The roasted vegetable : how to roast everything from artichokes to zucchini, for big, bold flavors in pasta, pizza, risotto, side dishes, couscous, salsa, dips, sandwiches, and salads
2017
Book
A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrâees, soups, appetizers, and sandwiches.
Item Details
ISBN: 9781558328686
Edition: Revised and expanded edition.
Description: 272 pages : colour illustrations ; 24 cm
Notes:
- First published: United States : The Harvard Common Press, 2002.
- Includes index.
Contents:
- Roasting basics: techniques and equipment
- Simply vegetables: side dishes
- Snacks, starters, and soups
- Sumptuous salads
- Vegetable feasts: main dishes
- Sensational sandwiches and wraps
- Pleasing pasta
- Tempting tarts, pastries, and pizzas
- Tasty tofu and tempeh
- Great grains, nuts, and seeds.