Acknowledgments

Three years ago, we started researching and writing about the science of grilling. Since then, so many people have fanned the flames, it’s difficult to know where to begin thanking everyone. Initial sparks came from our agent Lisa Ekus and editor Bill LeBlond, who encouraged the notion of us writing a book together. Thank you both for your support and insight every step of the way. To Amy Treadwell, huge thanks for lending your intelligent and creative mind to our sprawling manuscript. Barretto-Co., we can’t thank you enough for making a mountain of information so easily accessible with your simple, bold design. Thanks also to Arthur Mount for your detailed illustrations and to Rebecca Pepper for razor-sharp copyediting.