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

The Roasted Vegetable

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

Paperback
Pub. price: $16.95

ISBN10: 1558321691 ISBN13: 9781558321694 Publisher: Harvard Common Pr Published: Feb 1 2002 Pages: 230 Weight: 1.00lbs. Height: 9.25" Width: 7.25" Depth: 0.75" Language: English

Publisher's Comments

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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