Yes, the recently published "Yeast, The practical guide to beer fermentation" Chris White and Jamil Zainasheff suggested a secondary might be useful if you plan to keep the beer in the fermentor for a long period such as when adding secondary ingredients like fruit or spices. On the other hand they refuted each of the usual reasons that home brewers use a secondary for brewing a 'normal' beer and provided a number of good reasons for keeping the beer on the yeast longer. (I'm paraphrasing here because I can't find the page reference for you).
There are also many threads on these forums, showing the drift away from using secondarys over the last few years, with - I think - most brewers skipping them now.
