... by James Wong.

It's an interesting book that deals with how to get the most (micro)nutrients out of your food, e. g. you can read things like not to store tomatoes below 10°C so they can produce more lycopene or that steaming or microwaving crucifers retains 2x the antioxidants compared to boiling them.

IMO it's an interesting read. He also provides some recipes

I support this thread. LOL

Some of this stuff I already knew (like slicing up cabbages as fine as possible so they produce more of the good anti-cancer stuff) but I e. g. didn't know about storing tomatoes and lycopene production.

Most (all?) of this you can find on the web for free but here it comes within a nice book and the kindle edition wasn't even expensive.

I'm just happy to see more action in the vegetarian section!!!

I love hearing about the proper ways to eat different foods, to maximize their nutritional intake. Very interesting topic!

If you love cauliflower, choose a colored variety. It also looks really beautiful. ??

I don't know if he mentions this in the book, but a fun one I learned last year: if you want to absorb the most nutrients from your food, add (ideally fresh-grated) black pepper to your meals. (This is especially true if you're eating something with turmeric and you want the benefits of curcumin.)