After many years spent in another career while doing freelance writing on the side, I owe my “big break” in food writing to Nancy McKeon, former food editor of The Washington Post, who gave me the opportunity to write a food science column in that distinguished newspaper. Food 101 has been running in The Post and other newspapers for some four years now, thanks to the continued confidence and support of the current food editor, Jeanne McManus, who allows me complete freedom to “do my thing.”
The road that led to this book began when I met and married Marlene Parrish, a food writer, restaurant critic, and cooking teacher. As a food-loving scientist-writer and avocational cook, I began to write more about food and the science that lies behind it. Without her loving confidence in me, this book would not exist. Marlene developed and tested all the recipes in the book, each one specifically designed to illustrate and put to work a scientific principle being explained. Moreover, throughout my long, hard months of writing and rewriting, she made my lunches.
Once again, I must express my gratitude to my literary agent, Ethan Ellenberg, who has served my interests over the years with honor, sound advice, and good cheer, even when the road became unexpectedly rough.
I am remarkably fortunate to have had Maria Guarnaschelli as my editor at W. W. Norton. Focusing uncompromisingly on quality, Maria was always there to steer me gently back onto the right path whenever I strayed, all the while being a fountain of encouragement. Whatever this book may have turned out to be, it is infinitely better than it would have been without Maria’s sharp instincts, knowledge, and judgment, and without the trust, respect, and friendship that have grown between us.
Authors don’t write books; they write manuscripts—mere words on paper until converted into books by corps of patient, diligent professionals in a publishing house. I am grateful to all those at W. W. Norton who exercised their talents to transform my text into the handsome volume you now hold in your hand. My special thanks go to Norton’s director of manufacturing Andrew Marasia, art director Debra Morton Hoyt, managing editor Nancy Palmquist, freelance artist Alan Witschonke, and designer Barbara Bachman.
In spite of the convictions held by my daughter and son-in-law, Leslie Wolke and Ziv Yoles, I don’t know everything. Writing a book like this inevitably required consultations with food scientists and food industry representatives too numerous to mention. I thank them all for their willingness to share their expertise.
Probably every contemporary writer of nonfiction owes a huge debt to that omniscient but disembodied and ethereal entity called the Internet, which puts all the world’s information (along with much misinformation) literally at our fingertips—the flick of a finger on a mouse. I trust that the Internet, wherever it is, will appreciate my heartfelt expression of gratitude.
Finally, if it were not for the fabulous readers of my newspaper column, this book could not have been written. Their e-mail and snail-mail questions and feedback have continually reassured me that I might indeed be providing a useful service. No author could desire a better audience.