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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| Location | Call Number | Status |
|---|---|---|
| Alsip-Merrionette Park Public Library District - Stacks | 641.65 CHE | On Shelf |
| Oak Lawn Public Library - Stacks | 641.65 CHESMAN | On Shelf |
| St. Charles Public Library District - Adult Nonfiction | 641.65 CHE | On Shelf |
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Chesman, A. (2017). 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 (Revised and expanded edition.). Harvard Common Press.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Chesman, Andrea. 2017. 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. Harvard Common Press.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Chesman, Andrea. 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 Harvard Common Press, 2017.
MLA Citation, 9th Edition (style guide)Chesman, Andrea. 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 Revised and expanded edition., Harvard Common Press, 2017.