" VEGETABLES "

Vegetables were, at one time, abused and neglected, relegated to the
minor role of unimportant side dishes, to be taken or left, or not even
noticed on the table.
Today, however, lowly vegetables are much more appreciated, not
only for their nutritional importance but for the variety, flavor, eye
appeal, and even elegance and sophistication they bring to the menu.
Modern cooks owe it to themselves and their customers to treat
vegetables with understanding, respect, and imagination.
Because they are so perishable, vegetables require extra care from
receiving to service. Freshness is their most appealing and attractive
quality, and one must be especially careful to preserve it. The goals of
proper vegetable cookery are to preserve and enhance fresh flavor,
texture, and color, to prepare and serve vegetables that are not just
accepted but sought after.