Let's say a chef has a very successful restaurant and is talked into creating a cookbook that is targeted towards allowing homecooks to recreate the dishes-- should the recipes be exact recreations scaled to work in a home kitchen? Or should they be simplified to make them more realistic, but still able to produce somewhat similar results? For those of us that work in professional kitchens, we all know there are some things that can be super easy to do at work, but take a lot of effort at home. It is so nice to go into the walkin and have a huge variety of fresh herbs, quality stocks and such. If I decide to tackle one of the recipes from Keller's Ad Hoc cookbook, I pretty much expect a long shopping trip is needed. But I consider his recipes special occasion events where I know there is a lot of prep, but also expect a big payoff. Most of the time I cook at home, I want simple and quick. So, if you ever buy a cookbook after eating at that chef's restaurant what are you looking for? If it is a high-end sandwich shop, you know you aren't going to get the same results at home unless you make the bread from scratch, too. But is that too much work? Would you just want a recipe for the fillings and buy the rest pre-made?