Acknowledgments

I wish I could personally thank the Myriad of cooks, chefs, writers, gourmets, and lovers of good food who’ve helped me over the course of the last 25 years to have a rich experience with French cooking. More specifically, it has been the great cooks—Paul Bocuse, Claude Peyrot, George Blanc, Thomas Keller, the late Richard Olney, and many others—who have expressed their own vision of French food in an inimitable way.

I’d like to thank those at Wiley who transformed an enormous manuscript into something manageable, especially Pam Chirls, my editor. Others at Wiley who’ve helped with publication and promotion are, Fred Bernardi, Diana Cisek, Kate Fisher, Adrianne Maher, Valerie Peterson, Michele Sewell, and Aditi Shah.