Tom Colicchio, Tom Valenti and Tom Douglas have more in common than first names and star-chef status. In the past, each wrote a restaurant cookbook; now each has penned an excellent second book that celebrates home-style cooking. In Craft of Cooking, Colicchio of New York City's Craft uses simple techniques like pan-roasting for everything from fish to mushrooms. In Soups, Stews and One-Pot Meals, Valenti of Manhattan's Ouest presents easy dishes like braised brisket. Tom's Big Dinners by Douglas of Seattle's Dahlia Lounge offers great stuffed flank steak.