About this item

"This is a cookbook for vegetable lovers... and vegetable haters." In The Roasted Vegetable, Revised Edition, Andrea Chesman is back to show home cooks, vegetable lovers (and haters) , and everyone who loves to cook, how every vegetable imaginable can be oven-roasted to succulent perfection.This wide-ranging collection of 175 mouthwatering recipes is sure to please even the fussiest eaters. With recipes 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 fuss. Now with 4-color photography to whet every appetite!



About the Author

Andrea Chesman

Andrea Chesman is a food writer and the author of many cookbooks, including One-Dish Suppers, The Backyard Homestead Book of Kitchen Know-How, Recipes from the Root Cellar The New Vegetarian Grill, and Serving Up the Harvest. Her book, The Vegetarian Grill was nominated for a James Beard Foundation Book Award and received a 1999 National Barbecue Association Award of Excellence. She is also the author of The Roasted Vegetable and 366 Delicious Ways to Cook Rice, Beans and Grains, Mom's Best Crowd-Pleasers, and co-author of 250 Treasured Country Desserts and The Classic Zucchini Cookbook. She was editor of Yankee Magazine Church Supper and Potluck Cookbook and editor of and contributor to the Family Circle Good Cook's Book. She has also edited numerous gardening books, including The Big Book of Gardening Skills. Her work regularly appears in Mother Earth News and she has written for numerous other publications, including Cooking Light, Vegetarian Times, Organic Gardening, Fine Cooking, Food & Wine, and Natural Health. She was a contributing editor for Vermont Life for and Edible Green Mountains.
Andrea Chesman lives in an historic farmhouse in Ripton, Vermont, where the poet Robert Frost boarded and where she raised two sons. She is a committed gardener and preserves much of the food she raises or buys. When she is not in the kitchen or in the garden, she edits and indexes cookbooks for numerous publishers.



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