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, And Salads
Nourriture et boissons
Braille avec transcription humaine
Résumé
How to roast everything from artichokes to zucchini. Introduces techniques for basic roasted vegetables to be served as side dishes. Proceeds to recipes combining roasted vegetables with pasta, couscous, rice, and greens to make dips, pizza, soup, sandwiches, granola, trail mix, and salads. 2002
Description du titre
ISBN
9781558321694
Éditeur
Harvard Common Press
Année
2002
Cote
5678082
Description de la version braille du CAÉB
Volumes
6
Type de braille
EBAE
Producteur
Braille International, Inc