Florence - Eat This Book: Cooking with Global Fresh Flavors

After my second go at it, I think I have finally found the trick of putting together a cookbook. Surround yourself with the most talented people you can find, throw the idea of the project at them and pray they dont quit. Making a cookbook isnt easy and this project was no exception Eat This Book took a year and half to write, test, shoot, rewrite, and then edit, and I want to say how proud I am of it and the great energy that everyone put into the project, starting with Eileen Connors, my associate at Foodworks Productionsnot just for the collaboration, planning, and late-night conference calls, but for life in general. She makes the impossible seem doable with endless amounts of patience and grace. The book was co-penned with the brilliant food writer Stephiane Lyness, who really bent over backward to be available with my impossible schedule. its the first of many, Steph, thanks.

If youve already flipped through this book and were blown away by the photographs, youre not alone. The first time I saw the photos that Petrina Tinsley had taken of my food, my jaw dropped. Im lucky that our paths crossed and I truly believe that you havent seen food until its been through the eyes of this amazingly inspired photographer. Petrina, thanks for the vision and sorry about the long flights from Sydney.

And Id like to give a special thanks to my editor at Clarkson Potter, Pam Krauss, who truly turned on the lights in my life and for whom I have a profound respect. Youre the best.

And speaking of talented people, thats just where the list starts. In random order, heres the crew: Thanks to: Amy McCafferty, Petrinas photo assistant. Alison Attenborough, Colin Flynn and Jamie Kimm, food stylists to the stars, for the focus during the shoots. You guys are the best. Crazy Abby Jenkins for the props, plates, and two years of laughing my ass off on Food 911, youre the coolest. Kersti Bowser, aka The Gourmet Butterfly for testing the recipes and being by my side for the best two years of my life; the question is How was your weekend? David Domedion for polishing a lot of the recipes and all your professionalism on Food 911, you da man. JoAnn Cianculli, the west coast arm of Food Works, for a lot of early development of recipes in this book and for your dedication to one of the most rewarding friendships. I miss you, Jo Jo. John, Cheryl, Craig, Audrey, Amanda, Rachie, Annie, Tim the Pie Man, Kevin, Pete the Pimp, Bernie Beans and everybody at Stone House Productions for two amazing years of shooting Food 911. Jennifer DeFilippi, Chris Pavone and everyone at Clarkson Potter for keeping the show going. My food network family: Brook Johnson, Jeanne Shanahan, Bob Tushman, and Mark Dissen. Tom Lekometros and Tim Wynter-Stoner of the Lawrence Group for building the dream kitchen. Poggenpohl, Sub-zero, Wolf, and Miele for the great kitchen equipment. Union Square Greenmarket, Florence Prime Meat Market, Murrays Cheese Shop, the Fulton Fish Market, the place on long island with the micro greens, Ottomanellis meat market, Petrossian Caviar, Kim Tetrault and S.P.A.T. on the north fork of Long Island. Evyn Block, Max Makinzie, Andrei Petrov, Lauren Bergman, Maxine Ganer, Patrick Davis, Richard Eisenberg, Phillip Baltz, Becca Parris, Tammy Walker, Todd English, Tom Nally, Michael Barrett, Kevin Berg, and Larry Silver. And last but not least my family: Miles, Mom and John, Dad and Jan, Ryan, Warren the Worminator, Kristi, Alycia.

I would like to give special thanks to Poggenpohl and Sub-Zero Wolfe for the unbelievable kitchen. They can be reached at:www.poggenpohl-usa.com or by mail at: 145 US HighwayW, Suite 200 Waye, NJ 07470 www.subzero.com or by mail at Sub-ZeroFreezer Company, P.O. Box 44130, Madison, WI 53744-4130, phone: 800.222.7820; Wolf Appliance Company, LLC, P.O. Box 44848, Madison, WI 53744, phone: 800.332.9513