The book on food that I get the most use out of, edging out Nourishing Traditions, is The Flavor Bible, by Karen Page and Andrew Dornenburg.
It's unlike any other book I've seen, but I use it all the time. It's completely awesome.
It's basically just a bunch of lists of what flavors go with each other. So under bacon, it will list all the foods that go well with bacon. And under almonds, it will list all the foods that go well with almonds, etc.
It makes it very easy to experiment with your own food combinations. Just find a bunch of foods that all go well with each other, and make up your own recipes.
So for example, let's say I want to cook some lamb chops tonight. I'll look up lamb, and there will be a long list of flavors that go well with lamb -- including chocolate. Hmm, that looks interesting. So then I'll look at the chocolate list, and find something that's also on the lamb list (so that all three will go well together). Lemon. Same thing, now looking for something that's on all three lists. Pistachios. One more time. Honey.
So I marinated the lamb chops in lemon juice, then made a coating out of chocolate shavings, lemon zest, honey, and finely chopped pistachios. I coated the lamb in that mixture, broiled it, and . . . OMG, it was so delicious!
Using the same process, again making lamb, but starting with anchovies instead of chocolate, I made lamb with a sauce containing diced anchovies, mustard, chopped parsley, minced garlic, chopped capers and butter. I heated all the ingredients in a saucepan and applied it to the lamb after cooking it . . . OMG, so delicious again!
The potential combinations are endless. Be as creative as you want. As long as you stick to ingredients that all work well together, you're pretty much guaranteed to end up with a splendid finished product, no matter how complicated (or simple) you make it.