Not the ones intended for professional use. I have a textbook of cookery [1] written for students intending to become professional cooks, it emphasizes precisi

Not the ones intended for professional use. I have a textbook of cookery [1] written for students intending to become professional cooks, it emphasizes precision measurements and repeatable processes. Where it expects adjustments it explains what it means and what constitutes "it looks right". It stands head and shoulders above pretty much all other cookery books I have read. But of course it lacks glossy pictures and is not backed up by a video of Nigella Lawson in a low cut dress (not that I'm objecting to Nigella and her cleavage) [1] Professional Cookery: The Process Approach by Daniel R. Stevenson