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, and Salads (Non)

Binding: Hardcover
EAN: 9781558321687
ISBN: 1558321683
Item Dimensions:95946138749
Label: Harvard Common Press
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Harvard Common Press
Number Of Items: 1
Number Of Pages: 240
Publication Date: January 16, 2002
Publisher: Harvard Common Press
Studio: Harvard Common Press

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Editorial Review:

Product Description:


Amazon.com 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

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