It's fair to say most cookbooks are designed for the home cook. Not just in terms of quantities but also in terms of technique; it's very common to see recipes - even those written by giants in the catering world - edited "so you can prepare them at home".
Even a high-level book such as Thomas Keller's The French Laundry Cookbook boasts that "all [recipes] have been thoroughly tested in home kitchens".
Do recipe books for restaurant-level chefs exist? I'm not talking about catering or bulk-cooking recipes which focus on event cooking but rather books where the author assumes that you have access to professional-level equipment, unusual/exotic/technical ingredients. Books which actually document the way a restaurant chef would prepare and cook their own food every day.