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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
Descriptions of each edition are found in brief where available. Click details & prices to get more information on a book or to find the best prices for the title.
Hardcover
from Harvard Common Pr (February 1, 2002)
9781558321687 | details & prices | 230 pages | 7.75 × 9.75 × 1.00 in. | 1.40 lbs | List price $24.95
About: A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrees, soups, appetizers, and sandwiches.
About: A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrees, soups, appetizers, and sandwiches.
Paperback
from Harvard Common Pr (February 1, 2002)
9781558321694 | details & prices | 230 pages | 7.25 × 9.25 × 0.75 in. | 1.00 lbs | List price $16.95
About: A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrees, soups, appetizers, and sandwiches.
About: A chef's guide to roasting vegetables serves up recipes for 150 meat-free dishes, including side dishes, entrees, soups, appetizers, and sandwiches.