Here's the deal...anything that can be made in an electric steamer...can be made in a bamboo steamer. Trust me on this. Historically & globally, bamboo steamers were used first before an electric steamer was even a thought much less and invention. They and are still being used daily throughout the world. I do not know of any particular cookbook that addresses the use of a bamboo steamer only. But, it is safe to say that if you picked up any of the cookbooks made for electric steamers, you can apply them to the bamboo steamer. Bamboo steamers are great because they don't let the water drip all over your food like the metal ones do.
If you don't know how to use one, here's a quick lesson. Take a wok, set it on your stove, fill the bottom with about 3-4 inches of water. Set the bamboo steamer on top. Place your food items inside on a small plate or bowl. Put the lid on it. Let the water come to a boil. Let the steam rise and cook the food until done. Maker sure the you have a separate pot of boiling water on low and ready to refill the water in the event that it evaporates.
Here's are two of my favorite dishes to make in my steamer:
-Steamed chicken: Cut up chicken into small pcs., place in bowl, add in slices of ginger, pcs. of green onion, fresh shitake mushrooms, soy sauce and sesame oil. Steam until cooked thoroughly. Serve with hot rice.
-Steamed fish: Place a fish fillet in a shallow bowl. Add in some slices of ginger, salt & pepper. Place the bowl in the steamer. Steam until fish is cooked. Remove the bowl from the steamer. Add on some fresh green onion pcs. and sprigs of cilantro. Heat up 1-2 T. of peanut oil until it is smoky. Carefully spoon the hot oil over the greens & the fish. The oil will sizzle the greens. Sprinkle the entire dish with a bit of soy sauce. The combination of flavors within this dish are really incredible. Eat with hot rice.
I'm a personal chef.