On food and cooking the science and lore of the kitchen ( PDFDrive ) 7
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nudgingwithoutnoodging.
IowethankstomanypeopleatScribner
andSimon&Schuster.MariaGuarnaschelli
commissionedthisrevisionwithinspiring
enthusiasm,andScribnerpublisherSusan
MoldowandS&SpresidentCarolynReidy
havebeenitscommittedadvocateseversince.
BethWarehamtirelesslysupervisedall
aspectsofediting,production,and
publication.RicaBuxbaumAllannicmade
manyimprovementsinthemanuscriptwith
hercarefulediting;MiaCrowley-Haldandher
teamproducedthebookundertoughtime
constraintswithmeticulouscare;andErich
Hobbingwelcomedmyideasaboutlayoutand
designedpagesthatflowwellandread
clearly.JeffreyWilsonkeptcontractualand
otherlegalmatterssmoothandpeaceful,and
LucyKenyonorganizedsomewonderfulearly
publicity.Iappreciatethemarvelousteam
effortthathaslaunchedthisbookintothe
world.
IthankPatriciaDorfmanandJustinGreene
forpreparingtheillustrationswithpatience,
skill,andspeed,andAnnHirsch,who
producedthemicrographofawheatkernelfor
thisbook.I’mhappytobeabletoincludea
fewlinedrawingsfromthefirsteditionbymy
sisterAnn,whohasbeenpreventedbyillness
fromcontributingtothisrevision.Shewasa
wonderfulcollaborator,andI’vemissedher
sharpeyeandgoodhumorverymuch.I’m
gratefultoseveralfoodscientistsfor
permissiontosharetheirphotographsoffood
structureandmicrostructure:theyareH.
DouglasGoff,R.CarlHoseney,DonaldD.
Kasarda,WilliamD.Powrie,andAlastairT.
Pringle.AlexandraNickersonexpertly
compiledsomeofthemostimportantpagesin
thisbook,theindex.
Severalchefshavebeenkindenoughto
invitemeintotheirkitchens—orlaboratories
—toexperienceandtalkaboutcookingatits
mostambitious.MythankstoFritzBlank,to
