It was while traveling around the country raising money to promote breast cancer awareness that I decided to write this book. People were fascinated by the little anecdotes I told and the food I prepared, and they wanted more. And so this book was born. It was only fitting, then, that my advance from this book should therefore go to charity. I chose the Elizabeth Glaser Pediatric AIDS Foundation because it linked two of Princess Diana’s charitable goals—children and AIDS. I wanted it to be a book that William and Harry could show to their children and say, “Look, this is what Granny Diana used to eat when we were your age.”
Thank you to Catherine Drayton—my literary agent until I scared her back to Australia—for believing there could be a good book here. I owe you an ice cream. To Alexis Hurley and Eleanor Jackson of Inkwell Management for picking up the project reigns and guiding it to fruition. Thank you both for your patience, support, advice, direction, and for convincing me that you can’t write a book in two weeks. You are the best! Thanks to all at Thomas Nelson for creating a beautiful book, especially to Pamela Clements for having faith in the project, and to Geoffrey Stone and Lori Jones for their leadership and talent and for humoring me and accommodating my requests as often as possible. Enormous thanks to Susan Ruffins for her endurance and discipline in keeping me on track and on time. Without you I would still be on the first chapter. Thank you for writing me exactly as I speak. You have such talent and humor and I am proud to have worked with you.
A huge thank you to Mr. and Mrs. Charles Wyly Jr. for their support and kindness over the four years it took to put this book together. Special thanks to Jill Rowlett and Lee Bailey for the stunning English antique silver and china in the food shots and who, along with Yvonne Crum, knew everyone when it came to “borrowing” the best props and equipment. To Abigail Davies and Eddie Dennis at Neiman Marcus for the best selection of English china and crystal. To Terry Van Wilson and Angela Malone of Porthault for the finest linen outside Buckingham Palace. To Charles and Nell Roberts of London Market antiques for adding the British history to the food shots and helping make them authentic. To Leo Frusteri for turning my food into works of art, bellissimo! Leo, you are a star.
Most importantly, I want to thank my wife, Wendy, who had to put up with many weekends, late nights, and holidays when I was at the computer or testing recipes. I love you and couldn’t have done this without your support and encouragement. And to Kelly, Lexie, and Harry, who told me many times to “ask Miss Alexis if you can have a day off, Dad.” Well, now I can. To my mother Pauline who inspired me with her own cooking and to my father Michael who kept digging deep into his pocket while I was learning. Also to my siblings Chris and Sacha. Thank you all for supporting me, believing in me, and giving me the confidence to face any challenge.
— Darren McGrady
Warmest thanks to Alexis Hurley and Eleanor Jackson at Inkwell Management for offering me space in the kitchen and at the table! I will always be grateful. Thanks to all the folks at Thomas Nelson Publishers including Geoffrey Stone, Pamela Clements, and Lori Jones. Your guidance, speed, and editorial generosity are deeply appreciated. Special thank you to Darren, whose stamina in slogging through draft upon draft ensured that we got it just right and whose kindness, good spirits, and graceful nature made work feel like play.
Thank you to Seth, Theo, and Olivia for your tremendous understanding and patience. This could not have happened without your support. I love you all more than I can ever express. A final thank you to Margaret Giganti, whose talent, love, and wisdom was given to me without reserve. It nourishes me still.
— Susan Ruffins