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

by Andrea Chesman

Harvard Common Press | January 16, 2002 | Trade Paperback

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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.

Format: Trade Paperback

Dimensions: 240 pages, 9.13 × 7.25 × 0.58 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

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– 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…

by Andrea Chesman

Format: Trade Paperback

Dimensions: 240 pages, 9.13 × 7.25 × 0.58 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."