Ok, so everyone one knows cookbooks typically aren't good reads. You skim for recipe ideas or, if you're ambitious like me, flavor and ingredient combos. Few cookbooks it seems are designed to teach cooking, and the ones that are are still dry. Moreover, 90% of all recipes found in cookbooks are too complicated for the working person OR you simply don't care for enough of the particular ingredients to make it worth your time. After all, most of us don't entertain on a weekly or even monthly basis. Then there's the fact that chefs usually care more about taste than health when coming up with recipes. If you want to see an example of this sort of typical overblown for the average homecook book, check out the Food&Wine annual cookbook. Now, I certainly like my copy of the afore mentioned book (2010). But I like simply reading recipes to learn how ingredients can go together. But if you are looking for help to eat healthy, tasty meals, I only ever give one recommendation: Fast, Fresh & Green. I have a few cookbooks, recipe collections (more informal, self-published binders, usually gifts) and an herb and spice guide. I try to limit what I own to what I plan on reading and using. But my mainstay is FF&G.
Fast, Fresh & Green: More Than 90 Delicious Recipes for Veggie Lovers is first and foremost a book about vegetables— buying, storing, flavoring, cooking, and serving. The first 2 chapters are dedicated to types of ingredients you'll need and how to shop for and store them. After that the book is divided by cooking method. This is the real genius of FF&G for me. Instead of a chapter on all the ways to use avocado, there is a chapter on how stirfry, saute (2 actually), braise, roast, etc. The handy index in the back can help you locate specific ingredients, but the table at the beginning of each chapter is the best place to start.
Each chapter (after the first 2) has its own table of contents. Then is a quick discussion of the cooking method employed. Following that is a table of a variety of vegetables that work well for that method, how to prep them, and cooking times. The first recipe of every chapter is a "foundation" recipe that allows you to take any vegetable or vegetables from the table and prepare them using the most basic form of the cooking method. Sounds a lot like learning to cook! And all of the recipes, including the foundation recipe, have a paragraph before the recipe for quick tips and what to expect as you are cooking. No bare bones instructions that inevitably seem to leave out a step somehow. Most of the suggestions encourage substitutions and creativity. Susie Middleton's casual style makes this a very readable book. She is writing to you, the reader, telling you her favorite ways to make healthy vegetable dishes quickly and easily.
Some general information: The cooktime for all recipes is between 20-40 minutes, with the exception of the last chapter (Gratins) which run around an hour. So, no soups or dry bean dishes. Boiling (except as part of a "Two-stepping" method), blanching and steaming are not methods in this book. Most/all of the recipes can be altered to be vegetarian/vegan, but that is not the primary aim of the book.
My favorite recipes (so far!) are the foundation recipe for quick-braising with brussels sprouts (pp 58-59) and Sauteed Broccoli with Mellow Garlic and Thyme (p 105).