The Roasted Vegetable : Roasting vegetables concentrates their sugars and brings out complex, caramelized flavors that render them irresistible. Now Andrea Chesman assembles a mouthwatering collection of 150 meat-free recipes, from simple sides like Cider-Glazed Acorn Squash to main dishes like Spring Casserole of Roasted Asparagus and Artichokes. There are also sensational soups and starters, sandwiches, entrees ranging from homey to elegant, and much more.
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