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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, Salsa, Dips, Sandwiches, and Salads by Andrea Chesman, Andrea Chesman
The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini, for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsa, Dips, Sandwiches, and Salads
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Andrea Chesman, Andrea Chesman
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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, Salsa, Dips, Sandwiches, and Salads

Andrea Chesman, Andrea Chesman

272 pages • first pub 2002 (view editions)

nonfiction informative inspiring medium-paced
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It's not impossible to make delicious vegetables that even picky eaters will chomp down like candy. The Roasted Vegetable, Revised Edition has 175 recipes to prove it! In The Roasted Vegetable, Revised Edition, Andrea Chesman is back to show home ...

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