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

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

by Andrea Chesman

Paperback(Revised)

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Overview

It's not impossible to make delicious vegetables that even picky eaters will chomp down like candy. The Roasted Vegetable, Revised Edition has 175 recipes to prove it!

In The Roasted Vegetable, Revised Edition, Andrea Chesman is back to show home cooks, vegetable lovers, and everyone who loves to cook, how every vegetable imaginable can be oven-roasted to succulent perfection. Even if you (think) you hate vegetables, give Andrea a chance, and she'll show you how delicious they can be!

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.

This revised edition returns with the exquisite recipes you loved before, and now features 4-color photography to whet every appetite! There's no need to wait any longer, get your family eating vegetables every night, bring tasty veggies to work in lunches, or boost your own nutrition!

Product Details

ISBN-13: 9781558328686
Publisher: Harvard Common Press, The
Publication date: 03/01/2017
Edition description: Revised
Pages: 272
Sales rank: 383,221
Product dimensions: 7.50(w) x 9.20(h) x 0.60(d)

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, 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.

Table of Contents

Preface 7

1 Roasting Basics: Techniques and Equipment 9

2 Simply Vegetables: Side Dishes 19

3 Snacks, Starters, and Soups 87

4 Sumptuous Salads 117

5 Vegetable Feasts: Main Dishes 149

6 Sensational Sandwiches and Wraps 171

7 Pleasing Pasta 191

8 Tempting Tarts, Pastries, and Pizzas 215

9 Tasty Tofu and Tempeh 237

10 Great Grains, Nuts, and Seeds 245

Acknowledgments 260

About the Author 261

Index 262

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