Paperback; Published 1/15/2002; 224 Pages; ISBN 9781558321694
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Roasting vegetables concentrates their sugars and brings out complex, caramelized flavors that render them irresistible. Chesman gives detailed instructions on how to roast to perfection every vegetable, and then assembles a mouthwatering collection of recipes, from simple sides like Cider-Glazed Acorn Squash to main dishes like Lemon Risotto with Roasted Summer Vegetables. There are also sensational sandwiches, soups and starters, entrées ranging from homey to elegant, and much more.
Andrea Chesman is an acclaimed expert in regional New England cooking, as well as an authority on healthy, vegetarian cuisine. Chesman has written extensively on food for magazines and newspapers nationwide. The Roasted Vegetable is her thirteenth cookbook. She lives and works in Ripton, Vermont, near Middlebury
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