The Roasted Vegetable (16pt Large Print Edition)
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Why roast vegetables? Because roasting concentrates vegetables' natural sweetness, resulting in rich, caramelized flavors that render them - and the variety of dishes you can prepare with them - irresistible. 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. Crispy Smashed Potatoes, Roasted Squash and Apple Bisque, Mediterranean Roasted Vegetable Pie, Parmesan Tart with Roasted Tomatoes and Fennel, Spring Casserole of Roasted Asparagus and Artichokes, Roasted Corn Cakes.
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