The Roasted Vegetable
The Roasted Vegetable2002
How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches
About this book
A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrees, soups, appetizers, and sandwiches.
Details
- First published
- 2002
- OL Work ID
- OL1846935W
Subjects
Cooking (Vegetables)Roasting (Cooking)