Basic Cookbook?

A couple of months ago, I busted the binding on my fifteen-plus-year-old ringbound "Better Homes and Gardens New Cook Book." I want to get a new basic cookbook to replace this one. But I'm not sure I should just get a new copy or more recent edition of this same book. I admit I like the tabbed style of the ringbound book, so I can turn quickly to the appropriate section, and I also like that the inside front covers have substitutions and a broiling/roasting quick guide.

What basic cookbook(s) do you recommend? I'm looking for technique basics in a format that I can find things quickly.

thanks!

cross-posted to ljgenie, here, as well.