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Learn to COOK - The Roasted Vegetable
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List Price: $14.95
Our Price: $10.17
Your Save: $ 4.78 ( 32% )
Availability: Usually ships in 7 to 11 days
Manufacturer: Harvard Common Press
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641.65
EAN: 9781558321694
ISBN: 1558321691
Label: Harvard Common Press
Manufacturer: Harvard Common Press
Number Of Items: 1
Number Of Pages: 192
Publication Date: 2002-02-25
Publisher: Harvard Common Press
Studio: Harvard Common Press
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Editorial Reviews:
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Andrea Chesman assembles a mouthwatering collection of 150 meat-free recipes, from simple sides to main dishes.
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Spotlight customer reviews:
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Customer Rating: 
Summary: Great Little Book
Comment: This is an eye-opening little book in that it gives recipes for roasting vegetables that I have never considered. I especially liked the sweet potato & "Best Ever Green Beans" recipes. Everything is so easy
Customer Rating:
Summary: Amazing vegetable cookbook
Comment: I checked this book out of the library but I will be ordering a copy. Since checking it out a few days ago, I've roasted about 4 lbs of green beans. The green beans are sooo delicious...like eating french fries. I've also roasted asparagus and made the Parmesan Fennel Roasted Tomato tart. Really, if you want vegetable ideas and are bored with the same-old, this is a great book.
Customer Rating:
Summary: A Gem
Comment: I thought I knew what you needed to know about roasting vegetables: a 425 degree oven, vegetables drizzled with oil, an hour for sturdy root vegetables, less time for everything else. Then I found this book at the local library and discovered that I knew diddley. I went out and bought it.
Chesman offers recipes for appetizers, entrees and other dishes. She makes magic with the vegetables anyone can easily find in the supermarket or roadside stand. She uses fresh herbs frequently, but is not fussy about any specifics, so you can work with what you have. The first thing I discovered, as someone who is gas-grilless in this age of the grilled vegetable, is that many of Chesman's roasted vegetables, particularly the spring and summer ones, do a great stand-in for the grilled variety. She provides a general chart for roasting times and temperatures of various vegetables and I've been able to extropolate off it and make up my own dishes. My balsamic and cardoman roasted mushrooms have transformed pizza.
The recipes all revolve around vegetables and none call for meat of any kind. That's okay. You don't miss it.
Customer Rating:
Summary: I'm no vegetarian, but I fell in love with this book the moment I picked it up.
Comment: "The Roasted Vegetable" is a wondeful example of a cookbook which stays "on task" and fulfills the promise of its title.
I'd had good results with recipes for roasted root vegetables, roasted asparagus, and roasted nuts from other cookbooks, so you could say that I was "ripe" for this volume, but still...5 minutes after picking this book off the racks and sampling the recipes, I was at the register and on my way home to try some of them. And "The Roasted Vegetable" has completely rewarded and repaid my faith in it with a wonderful variety of well designed dishes that even an undistinguished cook like myself can make and enjoy. I am also reasonably confident, given the nature of most of the dishes, that many of the recipes could also be reproduced on a smaller scale in a good toaster/convection oven, which adds to the convenience and possible applications for smaller families, couples, and solo diners.
You will understand the possibilities of roasted vegetables just by glancing through this book for a few minutes. Even if you have little-to-no interest in vegetarianism, even if you wolf down a Delmonico 4 times a week, you will find plenty of recipes to spark your interest here. The dishes are fairly simple to execute (there are a few more involved exceptions) and reward the cook with flavorful, satisfying dishes. Not only that, but since you are indeed "eating your vegetables" just like your mother wanted, you get the satisfaction of knowing you are doing something good for yourself.
And it does all this without the tedious self-righteousness and endless "cut the fat" mantra of the typical "low fat healthy cooking" book. This book is about the flavor and about the enjoyment of your veggies and nuts, and health benefits are just a side effect of good food, done right. That's my kind of cookbook.
This is definitely worth your time if you come across it, and worth seeking out if you are looking for ways to make a more balanced diet without feeling deprived or put upon.
Customer Rating:
Summary: Not just for vegetarians...
Comment: My husband and I were bored, bored, bored with vegetables until we picked this up. Easy to make recipes with a minimum of cleanup and absolutely delicious. We use our gas grill to roast the veggies for extra kick and ease of preparation. All the recipes use common ingredients- many of them you can just whip up with what you've got in the house left over from your weekly shopping! Serve any recipe in the book with a nice grilled steak or piece of fresh fish for an exquisite meal.
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