Bowl with Chickpea-Avocado Mash and BBQ Tahini was perfect as a no-cook, gluten-free, refreshing yet satisfying dinner in 20 minutes. As a bonus, I saved the leftovers (pre-dressing) to take for lunch tomorrow.
I would argue there are some instances where needing to spiralize the produce for the dish is a little bit of a stretch - to me it seems much easier to slice apples and pears for the Ginger Pear and Apple Sangria and the Chai-Spiced Pear Oatmeal, plus I'm not certain about the difference in texture due to spiralizing zucchini for zucchini bread rather than grating it. However, they are certainly visually stunning uses of the spiralizer and I'd be willing to try making them once.
If you're looking for inspiration on new ways to use your spiralizer, new healthy dishes to cook in general, or simply hoping for accessible recipes that you (and your eating companions) will enjoy - Inspiralize Everything will not disappoint.
Most recent customer reviews
I already made the butternut squash noodles and they cooked up really quick, which was very nice since it usually takes an hour to do...Read more