I have always been in the cold Crash camp but IDK now that I have read the Yeast Book.
Chris White (White Labs) states in his book about yeast, "Very little happens once you take the yeast below 40 degrees Fahrenheit.... Rapid reduction in temperature below 40 degrees F (less than 6 hours) at the end of fermentation can cause the yeast to excrete more ester compounds instead of retaining them. In addition, if you plan to use the yeast for repitching, you should avoid very rapid temperature changes (up or down) as they can cause the yeast to excrete heat shock proteins. Traditional lager conditioning utilizesd a slow temperature reduction...The brewer will start the process of slowly cooling the beer at a rate of 1 to 2 degrees F per day to avoid sending the yeast into dormancy. After a few days the beer has reached a temperature of 40 degrees with still some fermentable sugars remaining, about 1 to 2 degrees Plato.
Now I'm not so sure a rapid cold crash is a good idea although I have never noticed off flavors from doing a cold crash and my re-pitched lager yeast seems to ferment the next batch without issue.