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 The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Dips, Sandwiches, and Salads by Andrea Chesman Chartwell; ISBN: 1558321691 Paperback (Feb 2002); 230 pp Ships in: 2-3 days. |
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From 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.
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