Linda Long - Great Chefs Cook Vegan

My first cookbook! But I feel too guilty just saying my as it is not the truth. It is a compilation of so many people. The stars are the chefs and their amazing and devoted support teams of chef de cuisines, sous chefs, and assistants. Their embracing of the vision for this book is astounding. It is impossible to adequately thank them. It is also staggering to discover how many old and new friends came together to create this book. It reminds me of the scrolling credits at the end of a film. Most people pay little attention to them yet they all gave something of themselves to see the project come into existence. I honor all who gave something of themselves for this book as they have honored me with their dedication. It warms my heart with unspeakable gratitude and moist eyes.

To deal with the fears and endless questions of a first-time author, and to keep me on a timeline (not easy with a Sagittarian), I acknowledge my editor, Melissa Barlow, at Gibbs Smith. Her patience with my lamenting dissertations and her ability to turn me around with a fast one-sentence positive outlook is something to behold.

Thanks to Sharon Van Vechten, for sharing vast knowledge and relationships with the people at the top of the culinary world. Daily e-mails for nearly two years were relentlessly encouraging, and for even daring the tasks of a photographers assistant for a couple food shoots! Her top-notch marketing and promotional talents will extend beyond this writing. There is none better.

There would not be a glossary if not for Jane Belt, home economist and vegan friend who helped to identify and define terms from the chefs recipes. And test beet recipesher least favorite food! Her work ethic was contagious and we always agreed upon when to take breaks for chocolate or beautiful lunches on nice trays with linen napkins and flowers. We cannot help our home ec roots!

Beginning with the book proposal and then with final pages, I appreciate dear longtime friends Dotti Kauffman, author, and Linda Lombri, editor, both so busy with their own lives, for taking time to look over my submissions so I did not embarrass myself too much. I thank accomplished writer Sarah Lewis, for her friendship and expert suggestions along the way.

Joanne Black,Francine Epstein, Dusty Stamper, and Josephine Hall have the ability to hone into the bottom line of any situation. I thank them for knowing me so well and setting me straight at strategic moments.

It took love of food to test and make good notes. Joining me in testing and rewriting recipes were brilliant home economist friends Connie Binns, Jane Belt, Ronda Martinez, Sarah Ott (who also involved husband Henry ), Judy Lindahl, and Cathy DeVries. Since the chefs were located around the country, some also provided housing, and transportation, and served as photo assistantsbeyond the call of duty.

Some recipes required a professional tester, and Carliss Pond soldiered forward in that capacity time after time. Melissa Maly tackled and won when testing the raw vegan offerings. I am very grateful.

The students at Secchia Institute for Culinary Education at Grand Rapids Community College were enthusiastic to learn while testing some of the food of the great chefs they had only heard about in the media. Huge thanks to Professor Kevin Dunn and his select students who assisted, among them was the now-graduated and talented Joel Boone. I owe special thanks to now-graduated Joshua Siudyla, who tested frequently, sometimes retesting problem recipes, eager to find clearer procedures. I am watching the star futures of these talented chefs-in-the-making. I will always remember them.

Sometimes, I asked vegan chefs to come to my rescue. Thanks to exciting Chef Cathi DiCocoa, masterful Chef Saulau Tupolo, super creative visionary Chef Tal Ronnen, and tireless caterer Chef Del Sroufe and international entrepreneur Chef Chad Sarno.

Some vegan chefs are friends who have their own cookbooks and understood the need to assist me through the process, such as dear friend, the extraordinary Fran Costigan ( More Great Good Dairy-Free Desserts ), whose lusty chocolate cake must be the main event at my birthday each year! Thanks to forever energetic Chef Beverly Lynn Bennent ( Complete Idiots Guide to Vegan Living ), Jill Nussinow ( The Veggie Queen ) and multi-cookbook author Bryanna Clark Grogan ( Nonnas Italian Kitchen ).

American Vegan Society president Freya Dinshah, and cookbook author ( The Vegan Kitchen ) tested and gave me support in so many ways. North Carolinas Triangle Vegetarian Society president Dilip Barman not only tested but offered advance publicity on their popular website. Bob Vegan Bob Irish, supporter of vegan causes, gave constant encouragement.

A few New Yorkbased students and interns require special accolades when it came to testing, rewriting the tested recipes and incorporating the testers notes; I was truly blessed to have found Victoria Fernandez, Berthsy Ayide, and Hannah Hoffman.Amy Mekemson was there to add her help when it really counted. Thanks to the staff at New York Universitys Elmer Holmes Bobst Library for some of the great interns.

And sometimes I turned to really good home cooks. Thanks to my sister, Aileen Sharar, and hometown friends Bobbi Boock, and her restaurateur husband, Tom Boock. Thanks to Chef Neil Annis for standing by to solve any culinary questions.

Besides recipes to test there were many photos to take of the wonderful food. Those who were especially interested in photography and worked tirelessly were Anita Lombri, Helene Seligman, and Sarah Jonard. Photographer Mellissa Mallow was endlessly helpful not only in correcting some of my photos but in patiently teaching me some valuable techniques over the phone!

Special thanks to Sandee Garihan, Inger Lonmo, and Diane Fleck for being willing to assist with a restaurant shoot. It would have been difficult without you.

When it comes to retouching photos there is nobody better than photographer Dan Demetriad who saved me in the last moments, and Maria Ferrari who helped me along the way and who deserves every accolade for her fine work as a teacher and photographer. Interns Jarrett Baston often came to my aid as did Kelly Murdoch-Kitt. Oh my! Thank you!

Amie Hamlin and Nathalie Stewart gladly shared their inside information for contacts. Mary Anne Symons Brown shared her exciting marketing talents.

And, thanks to Lou Manna, food photographer, for allowing me to practice at his studio. Thanks to Keith Johnson at B&H for setting me on the right path with the perfectly chosen equipment and for being patient with my dense questions and endless e-mails, to Ron Herald at Calumet for being willing to field my emergency calls from the road about equipment settings, and to the men at The Lens & Repro Equipment for their emergency repairs and guidance.

A thanks forward to my dear friend Paula Al-Sabah, who promised to buy many copies, even in Kuwait!