The Roasted Vegetable

Product Details

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

• ISBN13: 9781558321694
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

"This is a cookbook for vegetable lovers--and vegetable haters," says Andrea Chesman in The Roasted Vegetable. Her argument is that roasting veggies brings out their "hidden sweet, nutty flavors," making them irresistible to carrot-hating kids and vegan adults alike. She supports this theory with 150 tantalizing recipes, starting with a sizeable serving of side dishes, then broadening to include salsas, soups, salads, sandwiches, pasta, pizza, tofu, granola, and more. Beyond obvious inclusions like roasted peppers, french fries, and chestnuts, there's Garlic Puree ("like a basic black dress, it goes with almost anything") and Roasted Kohlrabi, which "looks like a spaceship that has sprouted leaves." Another standout is the Roasted Tomato Sauce, for which tomatoes are roasted up to one and a half hours until they've broken down to form a thick sauce; the recipe also has variations for pasta, enchiladas, and Middle Eastern dishes. In addition, the book covers basic techniques and equipment and includes a handy roasting chart--all aimed to help readers' roasted vegetables come out perfectly "tender-crisp." --Andy Boynton

Customer Reviews ::

I love this cookbook - Former culinary student -
So many great recipes here. As with the author's other cookbook on grains (which I recommend), you can very the recipes to your own taste. I prefer more vegetables than pasta so when I make the Summer Roasted Vegetable Pasta Salad, I make it with just 4 oz of pasta without reducing the vegetables. The flavor in the recipe is *amazing.* I'm surprised how much I've come to love this cookbook- she makes vegetables taste so delicious.