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Generally a chef's book is like a calling card or a portfolio to display their personal work.
Sally Schneider
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Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
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But all that being said about modulation, if you're serving people delicious food, they won't complain.
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A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.
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A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.
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