Authenticity is a virtue. But just as you can have too little authenticity, you can also have too much.
You need to have that natural instinct in the kitchen, in order to develop that combination of interesting flavors that make great desserts work.
I would suggest that if you get in your kitchen and cook for yourself, you can eat like kings for a very low cost.
The thing with my recipes is, I don't have hours to faff about in the kitchen. My recipes are all 15, 20 minute, chop it up and stick it in the oven.
I believe that a cook in a kitchen isn't producing an entree: he's producing a reaction. The product is the reaction; the entree is just the vehicle.