One of the best chefs in the United States has a new book out. Its called "Ad Hoc at home".
Thomas Keller has been a trend setter for years and a true leader in American Cusine. I have 2 of his book already (both are great) and this new one beats them all. It goes into Amreican comfort foods and is dedicated to the home chef. I read through about half of this book last night and I am looking forward to making MANY of the dishes I have read about. Many of these dishes I have already cooked but he has subtle differences in the preparation and pesentation I believe will make it a better product.  
 
Here is a description from Amazon.com:
 Thomas Keller shares family-style recipes that you can make any or every day.
 
In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.
 
In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.
 
About the Author
Thomas Keller, author of The French Laundry Cookbook, Bouchon, Under Pressure, and Ad Hoc at Home has been honored with innumerable awards, from an honorary doctorate to outstanding restaurateur to chef of the year (for successive years). His two Michelin Guide three-star-rated restaurants, French Laundry and Per Se, continue to vie for best restaurant in America and for ranking among the top five eateries in the world. Ad Hoc, his casual family-style restaurant, opened in 2006.
 
This book is sure to become a classic. I know it will be on my most used list from now on.
 

 
Take a look: http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774/ref=sr_1_1?ie=UTF8
&s=books&qid=1255625068&sr=8-1

SlowQ
I somehow missed this question. Sorry... Here are a few choices I have and love...
 
Peace, Love and BBQ by Mike Mills. Not many recipes but the ones in there are very good. Just ask Hawgheaven about Magic Dust. This really gets into the history of BBQ which is something I feel is important to know. Plus like I said the recipes in the book are great.
 
Backyard BBQ by Chef Richard McPeake... He is an instructor for KC bbq. A recipe filled book with good info.
 
Legends of Texas BBQ. By Robb Walsh. Texas BBQ is highlighted in this book(obiviously) Alot of history and very good recipes.
 
Mastering BBQ by Michael Stines. Like the cover says Tons of recipes. Neat Techniques. Great Tips and indispensable Know-How.
 
and finally a book I just ordered.  
Read about it here.... http://deejaysworld.net/deejayssmokepit/yabb/YaBB.pl?num=1241549503/0#16

I buy most of my books on Halfbay many for just a few dollars.