The Roasted Vegetable (Revised & Expanded Edition)(gnv64)

The Roasted Vegetable (Revised & Expanded Edition)
by Andrea Chesman
Harvard Common Press | March 2017 | ISBN-10: 1558328688 | True PDF | 272 Pages | 114 mb
https://www.amazon.com/Roasted-Vegetable-Revised-Everything-Artichokes/dp/1558328688

In The Roasted Vegetable, Revised Edition, Andrea Chesman is back to show home cooks, vegetable lovers (and haters), and everyone who loves to cook, how every vegetable imaginable can be oven-roasted to succulent perfection.
This wide-ranging collection of 175 mouthwatering recipes is sure to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don't require a lot of fuss. Now with 4-color photography to whet every appetite!

About the Author
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.

CONTENTS
Preface 7
1 ROASTING BASICS: TECHNIQUES AND EQUIPMENT 9
2 SIMPLY VEGETABLES: SIDE DISHES 19
3 SNACKS, STARTERS, AND SOUPS 87
4 SUMPTUOUS SALADS 117
5 VEGETABLE FEASTS: MAIN DISHES 149
6 SENSATIONAL SANDWICHES AND WRAPS 171
7 PLEASING PASTA 191
8 TEMPTING TARTS, PASTRIES, AND PIZZAS 215
9 TASTY TOFU AND TEMPEH 237
10 GREAT GRAINS, NUTS, AND SEEDS 245
Acknowledgments 260
About the Author 261
Index 262