A New Way of Cooking

This from the NYTimes blogger Tara Parker-Pope "On Health"
http://nyti.ms/waTmsS

begin quote  [... snip ...] you will gain a new appreciation for the hidden potential of boiled food after reading the new book “An Everlasting Meal: Cooking with Economy and Grace,” by the chef and food writer Tamar Adler. Placing a pot of water on a hot burner allows us to “do more good cooking than we know,” she writes.

Ms. Adler waits for a rapid boil and adds surprisingly large handfuls of salt, tasting until it’s reminiscent of ocean water. (People concerned about sodium can use less.) From that simple starting point, several meals can be created, from pasta adorned with gently cooked vegetables to a chicken, simmered and skimmed, cut up and served with a fresh salsa verde. The chicken leaves behind yet another flavorful dish: richly flavored broth, to be eaten hot with vegetables or added to other dishes the rest of the week.
 quote ends

My initial reaction is Horror! Horror! I want my veg as crisp and fresh as possible. On the other hand, when it comes to lasting a week and still being wholesome and tasty, a properly cooked veg has a much better chance than a raw one, especially midwinter when the raw veg have already travelled a continent to our tables.

Because this is the 21st century, the author has a site at
http://www.tamareadler.com/
and I think any of us who hope to make nutritious with less effort can learn something from skimming her book.