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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, Salsa, Dips, Sandwiches, and Salads

By: Andrea Chesman

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Paperback | 23 November 2016 | Edition Number 2

At a Glance

Paperback
272 Pages

Edition Type
Revised

Age
0

Dimensions(cm)
21.0 x 15.0 x 2.2

Paperback

$60.75

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In this expanded and revised edition, Andrea Chesman is back to show how every vegetable imaginable can be oven-roasted to succulent perfection.

'This is a cookbook for vegetable lovers... and vegetable haters.'

In The Roasted Vegetable, 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.

About the Author

Andrea Chesman has been a food writer, cookbook author, and editor for three decades. Roughly half of the books she has written focus on vegetable cooking. These include The Pickled Pantry, Serving Up the Harvest, and Recipes from the Root Cellar, and The New Vegetarian Grill, published by Harvard Common Press and a James Beard Cookbook Award nominee. She lives with her family in Ripton, Vermont.

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