Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.
Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.
But all that being said about modulation, if you're serving people delicious food, they won't complain.
Generally a chef's book is like a calling card or a portfolio to display their personal work.
I had all kinds of food issues, including health concerns and weight concerns.