- 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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- 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.
Book Details
- Paperback, $14.95
ISBN 978-1-55832-169-4
- Total Pages: 240 pg.
- Trim Size: 7 1/4 x 9 1/8
- Interior Design:
2 Color
From the Press Room
Praise
“An invaluable contribution to vegetable home cookery.”
—Charlie Trotter, chef/owner of Charlie Trotter’s and author of Charlie Trotter’s Vegetables
“In The Roasted Vegetable, Andrea Chesman reveals for us the forthright flavor and pure simplicity of vegtables at their best. Her recipes are direct and straightforward—they had be running to the kitchen to fire up the oven—and show how roasting, like no other technique, intensifies a vegetable’s inherent flavor and underlines its individuality. Her book is versatile and eminently useful.”
—James Peterson, author of Vegetables, Fish and Shellfish, and Sauces
“These recipes are a gardener’s just desserts. In the oven, Andrea Chesman’s vegetables are transformed, emerging sweeter still. Think of them as toppings for ‘Sundae Dinner.’”
—Roger Swain, host of The Victory Garden and science editor of Horticulture magazine