strategy: Never boil anything but pasta.

reasons given for boiling vegetables:

the shock: sets color; limpens therefore more amenable to blending with or takingf in other flavors; also takes up less space; extracts water-soluable bitter flavors

parboiling: all of the above plus cooking partway or all through, combining with ingredients that don't need to cook as long

boiling: fast way to cook (convection); easy to understand

reasons against:

not healthy, pouring away phytochemicals, bitterness is good for you

(chapter 4: not easy, timing is picky)

(chapter 6: not tasty)

tactics:

Don't boil, braise.

Don't boil, microwave.

Don't boil, roast.

Don't boil, simmer – and save cooking water.

Don't boil, steam – and save cooking water.