I just finished reading "Yeast: The Practical Guide to Beer Fermentation" by Chris White and Jamil Zainasheff, and found it pretty interesting. It was a good read in that it not only gave information about yeast and fermentation, but it was information applicable for both pros and homebrewers, and they actually gave practical advice for both.
I'd say if you liked Gordon Strong's BBB where he focuses on the hot side of things, "Yeast" is a good book for the cold side.