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 Chesman, Andrea

• ISBN13: 9781558321694
• ISBN10: 1558321691
• Format: Paperback
• Copyright: 2002-01-16
• Publisher: Harvard Common Press

Summary

Andrea Chessman assembles a mouthwatering collection of 150 meat-free recipes, from simple sides to main dishes.

Author Biography

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

Acknowledgments	vii
Preface	ix
Roasting Basics: Techniques and Equipment	1	(6)
Simply Vegetables: Side Dishes	7	(60)
Snacks, Starters, and Soups	67	(20)
Sumptuous Salads	87	(24)
Vegetable Feasts: Main Dishes	111	(24)
Sensational Sandwiches and Wraps	135	(22)
Pleasing Pasta	157	(24)
Tempting Tarts, Pastries, and Pizzas	181	(20)
Tasty Tofu and Tempeh	201	(8)
Great Grains, Nuts, and Seeds	209	(16)
Index	225