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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Andrea ChesmanFirst published 20022 editions

A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrees, soups, appetizers, and sandwiches.

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First publish date February 20021 credited authorSearch language english

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Andrea Chesman
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Image source: Open Library
The Roasted Vegetable
Andrea Chesman | Harvard Common Press | February 2002
TR
Image source: Open Library
The Roasted Vegetable
Andrea Chesman | Harvard Common Press | February 25, 2002