I have Greg's book too, it's amazing as a recipe book with the standard "how to brew" methodology at the start. I've been working with a budding homebrewer the last 2 weeks and Greg's book is the one I've recommended he gets since he wants to brew tasty beer but isn't into the technical details or the chemisty/biology.
The 3rd edition was my first book on brewing, it's more of a text book which goes through the whole process of making beer chapter by chapter. It focused a bit more on extract and specialty grains but had a full section on all grain at the back. If you want to understand what is happening at each stage of the brewing process then it is very handy as it's in depth but probably not as overwhelming as the brewing elements series (which I'm temped by). It has chapters on malt, hops, yeast, fermentation cyles and at the end goes into common faults and why they may have occurred, and a small section on designing your own beer (which I used to make a tasty porter). Oh, and tips on building your own AG setup and comparisons of different mash tun set ups.
There's a section near the end with a recipe for each main style of beer, but only in very broad terms so maybe 10 recipes (I'm offshore so don't have book to hand), they are extract but most have an AG version and you have to put up with the american measurements.
My high regard for this book is why I'm considering getting the new version since it has to be worth it for the extra 200+ pages and updated info.
Hope that helps.
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