| Thanks first to my parents who provided both inspiration and encouragement for my chosen profession. Many of my earliest memories are of watching my mother cook for our large family. In between her basic duties, she also managed to bake delicious cakes and pastries. She left me with my love for cooking and serving food. Thanks to my father, who along with my mother, enthusiastically supported my decision to become a chef and who continues to be one of my best promoters. Gratitude to my brothers and my extended family who have always been willing to try whatever new food or recipe I came up with. |
| Thanks to my editor Pam Chirls and her editorial assistant Andrea Johnson whose skillful guidance kept the manuscript on track and on time. |
| For providing the introductions that led to the publishing of this book, special thanks go to Ed Quinn, of the Innerworks Company and the Path to Mastery Program, who provided the contact with Chef Wayne Umberger of the Wood Company, who facilitated my introduction to Andy Schloss, Director of Culinary Quality, also of the Wood Company, who recommended me to my original editor Amy B. Shipper. |
| I am especially grateful to those who tested recipes for me including Karen and Willie Althammer, Bruce Applegate, Susan Block, Margaret Chaffee, Jim Crossin and Dave Sales, Lisa Dyer, Susan Fair, Norma Fine, Barbara Frankl, Leslie Gorden, Bill Mudd, Gladys Seymour, Bonni Price, Ely Pugh, Rob Smith, Dawn Soldate, Sally Wipple, and Daniella Zandsberg. |
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