The Roasted Vegetable: How To Roast Everything From Artichokes To Zucchini For Big, Bold Flavors In Pasta, Pizza, Risotto,

by Andrea Chesman

Harvard Common Press | January 16, 2002 | Trade Paperback |

Not yet rated | write a review
In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don''t require a lot of fuss.

Format: Trade Paperback

Dimensions: 240 Pages, 7.09 × 9.06 × 0.39 in

Published: January 16, 2002

Publisher: Harvard Common Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1558321691

ISBN - 13: 9781558321694

Found in: Food and Drink

save
28%

In Stock

$15.16

Online Price

$19.95 List Price

or, Used from $6.68

eGift this item

Give this item in the form of an eGift Card.

+ what is this?

This item is eligible for FREE SHIPPING on orders over $25.
See details

Easy, FREE returns. See details

All available formats:

Check store inventory (prices may vary)

Reviews

– More About This Product –

The Roasted Vegetable: How To Roast Everything From Artichokes To Zucchini For Big, Bold Flavors In Pasta, Pizza, Risotto,

The Roasted Vegetable: How To Roast Everything From Artichokes To Zucchini For Big, Bold Flavors In Pasta, Pizza, Risotto,

by Andrea Chesman

Format: Trade Paperback

Dimensions: 240 Pages, 7.09 × 9.06 × 0.39 in

Published: January 16, 2002

Publisher: Harvard Common Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1558321691

ISBN - 13: 9781558321694

From the Publisher

In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don''t require a lot of fuss.

About the Author

Andrea Chesman is a food writer and gardener and the author of several cookbooks, including Recipes from the Root Cellar, Serving Up the Harvest, and The Pickled Pantry. A resident of Vermont, she has been a contributing editor for Vermont Life and Edible Green Mountains.

Editorial Reviews

"An invaluable contribution to vegetable home cookery."
Item not added

This item is not available to order at this time.

See used copies from 00.00
  • My Gift List
  • My Wish List
  • Shopping Cart