In memory:
Sandra Graham, who kept telling me that it’s all good. Myra Livingston, who started the whole thing.
Thanks to:
Betsy Amster, my patient agent, who tickled my fancy with a book proposal and then relentlessly made me do it.
Will Schwalbe, much more than an editor, who always speaks as he eats. Halley MacNaughton whose illustration list saved the day.
Mary Goodbody, a steady, meticulous cookbook wizard who helped me find my way to clarity with her rampant red pencil.
Adrian James, copy editor extraordinaire, whose challenging notes and questions made me look further.
My stepdaughter, Nicole, for her many tips on cooking, and my stepson, Simon, for tasting.
Their mother, Gabriella Piga, for ricotta cake and a special friendship. Alida Shimek who inspired the tozzetti, and my brother, Joe Shimek, who presses on, regardless.
Paula and William Merwin, my advice squad. Jane Louise Curry for her weekly “coraggio”!
Annabel Baker who always knows a good thing when she sees it.
Cameron Graham, Robert Kulewicz, Samantha Graham, and Gary Vura for being such loyal fans.
Annie Ray Poth for her smiles and wisdom.
Judy Rosen and her doves, for TLC, TV, and PR, and Milt who made us laugh. Judy and Marvin Zeidler for just about everything.
Caroline Bates for her lively humor and vast knowledge.
Lee Lorenz at The New Yorker, who bought my first spot art.
Irwin Glusker who told me to draw with color and pushed my brush in new directions.
Joe and Betty Rosa at Beverly Glen Marketplace who bought my first focaccia. Susan McAlindon, our magnificent manager, who held the fort.
Our loyal customers who came to the bakery and put us on the map.
The American Institute of Wine and Food; Torn and Ann Martin, Noel Riley Fitch, Bert Sonnenfeld, and so many more.
Every market and restaurant that contributes to our success.
Joan Luther and Jill Sandin for their PR prowess.
Carolyn Johnson, who waited until we were ready for Mrs. Gooch’s eight markets!
Sarah Black for helping me make the holes bigger. Celestino Drago for the secret to bread pudding. Claudia McQuillan, who knows everyone.
Gregory Job, for keeping my home Dacor ovens humming while they turned out one thousand loaves a week.
Grazia Caroselli for a great Slice of Life.
My adventuresome recipe testers: Mary Mann, Patti Bauman, Phyliss Leavitt, Jacquie Genge, Dobbie Heimer, Dossie Gilbert, and Alida Shimek.
My cooking students who came to dinner and stayed seven years: Tracy Fairhurst, Charmaine Balian, Linda Terris, Kathy McBroom, Susan Vogelfang, Ann Naymie, Beth Lichter, Sue Wilson, Donna Griffes, Cynthia Eicher, Laurie Murphy, Jane Curry, Mary Ellen Klee, Louise Schwartz, Camille Wall, Teresa Laursen, Francie Moore, Richard Renaldo, Richard Goodman, and Diana Goodman, who inspired the whole operation.
My demo women and men who always showed up smiling. Barbara Barschak who knows when to wear white shoes.
Les Dames d’Escoffier, a very special group of people in food and wine: indefatigable Karen Berk of The Seasonal Table, and Ruthie Graham of Bonny Doon Winery, whose enthusiasm knows no bounds; Nancy Arum, Jean Barrett, Mitzie Cutler, Susan Duquette, Annie Boutin, Renny Darling-Klein, Cecilia de Castro, Margaret Ferrazzi, Kora Gail, Lina Gerometta, Christine Graham, Betty Harwood, Halle Gould, Zov Karamardian, Carole Klincke, Lauren Krim, Mary Clare Mulhall, Neela Paniz, Peggy Rahn, Joy Shefter, Tara Thomas, Loretta Griffiths-Hwong, Jane Matyas, Judy Ornstein, Phyliss Vacarelli of Let’s Get Cooking, Jan Weimer, Andrea Werbel, Mary Sue Milliken and Susan Feniger, two hot tamales.
Charles Perry, my generous food guru. KCRW for making my day.
Lena Mae Newsome, my other cooking teacher.
Special thanks to Leonel Ramos, our head baker, who was there from the beginning with dedication and a smile; his great team of amazing bakers; Carlos Ruiz, always ready: Helen and the fast baggers and dependable drivers who made Buona Forchetta run like a fine-tuned engine; Daniel and Oto who make the bakery shine.
And to everyone on Chrysanthemum Lane. You are my daily bread. If I forgot anyone, it’s because I’m over thirty.
But I shall not forget Anne Dolamore, editor and Publisher, and Sarah Driver, in-house designer, at Grub Street for creating such a lovely, comprehensive new edition of No Need to Knead. Thank you from the bottom of all my bread pans!