ACKNOWLEDGEMENTS

Over the years many people from many countries have helped me in many ways with the preparation of this book, notably those who appear in person in the text. In addition to them I owe particular gratitude for patient assistance in cultural and culinary matters to Betty Molesworth Allen, Maurice Panton d’Amecourt, Bernard Augé, Elisabeth and Odbjorn Andreassen,Viviker and Richard Bernstrom, Tomas Bianchi, Mrs Vasili Frunzete, Alfred Grizel, Christian Hesketh, Vane Ivanovic, Frau Klein, Mitte Lhoest, Cecilia McEwen, Maureen McGlashan, Kiki Munchi, Ilhan and Ruya Nebioglu, May Pocock, Dr Astri Riddervold, Monica Rawlins, Erzbet Schmidl, Iolanda Tsalas, and Jacqueline Weir. Above all,my thanks to Priscilla White, who valiantly tested the recipes in my kitchen; to my inspiring and hardworking editor, Kate Parkin; and to my beloved companion at table, Nicholas. For new work included in this edition, I owe particular thanks to Dun Gifford of Oldways in Boston, Mass. And finally to the editor and publisher of this new revised edition, the estimable Anne Dolamore.