The Soul Of A Chef by Michael Ruhlman
This book is basically divided into 3 sections. The first follows a few chefs (I think it was 6) as they try to pass the CIA's Certified Master Chef test. It's 10 straight days of constant cooking, designed to be extremely difficult. It's like Iron Chef every day for 10 days, but the judges are more harsh and have more strict standards. Only one of them passed. The author spends the most time with Brian Polcyn (whom he later collaborated on a
cookbook with). Polcyn was taking the test for a second time, and failed again. Ruhlman examines the structure of the test, and discusses what's good about it, and why a lot of world class chefs think the test is completey ******ed.
My opinion of the test is that it could be really good, if it was designed more for real-world situations as opposed to just how perfectly you can make and slice a terrine with a bunch of old dudes breathing down your neck in a laboratory setting.
The second and third parts of the book are profiles of chefs Michael Symon, and Thomas Keller. How they got into cooking, how they're careers progressed to this point, how they think about food, how they conceptualize a new dish, how they run their kitchens, etc.
I'm not sure how much a home cook could get out of it, but it was definitely interesting for an aspiring chef. I particularly like how Keller prefers to cook with a lot of organ meats and parts of animals most people throw away. Not just because they're different, but because they taste good if cooked properly, and out of respect for the animal and the people who worked to raise the animal.
The other part that struck me was how nervous a chef gets when a well-known critic is eating their food. It could make or break them, and if they make any mistakes in those dishes it haunts them for a long time.