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In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes 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.
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Review:
"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
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.
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- PublisherHarvard Common Press
- Publication date2002
- ISBN 10 1558321691
- ISBN 13 9781558321694
- BindingPaperback
- Number of pages240
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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, Salsas, Dips, Sandwiches
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