I also have the book, I do like it and use it occasionally. It works well when you have a specific ingredient that you would like to get ideas for using. I am doing more and more recipe development over the last year, and for that type of work I wish it were a little more comprehensive (for instance, no cassis or currants anywhere).
Outside of recipe development, I also use it to decide on a type of recipe to use. For instance, if you were to look up chestnuts or quince and come up with a pairing that you are interesting in exploring (like chestnuts and apples), you could then search for recipes that use those ingredients. Both sweet and savory pairings are listed for ingredients generally recognized as being pastry components.
I can see how it may not be the best book for kindle, must be like having to use the index every time you want to look up a food.