The Roasted Vegetable
Subtitle: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches
Publisher: Harvard Common Press
Published: February 2002
Language: eng
Format: Hardcover
Number of pages: 230
ISBN-13: 9781558321687
Subjects: Food & Drink / Cookery; Specific Ingredients - Vegetables; Courses & Dishes - General; Cooking / Wine; Cooking; Vegetables; Methods - Roasting; Cookery (Vegetables); Roasting (Cookery); Vegetarian cooking