I can't believe I missed this thread.
No, I don't have the book, nor have I read it. It's on my "To Do" list.
I will say this. I work as the saute cook right now. I have a salamander directly above my stovetop, and an oven (set at 550 degrees F) over by the flat-top. Many items on the menu require searing in a saute pan, flipping, then finishing in the oven or in the salamander. Not to mention the fried foods, grilled foods, and the foods cooked on the flat-top. Needless to say, I am a big believer in tongs! Over the years, I've gotten to the point where tongs are just a part of my hand now. Personally, I prefer a 9" set. There are times where I'm using a set of tongs in each hand.
Yes, I've had towels burst into flame in my hand. I've had grease spill out of a sheet pan, hit the oven mitt, and soak through. Splatters of hot grease and liquids over my hands, arms, even face!
Yes, you will "toughen up" in this industry, but, please, for goodness sake, SAFETY FIRST!
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!