On food and cooking the science and lore of the kitchen ( PDFDrive ) 8

HestonBlumenthal,andespeciallytoThomas
KellerandhiscolleaguesatTheFrench
Laundry,includingEricZiebold,DevinKnell,
RyanFancher,andDonaldGonzalez.I’ve
learnedalotfromthem,andlookforwardto
learningmuchmore.
Particularsectionsofthisbookhave
benefitedfromthecarefulreadingand
commentsofAnjuandHitenBhaya,Devaki
BhayaandArthurGrossman,Poornimaand
ArunKumar,SharonLong,MarkPastore,
RobertSteinberg,andKathleen,Ed,and
AaronWeber.I’mverygratefulfortheirhelp,
andabsolvethemofanyresponsibilityfor
whatI’vedonewithit.
I’mgladforthechancetothankmy
friendsandmycolleaguesintheworldsof
writingandfood,allsourcesofstimulating
questions,answers,ideas,andencouragement
overtheyears:ShirleyandArchCorriher,the
bestofcompanyontheroad,atthepodium,
andonthephone;LubertStryer,whogaveme


thechancetoseethescienceofpleasure
advancedandimmediatelyapplied;andKurt
andAdrienneAlder,PeterBarham,Gary
Beauchamp,EdBehr,PaulBertolli,Tony
Blake,GlynnChristian,JonEldan,Anya
Fernald,LenFisher,AlainHarrus,Randolph
Hodgson,PhilipandMaryHyman,JohnPaul

Khoury,KurtKoessel,AglaiaKremezi,Anna
TascaLanza,DavidLockwood,Jean
Matricon,FritzMaytag,JackMcInerney,
AliceMedrich,MarionNestle,Ugoand
BeatricePalma,AlanParker,Daniel
Patterson,ThorvaldPedersen,CharlesPerry,
MaricelPresilla,P.N.Ravindran,Judy
Rodgers,NickRuello,HelenSaberi,Mary
TaylorSimeti,MelpoSkoula,AnnaandJim
Spudich,JeffreySteingarten,JimTavares,
HervéThis,BobTogasaki,RickVargas,
DespinaVokou,AriWeinzweig,Jonathan
White,PaulaWolfert,andRichardZare.
Finally,IthankSoyoungScanlanfor
sharingherunderstandingofcheeseandof