Bringing this book into the world turned out to be a much bigger task than originally planned. What was intended as a one-year project took six years. I would never claim to have done this by myself, in fact I find that almost everything that I do, I do as a collaboration. So I would like to thank a few of the people who have been instrumental in putting this book together.
First, thanks to my coauthor Melicia Phillips who conceived this book and helped make it a reality.
Thanks to everyone at Workman Publishing for their support and assistance, especially Joni Miller, without whom this book would never have been, and my editor Suzanne Rafer, who deserves a medal for patience and for keeping the faith as we went wildly over schedule. Thanks to Barbara Balch for her perfect design and to Maria Robledo for the honest photos, taken in hectic, behind-the-scenes conditions at Chanterelle.
I would never claim that any of the recipes in this book (or any other book for that matter) are totally original, but some of them have been directly contributed by family and friends. So, I’d like to thank Aunt Fanny, Aunt Gertie, Nina Fraas, Leonard Lopate, and Michael Klug for their generous recipe contributions. Thanks goes as well to Frank Duba for faithful recipe testing and to Evelyn Dotson for both recipe development and testing.
Thanks also to my friend Bill Katz, who, though not involved in the making of this book, has always been part of Chanterelle. More than a designer, his esthetic is everywhere.
And of course, thanks to my family for their encouragement and endurance.