Current Editor: Cynthia D. Bertelsen
|Issue 4||Spring 2003|
by Sandy BosworthThe Roasted Vegetable by Andrea Chesman
I bought this book because of the inviting photograph on the cover! The book includes 152 recipes and as I read the entire book I fell in love with roasted vegetables. Andrea states that "this is a book for vegetable lovers....roasting vegetables brings out their hidden sweet, nutty flavors-making them extra ordinarily appealing and wonderously versatile."
A definition of roasting is that it is a dry-heat method of cooking. Items are cooked at a fairly high temperature without liquids or sauces. Just using oil or butter as a coating. You need a large shallow roasting pan, or a half sheet pan, on which to roast the vegetables until they are brown and tender.
An excellent chart with specific information such as the vegetable name, specific instructions about preparation, and a time frame needed for roasting is included in the book.
Here is a sampling of some of the recipes with Andrea's comments:Roasted Garlic: Easy to do, and it can be stored or used in a variety of dishes.
Roasted New Potatoes with Garlic and Herbs: Delicious. She suggests using fingerling potatoes because of their shape.
Herbed Summer Squash: This is a perfect potluck recipe.
Roasted Whole Cherry Tomatoes: Tossed with olive oil and balsamic vinegar, and the fresh herbs used, especially basil, is a perfect match for tomatoes.
Fall Vegetable Tart: This is it! The cover photograph and the real tart are perfect! Great taste, texture and fun to fix.
This cookbook also includes recipes for main dishes, sandwiches, pastas, pizzas, and pastries. You'll enjoy it, and I suspect you'll forever be a roasted vegetable lover!The Roasted Vegetable
Publisher: The Harvard Common Press, Boston, MA