This is the kind of cookbook I like best: lovely photography, good heavy pages, and wholesome-but-never-boring, delicious food. It's jam-packed full of recipes that you could, indeed, cook, eat and enjoy every day. Heidi's recipes center on letting tasty, healthy ingredients shine through and thus the recipes are simple enough to tackle after a long day. Even if you already cook in this way and are no stranger to quinoa, bulgar wheat, miso or tempeh, she provides fresh combinations to shake things up. If these ingredients are new to you, her recipes provide a gentle, yummy introduction to them.
Heidi also subscribes to the 'cook this, but also try this, this, and this' school of cookbook writing, which I always appreciate. For example, the recipe for pita chips (crisps) starts with a straightforward seasoning, but in the recipe introduction she provides suggestions for different flavours, or even different ways of serving (make tiny ones and use as croutons). Her recipes strike me as being for real cooks who have to get a meal on the table without fail, sometimes with a bit of improvisation.
This is an American book, but most measurements are also given in metric. You will, however, need to have a set of measuring spoons or a reasonable eye for guesstimation as teaspoon/tablespoon measurements are not converted, and you may need to do a little Googling for terms (she will use the word 'pepitas' when she means 'pumpkin seeds', for example).
Finally, the food. From multigrain (American) pancakes, to wild rice casserole, to miso-curry delicata squash, to macaroon tart - there is not a recipe or a photograph in this book that doesn't make me drool. Several recipes from her previous book made it into my 'regulars' and this book is rapidly going the same way!