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, 9.12 × 7.25 × 0.62 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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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, 9.12 × 7.25 × 0.62 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 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 and a James Beard Cookbook Award nominee. She also has written for The New York Times, Fine Cooking, Food & Wine, Eating Well, Cooking Light, Vegetarian Times, and Organic Gardening. A graduate of Cornell University, she lives with her family in Ripton, Vermont, near Middlebury.

Editorial Reviews

"An invaluable contribution to vegetable home cookery."