The 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…

byAndrea Chesman

Paperback | January 16, 2002

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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.
 

About The Author

Andrea Chesman has written more than 20 cookbooks, including Storey's Pickled Pantry, Recipes from the Root Cellar, Serving Up the Harvest, and Mom's Best Crowd-Pleasers. She has also written a number of books on grilling, including the James Beard Award nominee The Vegetarian Grill. She has contributed to many publications including t...

Details & Specs

Title:The Roasted Vegetable: How To Roast Everything From Artichokes To Zucchini For Big, Bold Flavors In…Format:PaperbackDimensions:240 pages, 9.12 × 7.25 × 0.62 inPublished:January 16, 2002Publisher:Harvard Common PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1558321691

ISBN - 13:9781558321694

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"An invaluable contribution to vegetable home cookery."