Phyllis: I've been collecting hundreds of recipes for years that I've been developing. It broke my heart a little bit to narrow it down to seventeen. Now it feels like such a relief because each one can have a purpose, either for teaching someone something new, like making tart dough or a template for salad dressing. Start with what's in this book. Then just look around and see what you have. As long as the balance is about the same, you don't need lemon. You can use sherry wine vinegar. You don't need olive oil. You can use coconut oil. What I'm hoping is this gives people a little more confidence to play in the kitchen and not be so rigid and not be so locked into recipes because you don't learn until you step away from the recipes, at least I didn't.