A lot of recipes call for secondary, but that doesn't mean it's a wise choice. If you search almost any home brewing forum you'll find that few use secondary anymore. Extra chance for contamination and introducing unwanted oxygen, plus extra work. I actually listened to a podcast from a fair sized brewing supply company and the person who develops their recipes stated that he automatically adds the secondary step to all of the recipes, but never uses secondary himself, even when developing the recipes.
With highly flocculent yeasts, if you move to secondary too soon, as some recipes suggest, you can leave too much yeast behind which can cause a stalled fermentation or extremely long times needed to carbonate if bottle conditioning. Lots of reasons not to secondary and only a couple reasons to use it. If it works for you go with it, but most consider it unnecessary.