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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 (Anglais) Broché – 16 janvier 2002

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Présentation de l'éditeur

In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don’t require a lot of fuss.

Biographie de l'auteur

Andrea Chesman is a food writer and the author of many cookbooks, including The New Vegetarian Grill (Harvard Common Press, 2008) and Serving Up the Harvest (Storey Publishing, 2007). Her book, The Vegetarian Grill (Harvard Common Press, 1998) was nominated for a James Beard Foundation Book Award and received a 1999 National Barbecue Association Award of Excellence. She is also the author of The Roasted Vegetable (Harvard Common Press, 2002) and 366 Delicious Ways to Cook Rice, Beans and Grains (Plume-Penguin, 1998), Summer in a Jar (Williamson Publishing, 1985), and Pickles and Relishes (Garden Way Publishing, 1983), Mom's Best One-Dish Suppers (Storey Publishing, 2005), Mom's Best Crowd-Pleasers (Storey Publishing, 2006) and co-author of Mom's Best Desserts (Storey Books, 2002) and The Classic Zucchini Cookbook (Storey Books, 2002). She was editor of Yankee Magazine Church Supper and Potluck Cookbook (Villard, 1996) and editor of and contributor to the Family Circle Good Cook's Book (Simon & Schuster, 1993). She has also edited numerous gardening books, including The Big Book of Gardening Skills (Storey Communications, 1993). Her work has appeared in Cooking Light, Vegetarian Times, Organic Gardening, Fine Cooking, Food & Wine, The New York Times, Natural Health, and several other magazines and newspapers. She was a contributing editor for Vermont Life for 12 years and is currently contributing editor for Edible Green Mountains. Andrea Chesman lives in an historic farmhouse in Ripton, Vermont, where the poet Robert Frost boarded. She lives with her husband and two sons. When she is not at work on a writing project, she edits and indexes cookbooks for numerous publishers. --Ce texte fait référence à l'édition Broché .

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Première phrase
THERE IS NOTHING DIFFICULT about roasting vegetables. Lire la première page
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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Amazon.com: 61 commentaires
84 internautes sur 84 ont trouvé ce commentaire utile 
absolutley wonderful 10 mars 2003
Par "attackchef" - Publié sur Amazon.com
Format: Broché
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.
71 internautes sur 72 ont trouvé ce commentaire utile 
A great way to get all those recommended servings in! 31 mars 2002
Par Un client - Publié sur Amazon.com
Format: Broché
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.
49 internautes sur 50 ont trouvé ce commentaire utile 
Great cookbook! 11 août 2002
Par merrymousies - Publié sur Amazon.com
Format: Broché
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!
63 internautes sur 69 ont trouvé ce commentaire utile 
Rutabaga! 28 juillet 2009
Par Robert Beveridge - Publié sur Amazon.com
Format: Broché
Andrea Chesman, The Roasted Vegetable (Harvard Common, 2002)

A cookbook dedicated to the vegetable? Not a vegetarian cookbook, necessarily, but one that tells you how to get the most flavor out of the vegetables you use, and a number you don't but probably should? Sign me up. The Roasted Vegetable is that cookbook, and vegetarian as well (not vegan, as a number of these recipes call for chicken broth as opposed to vegetable; the flavor of chicken broth, according to Chesman, is more neutral than most commercial vegetable broths). Most cookbooks, even the vegetarian ones, seem to give the vegetable short shrift, relegating it to second-fiddle status behind the protein of choice, be that meat or soy, but it's the greens (and purples and reds and oranges and...) that take center stage here, and that is a wonderful thing.

There is a dark side, however. In most cookbooks, the concentration of any given ingredient is kind of spread out, so you can gloss over the subset of recipes that contains, say, coconut or pigs' feet or whatever makes you cringe. In my case, however, one of those things is eggplant, and once you get to the main dish section of this book, glossing over is an impossibility; Chesman, unlike most vegetarian cooks I've read, seems to consider the eggplant, rather than the portobello, the best way to make a vegetable into a meat substitute. (Soy fans take note: there is a small, but decent, section of tofu and tempeh recipes.) Of course, as Chesman points out once or twice, you can simply substitute meat, and I'm more than willing to admit it's just my personal ick factor that turned me off here, but man, there is so much eggplant in these pages. Ugh.

Don't let my eggplant phobia color your judgment (unless you're as repulsed by it as I am). There's so much other great stuff here it's worth your time. Where else are you going to get the definitive recipe for the most underused vegetable in America, the rutabaga? ***
31 internautes sur 32 ont trouvé ce commentaire utile 
I'm no vegetarian, but I fell in love with this book the moment I picked it up. 21 août 2006
Par Lemon Magic - Publié sur Amazon.com
Format: Broché
"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.
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