I didn’t know Araldo, but chef Robert Reynolds was one of my best friends before he died of cancer. I met Reynolds when we both were living and working in Denver in the late 1990s. He was a cooking instructor in a couple of professional programs and I was a novice food writer at The Denver Post. I learned from him that any given ingredient has a story to tell and that it can sing. Because Araldo was his mentor and Reynolds was the co-author, this book represents a meaningful transfer of culinary knowledge and history.