*Two years after his forerunning Cuisine Minceur, Michel published another book—the guy had been working like a madman—his now classic Cuisine Gour-mande, a compendium of his original recipes freed of the shackles of weight loss, and luxuriating in all things rich, caloric, and delicious. “I never said cuisine minceur and nouvelle cuisine were the same thing,” he said. “Butter, cream, and egg yolks are central to French cooking. It strikes me as difficult to do without them.” It could have been Paul Bocuse speaking.