After finishing Anthony Bourdain’s Kitchen Confidential: Adventures in the Culinary Underbelly, I dived into his collection of essays, The Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones.
I thought Kitchen Confidential was very good, an exciting adventure and insight into the goings-on of professional kitchens (at least in New York). If you think that your job is hard, think about the poor cooks who have to manage up to 10 dishes at a time sometimes, and they have to know the different temperatures, times, etc for each dish!
Mind-blowing multi-tasking. The Nasty Bits is enjoyable as well (thus far, I am currently still halfway through it), it expands further into topics of course related to his craft. Both books are highly recommended.