 |
| |
The Roasted Vegetable: How To Roast Everything From Artichokes To Zucchini For Big, Bold Flavors In Pasta, Pizza, Risott |
|
Annotations:
Roasting vegetables concentrates 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. 25 illustrations.
Publisher's Remarks:
Andrea Chesman assembles a mouthwatering collection of 150 meat-free recipes, from simple sides to main dishes.
Product Detail:
Author: Chesman, Andrea
Publisher: Harvard Common Pr,
Content Language: English
Book,
Paperback: 192 pages
Weight: 1.04 lbs.
Dimensions: L: 9.09 in. x W: 7.27 in. x H: 0.69 in.
Comes with Illustrations
|
|
|
|
