The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto,

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Harvard Common Press, Jan 16, 2002 - Cooking - 240 pages
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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The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches

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Chesman is the prolific author of more than a dozen cookbooks, including The Vegetarian Grill. Her recipes tend to be fresh, easy, and flavorful, and here she offers a delicious array of roasted ... Read full review

The Roasted Vegetable

User Review  - Not Available - Book Verdict

Chesman is the prolific author of more than a dozen cookbooks, including The Vegetarian Grill. Her recipes tend to be fresh, easy, and flavorful, and here she offers a delicious array of roasted ... Read full review

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