Disclaimer: Not a professional
Look at what organizations that train professionals use. For example, the Culinary Institute of America publishes The Professional Chef. My understanding is this an instructional text for the institute.
From the introduction of the 8th edition:
The Professional Chef is suited to a variety of teaching situations... Chapter ...
Most book about molecular cooking tend to be on the expert or restaurant level.
For example, the El Bulli books are full with exotic ingredients, techniques and equipments that are not usually found in home kitchen, at least when they came out.
Remember that the big differences between a home cook and a restaurant cook/chef are not the recipes themselves ...