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Andrea Chesman assembles a mouthwatering collection of 150 meat-free recipes, from simple sides to main dishes.
Chesman is the prolific author of more than a dozen cookbooks, including The Vegetarian Grill. Her recipes tend to be fresh, easy, and flavorful, and here she offers a delicious array of roasted vegetable dishes, from the World's Best Green Beans (when she started writing the book, she says, she never imagined that her kids would eat green beans as a snack!) to Roasted Potato Salad with Herbs and Parmesan Dressing to Linguine with Roasted Ratatouille. For most collections. Copyright 2001 Cahners Business Information.
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| $99.99 | Digital |
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reviewed Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Dips, Sandwiches, and Salads on April 05, 2012 Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Dips, Sandwiches, and Salads
The recipes in this book are very tasty and relatively easy to prepare. I have two criticisms. Chesman has chosen eggplant as her stand-in for meat, especially in the main course menus. To mix things up, I sometimes substitute mushrooms. The other problem is that there is too much oil used. The book does not tell how many calories there are, but I am guessing that up to 6 tablespoons of oil for 6 meals would crank up the calorie count. The good news is that I found that cutting back on the oil did not have any appreciable effect.
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