The Harvard Common Press

Andrea Chesman is a freelance writer, regional New England cooking expert, and an authority on healthy vegetarian cuisine. A prolific writer as well as a brilliant cook, Chesman is the author of more than 20 cookbooks and a contributor to several others. The original edition of The Vegetarian Grill was a 1998 James Beard Cookbook Award nominee and recipient of a 1999 NBBQA Award of Excellence.  A few of Chesman’s other books include The Roasted Vegetable (Harvard Common Press); 366 Delicious Ways to Cook Rice, Beans, and Grains; Salad Suppers; Simply Healthful Pasta Salads; and Summer in a Jar: Making Pickles, Jams, and More. Her recipes have also been published in The Best of Food & Wine and The Family Circle Good Cook’s Book, among other anthologies. 
Chesman is a regular contributor to magazines and newspapers, including Fine Cooking, Food & Wine, Quick & Healthy Cooking, National Gardening Magazine, New England Monthly, Vermont Dining, Vermont Times, New Age Magazine, The New York Times, The Burlington Free Press, Rocky Mountain News, and the Denver Post.  She was contributing food editor for Vermont Life magazine for twelve years.  She lives with her husband and two sons in Ripton, Vermont, where she writes, develops her recipes, and tends her garden.