To my mother, my favorite guru and best friend, who taught me to ask questions and to reflect, and to Rod, Jodi, Shana, and Kaila Colbin, and all my friends and students who allowed me to learn by cooking for them.
It is impossible to list individually all the people to whom I am indebted for helping make this book happen; thus, I shall limit myself to thanking those most directly involved.
First, my gratitude to my teachers who in print or in person have helped to shape my thinking: Dr. Vander, Yogi Ramacharaka, Eduardo Kotliroff, Rainer Maria Rilke, The Preacher, Carl Jung, George Ohsawa, Irma Paule, Michio Kushi, Herman and Cornellia Aihara, Michel and Claude Abehsera, Jerry Canty, William Dufty, Shizuko Yamamoto, Brian Parker, Howard Parker, Rudolph Hauschka, and many others.
Thanks are due to my “karass”—Susan, Peggy, Diana, Rebecca, Alan, Elaine, Karen, Rowen, Ken, Marc, Margie, David, Stephen, Mort, Peter, and Bailey—the eclectic support group that saw me through the various stages of writing and rewriting, by encouraging me onward, reading parts of the manuscript, and helping point out the rough spots. A special mention must also go to Adelle Sardi, who, with Larry Conroy, tested and tasted most of the recipes, offering valuable, constructive, and enthusiastic criticism.
This book would never have come to be without the encouragement of my publisher, Nahum Stiskin. For their assistance I would also like to thank my editors Sandy McDonald and Lynda LeMole; Shirley Corvo, Deborah Balmuth, and Susan Willis, who checked and doubled checked every detail; and Sheila Datz who typed the manuscript. My thanks also to Richard Spencer for his elegant illustrations, and to Beverly Stiskin for her fine taste in designing this book.