Balsamic French Roast
I am pretty sure that the cookbook, I used the most this year, is the Taste of Pesach which is a project of Yeshiva Me'on HaTorah. I think the book is a masterpiece, not only for its very good recipes but also because of the arrangement of the page and the photos which give you a picture you can replicate, if you choose.
Each page has a blurb about the recipe, a photo, a list of ingredients in a box on a darker background. It is divided up into sections based on what kind of food is being discusses, meat, poultry, desserts, etc. I like this because I plan my own menus and have a hard time finding what I want in books that share menu after menu with all the courses lined up. I see the value of these books if you want it basically set out for you but it does not work well for me.
We limit the ingredients we use on Passover and this book makes it easy to work with what you have in the kitchen.
One of the meat recipes I made is this Balsamic French Roast and who don't usually enjoy roast had two servings. The dressing was scrumptious and the meat was tender and easy to chew.