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

Paperback | January 16, 2002

byAndrea Chesman

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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.
 

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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 m...

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...

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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."