One recent best-selling tome on regional cooking was produced entirely in a New York apartment kitchen, with almost no input from the author.
“Those are the cases where you are pretty sure the chef never even reads the book,” the writer said. Another ghost told me that sometimes the only direct input he gets for one chef’s books is a list of flavor combinations.
http://www.nytimes.com/2012/03/14/dining/i-was-a-cookbook-ghostwriter.html?_r=1&pagewanted=2
