Potato experts needed - floury? waxy?

Was looking at a book full of interesting potato recipes, some needing floury and some needing waxy potatoes but I cant say I have any idea which varieties are which.  So could someone put me straight - please?

Wish we had such a nice variety of potatoes over here. We have about 6 basic types sold by seed suppliers, perhaps another 5 sold by heirloom growers.