The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads (Hardcover)

by Andrea Chesman (Author)

Editorial Reviews

Amazon.com Review
"This is a cookbook for vegetable lovers--and vegetable haters," says Andrea Chesman in The Roasted Vegetable. Her argument is that roasting veggies brings out their "hidden sweet, nutty flavors," making them irresistible to carrot-hating kids and vegan adults alike. She supports this theory with 150 tantalizing recipes, starting with a sizeable serving of side dishes, then broadening to include salsas, soups, salads, sandwiches, pasta, pizza, tofu, granola, and more. Beyond obvious inclusions like roasted peppers, french fries, and chestnuts, there's Garlic Puree ("like a basic black dress, it goes with almost anything") and Roasted Kohlrabi, which "looks like a spaceship that has sprouted leaves." Another standout is the Roasted Tomato Sauce, for which tomatoes are roasted up to one and a half hours until they've broken down to form a thick sauce; the recipe also has variations for pasta, enchiladas, and Middle Eastern dishes. In addition, the book covers basic techniques and equipment and includes a handy roasting chart--all aimed to help readers' roasted vegetables come out perfectly "tender-crisp." --Andy Boynton

From Publishers Weekly
How best to highlight the flavors of vegetables in traditional dishes? Chesman, author of the James Beard Award-nominated The Vegetarian Grill, advocates roasting. She elaborates the secrets of the art in this cookbook-cum-reference volume. Some of the most useful material is not in the form of recipes, but in a thorough chart listing vegetables and their roasting times, as well as any special methods required (e.g., wrapping beets in foil). Side dishes are exceedingly simple: World's Best Green Beans are tossed with olive oil and salt, then roasted; Quick Roasted Corn receives much the same treatment. More complicated recipes combine various roasted components, such as an Indian Summer Pepper Relish with scallions and basil, and Cranberry-Nut Wild Rice Salad with a sherry vinegar and Dijon mustard vinaigrette. These dishes are not particularly labor-intensive, but they often split up what is traditionally a one-pot recipe, making preparation more involved. Lemon Risotto with Roasted Summer Vegetables, for example, requires roasting zucchini, summer squash, green beans and bell peppers while cooking the risotto on the stovetop. The book is mostly vegetarian, but not aggressively so recipes such as Saffron Pasta with Roasted Peppers give the option of using chicken broth.

Copyright 2002 Cahners Business Information, Inc.

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Product Details

• Hardcover: 192 pages
• Publisher: Harvard Common Press (February 25, 2002)
• Language: English
• ISBN-10: 1558321683
• ISBN-13: 978-1558321687
• Product Dimensions: 9.4 x 7.7 x 0.9 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.6 out of 5 stars See all reviews (15 customer reviews)
• Amazon.com Sales Rank: #1,361,515 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

26 of 26 people found the following review helpful:

5.0 out of 5 stars absolutley wonderful, March 9, 2003

By	"attackchef" (Townsend, MA United States) - See all my reviews

This review is from: The Roasted Vegetable (Paperback)

I knew I had found a great cookbook when, as I leafed through its pages, every recipe sounded like something I would like to make. The vegetable tart featured on the cover is simple to make and always a hit. Every recipe I have tried has been delicious. Some can be more time consuming, but if you plan accordingly, they are worth it. This has definitely become my "go to" cookbook when entertaining, as the dishes are varied, uncomplicated, taste wonderful, and it's unlikely my guests have cooked them recently- although I don't know for sure- I've been giving everyone I know who enjoys cooking this book!! The bejewelled squash cubes are another crowd pleaser, and the herb-roasted root vegetables went over big with an avowed vegetable hater. Whether you are looking for a new side dish or a complete meal, I highly recommend this cookbook.

27 of 28 people found the following review helpful:

4.0 out of 5 stars A great way to get all those recommended servings in!, March 30, 2002

By A Customer

This review is from: The Roasted Vegetable (Paperback)

I really love this book. I have long been a fan of oven-roasted vegetables and found this book to be filled with unique recipes utilizing roasted vegetables. I did find that most of the recipes are heavy handed with the oil or butter. I have tried about six recipes (I reduced the oil, butter or other fats) and found all of them to be delicious. I especially loved oven-roasted green beans and cabbage with dill seed.

My children love roasted vegetables. In fact, my six year-old can't get enough roasted root vegetables.

This is a great book for those who already roast vegetables and want more inspiration or those who want to try it and need a place to start.

24 of 25 people found the following review helpful:

5.0 out of 5 stars Great cookbook!, August 10, 2002

By	merrymousies (Waterford, VA USA) - See all my reviews (TOP 500 REVIEWER)

This review is from: The Roasted Vegetable (Paperback)

I love this cookbook. I really enjoy roasting vegetables because the flavors become so intensified. I haven't found the recipes to be too complex - they generally have 5-6 steps, and the first one is usually to preheat the oven, the last one is to serve hot or whatever. So I've found it pretty straight forward. The ingredients are a great mix - not your basic salt & pepper but adding things like honey or spices like cumin or cilantro. Really really tasty stuff here. Highly recommeded and I'd definitely buy it again!