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New Good Food, rev: Essential Ingredients for Cooking and Eating Well Review

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Taking a quick flip through this book has one thinking that the volume is encyclopedic and loaded with good information about ingredients. Unfortunately, the depth of information is very shallow and, in some cases, of unclear value.
As background, I have a good sized bookshelf filled with cookbooks and tend to prefer those that discuss authentic ingredients and techniques over the "quick and easy" type. If I'm looking for information on ethnic ingredients, the source should stand up to content in texts like "Japanese Cooking: A Simple Art" (Tsuji), "The Modern Art of Chinese Cooking" (Tropp), or "Classic Indian Cooking" (Sahni).
"New Good Food" often has little more than a paragraph of general information on each ingredient, with the focus seeming to be on why a food store like Whole Foods would select it for its claimed health benefits, rather than providing significant culinary or cultural depth.
There is some substitution information (e.g., sweeteners) and cooking information (e.g., grains and legumes), but its accessibility and depth ("Cut in half or in wedges and steam, or bake with a splash of oil, a favorite seasoning, and salt or tamari.") is not enough to make this book a "go to" for me.
Some of the discussions about what the food terms, such as "organic" and "free range" mean, might be of value to some, but that information is widely available elsewhere.
In some cases, the information is questionable. For example, the section on cooking by color identifies potatoes in the "yellow or orange" group or the "red" group according to their skin color, though the skin is generally not eaten and does not contain the carotenoids at the levels associated with eating "orange" vegetables. It further lists eggplant as a valuable "blue or purple" vegetable, though eggplant has very little value other than a little dietary starch.
"New Good Food" also falls into the trap of "natural is good" on occasion as well. After dismissing all "artificial, nonnutritive sweeteners" (which I generally would agree with), the virtues of Stevia are extolled, because it is a "natural, plant-based substance," even though the "human body can't completely metabolize [Stevia-based sweeteners]." Conium maculatum is a common herb, which produces a "natural, plant-based substance" known as "deadly hemlock." I'm not suggesting that Stevia is poisonous. However, I am aware that it is recommended against for people with liver conditions, probably because of the load its non-nutritive, non-metabolizable chemicals, naturally occurring or not, put on that organ.
With two vegetarians in our family, along with allergy to soy and soy products, I was hoping for a reference on some of the less common ingredients available at market today to complement my current "go to" general reference cookbooks. "New Good Food" isn't about to find a place next to, for example, Cooks Illustrated "The [New] Best Recipe" or many of the excellent CIA series, such as "Techniques of Healthy Cooking, Professional Edition"

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