There's probably no yes or no answer to this question, but... I have a few cookbooks that have been published by restaurants, as well as some newspaper clippings from people who have written in to columns asking how to make X dish from Y restaurant.
Are most of these recipes typically accurate, scaled-down versions of what is actually served? Or is it common practice to not usually reveal *all* of the restaurant's secrets?
I know we could seldom count on my grandmother to provide a full list of ingredients... I'm just wondering if anyone has any first-hand knowledge into the professional world.