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Cooking Books -> Pasta
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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by:
Chesman, Andrea
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Publisher:
Harvard Common Pr
Published: February 2002
ISBN: 1558321683
Format:Hardcover
Pages:192
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Book Description
Amazon.com
"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
From Publishers Weekly
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... read more
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