I eat books for snacks like many Chowhounds and love those memoirs written by chefs.
I'd love your recommendations. Some I've really enjoyed include:
Kitchen Confidental and Medium Rare by Anthony Bourdain
Heat: An Amateur Cook in a Professional Kitchen by Bill Buford
The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman
Blood, Bones and Butter by Gabrielle Hamilton