After eighteen books, it’s hard to know where to begin.

This one had two editors. Luisa Weiss—how can you keep them in Manhattan when they’ve seen the bright lights of Berlin?—jumped at the mere notion of this title sometime during the photo shoot for our ham tome. But the project was actually shepherded by Natalie Kaire, a kind, patient voice in these turbulent times. We can’t thank her enough for being the champion of this project.

While we’re thinking of Stewart, Tabori & Chang, we must also thank our publisher, Leslie Stoker, for continuing to believe in our voice and vision; Katherine Camargo, the managing editor, for keeping the project moving along (despite our missed deadlines); Kerry Liebling for help with the marketing of what’s a (to say the least) niche book; and Claire Bamundo for once again overseeing its publicity, so important for us in these days of way bigger noise machines.

There’s just no way for us to say enough good things about Susan Ginsburg, our literary agent, who continues to keep our career on track after all these years. And thanks, too, to Bethany Strout, for patience and kindness—although she’s now gone off on to higher publishing pastures.

While the words on a page may be an author’s vision of a book, there’s no way to talk about this book without the incredible design sensibilities of Alissa Faden, the drop-dead gorgeous photographs of Marcus Nilsson, and the spot-on prop stylings of Angharad Bailey.

Then there are the real heros: the food producers. Many thanks to Julie and Mike Bowen at North Hollow Farm for being willing to drop-ship goat meat so quickly. A huge thank-you to Jennifer Lynn Bice at Redwood Hill Farm and Mary Keehn at Cypress Grove Chevre for sending so much cheese both for recipe development and the book’s photo shoot. Also thanks to Paul Trubey at Beltane Farms, Bill Niman at Niman Ranch, Laura Howard at Laloo’s Goat’s Milk Ice Cream Company, Sharon Bice at Redwood Hill Farm, Chuck Hellmer at Haystack Mountain Goat Dairy, Laini Fondiller at Lazy Lady Cheese, and Donna Pacheco at both the Pacheco Family Dairy and the Achadinha Cheese Company for their time and willingness to laze away a day talking to us about their fabulous art and craft. Thanks, too, to Kris Ellenberg at www.supergoat.org for organizing so much of the behind-the-scenes stuff that made this book go so easily.

Finally, we can’t thank Jeffery Elliot enough for the beautiful Staub pots that got used in the photographs (and now grace the shelves of our kitchen). Also much thanks to AllClad and OXO for once again providing the tools that make recipe development so much fun.