i recently finished reading The Reach of a Chef by Michael Ruhlman. I highly recommend it to anyone whose interested in the food world, or has been intrigued by shows like top chef or anything food network. it gave me a better business sense of this new industry as well as info on how culinary schools are changing and chefs are becoming more like ceo's. there is a lot on thomas keller and the French Laundry as well which is more than exciting if i get to go this summer... :) he has another book, the Soul of Chef, which i'd like to read, but I think i might take a break from food reading for a bit and tap into some beach read this weekend...