This book by its very nature has to be authoritative, informative and useful both as an encyclopedia of food and cookery, and also as a practical source of recipes on every subject. In writing it, I have worked with people who have special qualifications, talents and experience of living, working and cooking in many different countries.
Amongst those who worked on the first edition of the encyclopedia, I would like to thank Meg Thomason, Julie Moses and Dr Barbara Santich.
At Hardie Grant Books I would like to thank Sandy Grant, Julie Pinkham and Mary Small for their continued belief in the encyclopedia and for their enthusiasm; Catherine Cradwick, who undertook responsibility for managing this new edition, with the assistance of Jane Winning; Marylouise Brammer, who created a fresh, modern design; Graeme Jones, who undertook the mammoth task of typesetting the book; Penny Mansley, for her proofing skills; Earl Carter for his luminous photograph that graces the jacket; and Fay Donlevy, who updated the comprehensive index – an essential part of what makes an encyclopedia work.
A special word of thanks to my daughter Suzanne Gibbs who contributed invaluable information on today’s food and cookery for this edition.
Finally, a warm thank you to the readers who have sent me comments and feedback over the years. I have been delighted by the amount of attention the encyclopedia has received since its first publication.