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
Edición de la obra The Roasted Vegetable
| Autor | Andrea Chesman |
|---|---|
| Editorial | Harvard Common Press |
| Fecha de publicación | February 2002 |
| Idioma | inglés |
| Páginas | 230 |
| Formato | Hardcover |
| ISBN-13 | 9781558321687 |
| ISBN-10 | 1558321683 |
| OCLC | 47696221 |
| Número de Cutter | C524r |
A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrees, soups, appetizers, and sandwiches.