WHILE DEVISING RECIPES AND WRITING ARE SOLITARY—AND SOMETIMES lonely—activities, it takes the proverbial village to really bring a cookbook to fruition. My thanks go:
To Kristen Green Wiewora, who is a totally awesome editor, and whose vision for this book placed me on the right path.
To Jason Kayser, the inspired designer who created the visual subtlety of the book, and whose design makes it a delight to hold and read.
To Steve Legato, whose talent and versatility as a food photographer never ceases to amaze me, and who shares my taste in jazz.
To Carrie Purcell and Micah Morgan, the meticulous food stylists who accepted the challenge that baking gluten-free breads is not easy, and made each and every one of them look beautiful.
To Mariellen Melker, a wonderful prop stylist who captures the unique nature of every book.
To Annie Lenth, for handling the production process so seamlessly, and to Iris Bass for her eagle-eyed copyediting.
To Ed Claflin, my agent, for his constant support, encouragement, and humor.
To my dear family for their love and support, especially to Nancy and Walter Dubler; Ariela Dubler; Jesse Furman; Ilan, Mira, and Lev Dubler-Furman; Joshua Dubler; Lisa Cerami; Zahir Cerami; David Krimm; and Peter Bradley.
To my many friends who critiqued my work and gave me the thumbs-up that these breads passed the standard of “as good as if not better than” breads made with wheat flour. They include Christine Chronis, Edye DeMarco, Constance Brown, Kenn Speiser, Fox Wetle, Richard Besdine, Vicki Veh, Joe Chazan, Kim Montour, Nick Brown, Karen Davidson, and Bruce Tillinghast.
And to Patches and Rufous, my adorable feline housemates, who kept me company from their perches in the office and curled up on top of the stove to enjoy its warmth while I baked breads.