Big thanks to Alex Meitlis and Tirza Florentin, not-so-silent partners, whom, in two opposite departments, had a huge part in molding Ottolenghi.
We would like to thank Amos Oppenheim for his limitless trust and generosity. His constant smile is deeply missed. And thank you to the others who had early faith: Tamara Meitlis, Ariela Oppenheim, David Oppenheim, Itzik and Ilana Lederfeind, Danny Florentin, Keren Margalit, and Yoram Ever-Hadani.
For making this book happen, infinite thanks to Felicity Rubinstein and Sarah Lavelle; for making it so breathtakingly beautiful, thanks to Axel Feldmann, Sam Wolfson, Richard Learoyd, and Adam Laycock; and for taking care of the details, thanks to Jane Middleton.
For the spectacular dishes and plates used in the photography, we are indebted to Lindy Wiffen from Ceramica Blue. And thanks to Gerry Ure for smiling through the hassle.
For precious assistance in making the recipes work: Jim Webb, Alison Quinn, Claudine Boulstridge, Marianne Lumb, and Philippa Shepherd.
And more warm thanks, for many different reasons, to Charley Bradley, Leigh Genis, Dino Cura, Paul and Ossi Burger, Adrien von Ferscht, Tamasin Day-Lewis, Patricia Michelson, Sarah Bilney, Binnie Dansby, Patrick Houser, Caroline Waldegrave, Jenny Stringer, Viv Pidgeon, Max Clark, Sue Spaull, Gail Mejia, Dariusz Przystasz, Przemek Suszek, Karen Handler-Kremmerman, Dorit Mintzer, Sigal Baranowitz, Pete and Greta Allen, and Jenny and Tony Taylor.
Thank you to all our devoted suppliers, without whom the wheels of the machine would not be turning.
And most humble thanks to all the Ottolenghi customers, the ultimate source of our pleasure and livelihood.