It is not a new book (copyright 2007), but Heidi Swanson's Super Natural Cooking is a great cookbook to pick up for fall and winter. Filled with colorful photos of fresh ingredients and finished products -- as well as pictures of the author enjoying life -- this book is just what you need to motivate yourself to cook the fresh and natural way.
The book is divided by theme: "Build a Natural Foods Pantry" starts with the basics of flours, oils and fats, sweeteners, etc.; "Explore a Wide Range of Grains" contains recipes for biscuits, muffins, pancakes, etc.; "Cook by Color" features vegetable-based recipes such as red Indian carrot soup; "Know Your Superfoods" provides recipes for main courses, appetizers, and snacks containing at least one high-nutrient-density ingredient; and "Use Natural Sweeteners" is the obligatory dessert section, with the refreshing twist of not relying on refined white sugar.
The cookbook is thorough: recipes provide cooking times and temperatures and are precise about amounts of ingredients to use. A guide at the back of the book gives advice on where to buy ingredients that you may not find in your local market. Although the book does not make allowances for individuals on special diets -- celiac patients will have a hard time with many of the recipes, as they will have to modify them or skip them -- it does provide detailed information about the ingredients, as well as the rationale for eating them. (Citations for research are not included; chefs interested in reading the hard science behind the kitchen stuff should check out Dr. Daphne Miller's The Jungle Effect, which is rich in research but a little light on recipes.)