also, apart from the richness issue, when you have to do so much prep it isn't worth it to cook for just two people. i can't figure out how to scale complex recipes down that much, and eating leftovers with diminishing returns doesn't seem worth it given the starting cost.
I agree, except that once in a while I feel like doing it. What I find chef's or restaurant cookbooks useful for is inspiration, new flavor combinations, new ingredients, that kind of thing. It would have to be a very special occasion, indeed, for me to make one of her menus in its entirety, but one dish as part of a simpler meal is fine.