The Everyday Gourmet -Cooking with Vegetables – Bill Briwa

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Summary

• Archive: Too often, vegetables are an afterthought when we cook.

• Whether served as a side dish or mindlessly heated from a frozen package, they have long been relegated to second-class status.

• But with the widespread appeal of the farm-to-table movement and chefs everywhere featuring seasonal produce and innovative cooking techniques to set their menus apart, vegetables have officially graduated from something we have to eat to something we want to eat.Complex, vibrant, and versatile, vegetables are deeply satisfying when given the proper attention.

• But cooking them at home, however, can be daunting.

• Confusion can start right in the grocery store or farmers’ market.