The Roasted Vegetable

The Roasted Vegetable

Book - 2002
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Houghton
How to roast every kind of vegetable, from artichokes to zucchini.

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.


Baker & Taylor
A chef's guide to roasting vegetables ranging from artichokes to zucchini for all occasions serves up recipes for 150 scruptious meat-free dishes, including simple side dishes, entrTes, soups, appetizers, sandwiches, and more.

NBN
Roasting vegatbles concentrtes their sugars and brings out complex, caramelized flavors that render them irresistible. Now, Andrea Chesman assembles a mouthwatering collection of 150 meat-free recipes, from simple sides like Cider-Glazed Acorn Squash to main dishes like Spring Casserole of Roasted Asparagus and Artichokes.Ther are also sensational soups and starters, sandwiches, entrees ranging from homey to elegant, and much more.

Baker
& Taylor

A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrees, soups, appetizers, and sandwiches.

Publisher: Boston : Harvard Common Press, c2002
ISBN: 9781558321687
1558321683
9781558321694
1558321691
Characteristics: 230 p. : ill ; 25 cm

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