My thanks to the brilliant, brilliant Rebecca Nicolson and Aurea Carpenter at Short Books, and to Emmie Francis, Roz Hutchinson, Paul Bougourd, Catherine Gibb, Mary J. Jay, Katherine Stroud, and Sallie Coolidge—the publishing dream team.
To our U.S. publishers: Judith Curr, Sarah Durand, Benjamin Lee, Lisa Sciambra, Jeanne Lee, Kimberly Goldstein, Sybil Pincus, Daniella Wexler, and everyone else at Atria Books—thank you!
This book looks so delicious largely thanks to Romas Foord’s heroic photographic sessions, along with stylist Polly Webb-Wilson and designer Georgia Vaux.
Thank you to Dr. Sarah Schenker for explaining the difference between thiamine and niacin, and for counting every last calorie in the book.
My thanks to the cooks, chefs, and food experts who have kindly donated recipes and good counsel to a cookbook rookie: Allegra McEvedy, Hugh Fearnley-Whittingstall, Ben McKellar, Sarah Raven, and Alex Renton.
And to my friends and family, always ready with a recipe and an interesting snippet about nettles or beetroot or exactly how to poach an egg: Debbie Spencer-Jones, Julie Spencer, Claire Denholm, Marcus Fergusson, and Penny Nagle.
Finally, thanks, as ever, to Nicola Jeal. And to Dr. Michael Mosley, without whom all of this would be academic.