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
de Andrea Chesman · Publicada por primera vez en 2002
A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrees, soups, appetizers, and sandwiches.
Materias
Ediciones (2)
- The Roasted Vegetable (2002)
Harvard Common Press · inglés · ISBN 9781558321694
- The Roasted Vegetable (2002)
Harvard Common Press · inglés · ISBN 9781558321687
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