The Roasted Vegetable
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 by Andrea Chesman
English | January 15, 2002 | ISBN: 1558321683 | 192 pages | EPUB | 2.00 Mb
English | January 15, 2002 | ISBN: 1558321683 | 192 pages | EPUB | 2.00 Mb
Roasting vegatbles concentrtes 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.Ther are also sensational soups and starters, sandwiches, entrees ranging from homey to elegant, and much more.
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