For kitchen equipment and tools,
The Well-Tooled Kitchen by Fred Bridge and Jean F. Tibbetts, is the best book I've ever seen. There are all kinds of everyday and obscure implements along with explanations of their usages (who knew that a China Cap is actually a Chinois, and a Chinois is actually a Bouillon Strainer!). I can't imagine any book on kitchen equipment being more complete.
As for guides for spices, etc., Dornenburg and Page put out a book called
The Flavor Bible last year that won the James Beard award for Best Reference Book. It gives an exhaustive list of ingredients and what they combine well with. It is a great reference guide. Their website is:
http://www.becomingachef.com/