I think you're both right, and to about the same degree.
Most chef-written books are not designed for home cooks, despite what they blurbs may say. For starters, if the recipes (as presented) are even tested they're done on industrial equipment. In addition, there's the multi-tasking and multi-technique aspects which cannot be reasonably done at home. Few households are set up like a line, with major equipment running all the time. So a dish that has to be, say, first pureed, then poached, then deep fried, then....etc. is difficult, at best, to do at home.
Most chef-written recipes are not made in the quantities given, but are mathematically derived---if precise---or are SWAGs. It's one thing to scoop up chopped onions from a container on the line, quite another to first have to peel, chop, and measure them. Most chefs seem to ignore those differences when developing recipes for the home cook. Along with that is overlooking (or ignoring) the need for prep space to begin with. Home kitchens, by and large, do not have prep tables; nor even a whole lot of counter space. So things that are done simultaneously in a restaurant have to be done sequentially at home---which requires much more time and planning.
It goes without saying that ingredient availability is a major problem. Chef-authors continually include hard to find ingredients, or ingredients whose quality levels aren't available to the general public, and so forth.
And when it comes to not proof-reading, this is common to all published recipes. Taken as a whole, the worst instances are found at the recipe-dump sites found all over the internet. Ingredient amounts are incorrect or missing. Ingredients, themselves, are left out. And so forth. Cookbooks come second as offenders. The fact is, few chef's actually read the manuscript proofs they are sent by the publisher. So, if there are errors, even egregious ones, they wind up in the finished work.
We had a case, here, where a chef-author sent a note, in which she said about our negative review: "I you think you were frustrated with all the errors, think how I feel." Well, the difference is, she had an opportunity to sign-off on the final proof. All we saw was the book. So, while it's easy to blame the publisher, it's actually up to the author to assure accuracy. I assure you that the errors in that book did not creep in between the final proof and the press.
The fact that most chef-written books are marketing tools for their restaurants doesn't bother me, per se. What troubles me is that the books are promoted as being for the home cook. In other words, a vast masquarade. A classic case is Mario Batali's Molto Gusto. It's subtitled "Easy Italian Cooking." But once you get inside you find it one long ad for Batali's restaurant and for products he's associated with. When Mario guested on our forums he point blank admitted that the book wasn't so much designed for home cooks, but, rather, as a way of showing off how things were done in a particular one of his restaurants. Which certainly doesn't help the sucker who dropped 30 bucks on it.
What bothers me most is the effect all of this has on the beginning cook or relative novice. Experienced cooks can, mostly, recognize the errors and fix them. Newbies can't. So, when they try a recipe and it doesn't work they blame themselves, rather than the author. When that happens too many times they conclude that cooking isn't there thing, and go back to take-out and frozen foods.