Acknowledgments

During a long and productive session of planning, photography, and recipe testing for this edition, I was fortunate to have the expert assistance of Chef Tim Bucci of Joliet Junior College. Tim is a master of modern culinary technique and the creation of artistic food presentations. Many of the plates that enhance the new photos in this edition are his creations, and many of the new recipes are also his, including those employing sous vide techniques and avant-garde ingredients. I am grateful for Tim’s participation, as well as his friendship.