I am really intrigued by this. I grew up with 'traditional' food. My Mum only used lard, we ate what would now be considered frightening
Gravy was made from the meat juices of the roast that had just cooked, then adding some cornflour, schnitzels were deep fried in lard after she had bashed them about and crumbed them with her own crumbs, lard was used over and over, she would keep a pot on the stove. Yorkshire pudding was cooked in lard. Her stew and dumplings was amazing!
We ate alot of vegetables as well, cauliflower and cheese was delicious, like a meal in itself. Soup was always tasty and used real ingredients.
It was good basic cooking, I pretty much cook like this, except I don't use the lard. I have been using Duck Fat a little bit, I was just thinking the other day how nice my Mum's food was and how healthy we all are!
It was comfort food.

Is this what the book is about?