Acknowledgements

Janet Illsley, who advised and guided me with utmost professionalism and good humour throughout this book’s gestation.

Sally Somers, with whom it was a real pleasure to work, not only on the translations but also in detecting the odd misprint in my manuscript. She is a highly valued member of the team.

Claude Grant, who found a way to devote her limited free time to typing and editing my French manuscript. She is an absolute gem.

Lisa Linder, who built on her first joint endeavour with us, The Essence of French Cooking, to create another stunning success, with photographs that are both brilliant and unexpected.

Lucy Gowans, whose trained eye gave a huge boost to my energy and creativity levels. A big bravo!

Frankie Unsworth, whose choice of colours and shapes for fabrics and tableware were a delight, and so perfectly enhanced my illustrated recipes.

For the loan of special equipment for photography, I am grateful to Androuet and Staub.

In addition, Tefal have generously supplied me with their excellent non-stick pans and bakeware.

Finally, I would like to thank my chef friends who have been happy to share their knowledge of cheeses from their countries, in particular: Luke Mangan, who introduced me to Australian cheeses; Patrick O’Connell, who taught me much more about American cheeses; and Brian Turner, for his bounteous knowledge of English cheese.