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The Roasted Vegetable, Revised Edition

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The Roasted Vegetable, Revised Edition

How to Roast Everything from Artichokes to Zucchini, for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsa, Dips, Sandwiches, and Salads
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Description

'This is a cookbook for vegetable lovers... and vegetable haters.' In The Roasted Vegetable, Andrea Chesman is back to show home cooks, vegetable lovers (and haters), and everyone who loves to cook, how every vegetable imaginable can be oven-roasted to succulent perfection. This wide-ranging collection of 175 mouthwatering recipes is sure 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.

Author Biography

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, and The New Vegetarian Grill, published by Harvard Common Press and a James Beard Cookbook Award nominee. She lives with her family in Ripton, Vermont.
Release date Australia
November 23rd, 2016
Audience
  • General (US: Trade)
Country of Publication
United States
Illustrations
70 color photos
Imprint
Harvard Common Press,U.S.
Pages
272
Publisher
Harvard Common Press,U.S.
Dimensions
191x234x20
ISBN-13
9781558328686
Product ID
25221932

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