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 Book + PRICE WATCH * Amazon pricing is not included in price watch

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 Book

This is a cookbook for vegetable lovers...and vegetable haters. In The Roasted Vegetable, Revised Edition, 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. Now with 4-color photography to whet every appetite!Read More

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  • Foyles

    Learn to roast nearly any vegetable to savory perfection! Andrea Chesman returns with 25 new recipes and decedent full color photographs.

  • 1558328688
  • 9781558328686
  • Chesman, Andrea
  • 2 March 2017
  • Harvard Common Press
  • Paperback (Book)
  • 272
  • Revised, Expanded
  • Book
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