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 | Note | Status |
|---|---|---|---|
| Canon City Public Library - NONFICTION | 641.65 CHE | On Shelf | |
| West Routt Library District - NONFICTION | 641.5 CHE | 46785 | 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.
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