On food and cooking the science and lore of the kitchen ( PDFDrive ) 6

There are many reasons for wishing that this
revisionhadn’ttakenaslongasitdid,andone
of the biggest is the fact that I can’t show
Alan the new chapter on fish. I’ll always be
grateful to Alan and to Jane for their
encouragement and advice, and for the years
of friendship which began with that lunch.
Thisbookandmylifewouldhavebeenmuch
poorerwithoutthem.
Iwouldalsohavelikedtogivethisbookto
NicholasKurti—bracingmyselfforthe
discussiontocome!Nicholaswrotea
heartwarminglypositivereviewofthefirst
editioninNature,thenfolloweditupwitha
Sunday-afternoonvisitandanextended
interrogationbasedonthepagesofquestions
thathehadaccumulatedashewrotethe
review.Nicholas’senergy,curiosity,and
enthusiasmforgoodfoodandthetelling
“littleexperiment”wereinfectious,and
animatedtheearlyEriceworkshops.Theyand
hearemuchmissed.


Comingclosertohomeandthepresent,I
thankmyfamilyfortheaffectionandpatient
optimismthathavekeptmegoingdayafter
day:sonJohnanddaughterFlorence,who
havelivedwiththisbookandexperimental
dinnersformorethanhalftheiryears,and
enlivenedbothwiththeirgustoandstrong

opinions;myfather,ChuckMcGee,and
mother,LouiseHammersmith;brother
MichaelandsistersAnnandJoan;andChuck
Hammersmith,WernerKurz,Richard
Thomas,andFlorenceJeanandHaroldLong.
Throughouttheselastfewtryingyears,my
wifeSharonLonghasbeenconstantlycaring
andsupportive.I’mdeeplygratefultoherfor
thatgift.
MillyMarmur,myonetimepublisher,
longtimeagent,andnowgreatfriend,has
beenasourceofpropulsiveenergyoverthe
courseofamarathonwhoselengthneitherof
usforesaw.I’vebeenluckytoenjoyher
warmth,patience,goodsense,andherskillat