The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Cousc

Name: The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Cousc
Brand: HARVARD COMMON PR
Availability: OutOfStock
Rating: 5 (1 reviews)

By Andrea Chesman

0 - Default Title

Description

Roasting vegetables concentrates their sugars and brings out complex, caramelized flavors that render them irresistible. Now Andrea Chesman assembles a mouthwatering collection of 150 meat-free recipes, from simple sides like Cider-Glazed Acorn Squash to main dishes like Spring Casserole of Roasted Asparagus and Artichokes. 25 illustrations.

Product details

Binding:: Paperback
Number of Pages:: 240
Release Date:: 2002-01-16
Publication Date:: 2002-01-31
Publisher:: HARVARD COMMON PR
Languages:: Original: English
ISBN10:: 1558321691
ISBN13:: 9781558321694
Weight:: 435 g
Height:: 184 cm
Width:: 231 cm
Thickness:: 19 cm

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