On Food and Cooking

Heston Blumenthal, and especially to Thomas
Keller and his colleagues at The French
Laundry, including Eric Ziebold, Devin Knell,
Ryan Fancher, and Donald Gonzalez. I’ve
learned a lot from them, and look forward to
learning much more.
Particular sections of this book have
benefited from the careful reading and
comments of Anju and Hiten Bhaya, Devaki
Bhaya and Arthur Grossman, Poornima and
Arun Kumar, Sharon Long, Mark Pastore,
Robert Steinberg, and Kathleen, Ed, and
Aaron Weber. I’m very grateful for their help,
and absolve them of any responsibility for
what I’ve done with it.
I’m glad for the chance to thank my
friends and my colleagues in the worlds of
writing and food, all sources of stimulating
questions, answers, ideas, and encouragement
over the years: Shirley and Arch Corriher, the
best of company on the road, at the podium,
and on the phone; Lubert Stryer, who gave me