It is not possible to copyright a recipe (chefs should consider employing university lawyers). Those in this book have diverse origins; if I have seen further, it is only because I was (metaphorically) standing on the shoulders of giants1, whom I have acknowledged where I am aware of them, or because I have different eyes (also metaphorically). I am prepared to make a cocktail for any chef whose recipe I have adapted.
Prior to commencing this project, I asked several associates to record their actual dinners for one week. The results were surprising, even to me, and highlighted the value of the Standardized Meal System. Several respondents volunteered to join my team of recipe testers. I had cooked the meals multiple times, but had not verified that the documentation was usable by others. My testers were incredible, but no blame should accrue to them or to me in the event of meal inedibility, sickness, injury, or death. If in doubt, seek your own professional advice.
Survey respondents and recipe testers were (alphabetically, couples concatenated): Anne Buist and Graeme Simsion, Tania Chandler, Peter Dawson and Karin Whitehead, Robert Eames and Wendy Geraghty, Alaina Gougoulis, Irina Goundortseva,
1 Excellent quote used by Isaac Newton. It is important to acknowledge that our achievements are built on those of others. When his theory of relativity supplanted Newton’s laws, Albert Einstein wrote, “Forgive me, Newton…” I was moved to tears by this information.
Greg Jones, Cathie and David Lange, Lynette Leber and Rod Miller and the carers at the MS Society of Victoria (Williamstown), Duncan Macdougall and Dominique Simsion, Patti Patcha, Rebecca PenistonBird, Michèle and Robert Sachs, Imogen Stubbs, Sue and Chris Waddell, Geri and Pete Walsh, and Janifer and Terry Willis.
This book was written as a result of extreme pressure from Michael Heyward, CEO of Text Publishing, with specific expertise from David Winter (editor), Chong Weng-Ho, Jessica Horrocks, and Imogen Stubbs (design and production).
Obviously, given the vast number of recipe books available, written by chefs far more qualified than me, I needed to rely on experts in book marketing, sales, and publicity to convince buyers of the advantages of the Standardized Meal System. Fortunately, the incredible team of Shalini Kunahlan, Kate Lloyd, Patti Patcha, and Jane Watkins was assigned to the task. Anne Beilby and Khadija Caffoor have ensured that the previous Rosie books have been translated into over forty languages, and I expect them to have similar success with this book.
Now I can return to the search for a cure for cancer.