ACKNOWLEDGMENTS

Thank you to my friends and family who listened to me moan and groan about everything, every step of the way; who ate the food shoved in their faces; and who took the leftovers foisted on them.

One of the best and most motivating parts of working on this cookbook was being reunited with Aubrie Pick (and Bessma Khalaf) and Stephanie Huntwork. Aubrie shot my first cookbook and I insisted or begged (depending on whom you ask) that she shoot this one too—not just because she’s so talented, quick-thinking, creative, and scarily efficient, but also because she’s an awesome, true-blue human being. And look at the photographs! My god! Aubrie, you’re the reason this cookbook is something to behold…well, you, and Stephanie!

Stephanie, can we just have regular meetings at Kitchen Arts & Letters to talk about whatever we feel like and flip through cookbooks while we peruse? Thank you for your intuition, vision, and taste. And for bringing your good energy to every situation.

Bessma, sometimes, when it feels like the walls are caving in, I go back to that video of you doing your martial arts exercise and chopping at the air. I don’t ever want to be on a set without you!

Special thanks, too, to Lillian Kang—aka Mrs. Mochi—for the happy place in Berkeley, and for showing me what an exemplary food stylist looks like and how to get the job done. You and Veronica Laramie were—and are—incredible. (Veronica, every time I see caramelized sweet potato goo, I think of you!) Alexis Mersel, we had only a day to get to know each other, but your contributions (biscuit making included) were vital and it was a pleasure meeting you. Props to Ethel Brennan, especially for the Heller pieces.

Although you’ve traded in measuring cups for decanters and are now heavy into the world of wine, and on your way to one day becoming a master sommelier, should you ever get tired of all that tilting and swirling and sniffing and sipping, you should know, you’re one hell of a recipe tester, Lily Freedman.

Laura Nolan, if I just say “thanks” would that seem like a throwaway? Probably. But at this point, after all these years and projects, I can’t find the right words. Maybe “thank you for putting up with me”? Is that better? Or, I know, “thank you for having my back and continuing to push whenever I declare I’ve given up.”

To the team at Clarkson Potter: Cookbooks are collaborative. I definitely could not have done this without you. Some of you were more directly involved and had more visible, substantial roles in the process (hi, Amanda E. and Gabbie V.T., and, in the early days, Angelin B.); but I know there are many of you behind the scenes doing work quietly. I want to thank all of you.

Pawstein, kisses.