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

by Andrea Chesman

Overview

Bring out the flavor with oven guidelines and 150 recipes for “a delicious array of roasted vegetable dishes” from a James Beard Award nominee (Library Journal).

In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. From simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don’t require a lot of work.

“How best to highlight the flavors of vegetables in traditional dishes? Chesman, author of the James Beard Award-nominated The Vegetarian Grill, advocates roasting. She elaborates the secrets of the art . . . Some of the most useful material is not in the form of recipes, but in a thorough chart listing vegetables and their roasting times, as well as any special methods required.” —Publishers Weekly

Product Details

ISBN-13:	9781558325005
Publisher:	Quarto Publishing Group USA
Publication date:	08/31/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	240
Sales rank:	22,441
File size:	2 MB

About the Author

Andrea Chesman has been a food writer, cookbook author, and editor for three decades. Roughly half of the books she has written focus on vegetable cooking. These include The Pickled Pantry, Serving Up the Harvest, and Recipes from the Root Cellar, all published by Storey, and The New Vegetarian Grill, published by Harvard Common Press and a James Beard Cookbook Award nominee. She also has written for The New York Times, Fine Cooking, Food & Wine, Eating Well, Cooking Light, Vegetarian Times, and Organic Gardening. A graduate of Cornell University, she lives with her family in Ripton, Vermont, near Middlebury.

Editorial Reviews

How best to highlight the flavors of vegetables in traditional dishes? Chesman, author of the James Beard Award-nominated The Vegetarian Grill, advocates roasting. She elaborates the secrets of the art in this cookbook-cum-reference volume. Some of the most useful material is not in the form of recipes, but in a thorough chart listing vegetables and their roasting times, as well as any special methods required (e.g., wrapping beets in foil). Side dishes are exceedingly simple: World's Best Green Beans are tossed with olive oil and salt, then roasted; Quick Roasted Corn receives much the same treatment. More complicated recipes combine various roasted components, such as an Indian Summer Pepper Relish with scallions and basil, and Cranberry-Nut Wild Rice Salad with a sherry vinegar and Dijon mustard vinaigrette. These dishes are not particularly labor-intensive, but they often split up what is traditionally a one-pot recipe, making preparation more involved. Lemon Risotto with Roasted Summer Vegetables, for example, requires roasting zucchini, summer squash, green beans and bell peppers while cooking the risotto on the stovetop. The book is mostly vegetarian, but not aggressively so recipes such as Saffron Pasta with Roasted Peppers give the option of using chicken broth. (Feb.) Copyright 2001 Cahners Business Information.

Publishers Weekly

Chesman is the prolific author of more than a dozen cookbooks, including The Vegetarian Grill. Her recipes tend to be fresh, easy, and flavorful, and here she offers a delicious array of roasted vegetable dishes, from the World's Best Green Beans (when she started writing the book, she says, she never imagined that her kids would eat green beans as a snack!) to Roasted Potato Salad with Herbs and Parmesan Dressing to Linguine with Roasted Ratatouille. For most collections. Copyright 2001 Cahners Business Information.

Library Journal