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.
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.
Often for hors d'oeuvres, I serve room temperature vegetables, something like that, so that the main course might be quite rich but the first course has balanced it out.
But all that being said about modulation, if you're serving people delicious food, they won't complain.
Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
Generally a chef's book is like a calling card or a portfolio to display their personal work.
