×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads
     

The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads

4.7 6
by Andrea Chesman
 

See All Formats & Editions

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

Overview

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.

Editorial Reviews

Publishers Weekly
How best to highlight the flavors of vegetables in traditional dishes? Chesman, author of the James Beard Award-nominated The Vegetarian Grill, advocates roasting. She elaborates the secrets of the art in this cookbook-cum-reference volume. Some of the most useful material is not in the form of recipes, but in a thorough chart listing vegetables and their roasting times, as well as any special methods required (e.g., wrapping beets in foil). Side dishes are exceedingly simple: World's Best Green Beans are tossed with olive oil and salt, then roasted; Quick Roasted Corn receives much the same treatment. More complicated recipes combine various roasted components, such as an Indian Summer Pepper Relish with scallions and basil, and Cranberry-Nut Wild Rice Salad with a sherry vinegar and Dijon mustard vinaigrette. These dishes are not particularly labor-intensive, but they often split up what is traditionally a one-pot recipe, making preparation more involved. Lemon Risotto with Roasted Summer Vegetables, for example, requires roasting zucchini, summer squash, green beans and bell peppers while cooking the risotto on the stovetop. The book is mostly vegetarian, but not aggressively so recipes such as Saffron Pasta with Roasted Peppers give the option of using chicken broth. (Feb.) Copyright 2001 Cahners Business Information.
Library Journal
Chesman is the prolific author of more than a dozen cookbooks, including The Vegetarian Grill. Her recipes tend to be fresh, easy, and flavorful, and here she offers a delicious array of roasted vegetable dishes, from the World's Best Green Beans (when she started writing the book, she says, she never imagined that her kids would eat green beans as a snack!) to Roasted Potato Salad with Herbs and Parmesan Dressing to Linguine with Roasted Ratatouille. For most collections. Copyright 2001 Cahners Business Information.

Product Details

ISBN-13:
9781558321694
Publisher:
Harvard Common Press, The
Publication date:
01/28/2002
Pages:
240
Sales rank:
431,521
Product dimensions:
9.06(w) x 7.16(h) x 0.65(d)

Meet 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, all published by Storey, and The New Vegetarian Grill, published by Harvard Common Press and a James Beard Cookbook Award nominee. She also has written for The New York Times, Fine Cooking, Food & Wine, Eating Well, Cooking Light, Vegetarian Times, and Organic Gardening. A graduate of Cornell University, she lives with her family in Ripton, Vermont, near Middlebury.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews

The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Sals 4.7 out of 5 based on 0 ratings. 6 reviews.
ClaudiaCA More than 1 year ago
I have bought four copies of this book, including one for myself, and I plan to buy at least two more. I never would have thought of roasting some of the vegetables the author includes, and she even brings in nuts. There are some great granola recipes. I plan to get her book The New Vegetarian Grill as well. I'm not a vegetarian, but these are the most healthy vegetable recipes I have found.
Guest More than 1 year ago
This cookbook is filled with simple and delicious meals. Its amazing how much flavor is brought out by roasting the vegetables. I've only had this book for a few weeks, but I have tried the Stacked Roasted Vegetable Enchiladas, which was excellent and the Winter vegetable Risotto is a tasty meal in itself. I highly reccommend it to anyone wanting to enjoy cooking great meatless meals.
Guest More than 1 year ago
When I first saw the title, I had my doubts. But when I got home and could not think of any exciting vegetable courses to serve my meat-loving husband yet again, I knew that I should try this book out. And, boy, am I glad I did! From soups to sandwiches and main dishes, I have used recipes from this book with success everytime. The food that results from these recipes is truly flavorful. I also appreciate the author's cooking philosophies--an emphasis on natural ingredients and fresh herbs which truly allows for substitutions and improvisation with guaranteed success., Since I can't tell the author directly, I'm telling everyone else--this is a must-have your kitchen shelf.
Anonymous More than 1 year ago
I bought this book years ago and I gave it to my daughter who is a vegetarian. I am so happy to see it now as a Nook book, I love this cookbook though I am not a vegetarian I love the recipes. I would recommend this to everyone who likes good food.
Anonymous More than 1 year ago
Anonymous More than 1 year ago