Reading over the Nobu thread got me to thinking about similar cookbooks (I apologize if this has already been discussed).
Do you find cookbooks written by chefs harder to use than those by other food personalities? Is there one chef that writes better cookbooks than others? Which chef needs a home test kitchen and a ghost writer to write their books in the future? And finally, do you think cookbooks written by chefs are really designed to be useable by the home cook, or just for show?