Title:
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 / Andrea Chesman.
ISBN:
9781558321687
9781558321694
9781558328686
Personal Author:
Edition:
Revised and expanded edition.
Publication Information:
Boston : Harvard Common Press, [2017]
©2017
Physical Description:
272 pages : color illustrations ; 24 cm
General Note:
"First published in the United States of America in 2002 by The Harvard Common Press, an imprint of Quartz Publishing Group USA Inc."-- Title page verso.
Contents:
Roasting basics: techniques and equipment -- Simply vegetables: side dishes -- Snacks, starters, and soups -- Sumptuous salads -- Vegetable feasts: main dishes -- Sensational sandwiches and wraps -- Pleasing pasta -- Tempting tarts, pastries, and pizzas -- Tasty tofu and tempeh -- Great grains, nuts, and seeds.
Summary:
A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrees, soups, appetizers, and sandwiches.
OCLC Number:
ocn973402774
Availability:
Apple Valley - Galaxie~1
Burnsville - Burnhaven~1
Rosemount - Robert Trail~1
Eagan - Wescott~1
