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

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

byAndrea Chesman

Paperback | January 16, 2002

Book 0 of 1 Non Series

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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.
Andrea Chesman has been a food writer, cookbook author, and editor for three decades. Roughly half of the books she has written focus on vegetable cooking. These include The Pickled Pantry, Serving Up the Harvest, and Recipes from the Root Cellar, all published by Storey, and The New Vegetarian Grill, published by Harvard Common Press ...
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Title:The Roasted Vegetable: How To Roast Everything From Artichokes To Zucchini For Big, Bold Flavors In...Format:PaperbackProduct dimensions:240 pages, 9.12 X 7.25 X 0.62 inShipping dimensions:240 pages, 9.12 X 7.25 X 0.62 inPublished:January 16, 2002Publisher:Harvard Common PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1558321691

ISBN - 13:9781558321694

Appropriate for ages: All ages

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Editorial Reviews

"An invaluable contribution to vegetable home cookery."