Acknowledgements

A cookery book requires meticulous attention to detail and it is almost impossible for the author, without the help of others, to do everything that must be done to make it as useful and interesting as possible. This book is no exception. I owe an immense debt to Gordon Wing, who is a great chef in his own right. His unerring good taste and expert working and testing of the recipes helped ensure their accuracy. I am grateful to Mimi Luebbermann for her considerable editorial skills and talents of organization. Her vast experience and many useful suggestions helped make this a better book. My thanks and appreciation go to Gerry Cavanaugh, whose skilful research and editing helped me to clarify my thoughts and to present them precisely.