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

by Andrea 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...

Format:Paperback

Language:English

ISBN:1558321691

ISBN13:9781558321694

Release Date:January 2002

Publisher:Harvard Common Press

Length:240 Pages

Weight:1.07 lbs.

Dimensions:0.7" x 7.3" x 9.1"

Related Subjects

Cooking Cooking

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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, Cousc

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