Our thanks to many people all over the Mekong region whose names we don’t know, from market vendors to village cooks to fishermen and farmers. In addition, our heartfelt thanks and appreciation go out to all of the following people:
For information and help in Yunnan, and also in matters Chinese, in Menghan, Mae (Yu Jiao) and her husband, Ai Non, and their daughters and extended family; Hillary Buttrick and Ted Lo of Toronto; Barbara Tropp of San Francisco; and Catherine Bonnet. Special thanks to Oran Feild for sharing so much.
In the Shan State, and for information, advice, and help in matters Tai Koen, Tai Yai, and Burmese, we thank, first, the many people we cannot safely name in Yaunshwe, Kalaw, and Mandalay, and among the Karen on the Burmese border; thanks also to Shieng Wanpen Tanped and Chad and their extended family in Mae Sai; and to Joe Cummings.
In Laos, and for insights into the cuisine, culture, and history of Laos and of the tribal peoples in the region, special thanks to Sivone and Sousath Phenasy and their children, Melissa and Peter. Our thanks to Southiphone and Viradesa and family; Nupiit Sairaj and her friends; the staff at the Sisawad guest house in Vientiane; Dr. Leo von Geusau of SAEMP; Yann Guezel; Cas Besselink; Carol Cassidy of Lao Textiles in Vientiane, and her family and friends; Cici Olsson and Rene Sepul; Michael Hodgson of Raintree Books in Vientiane; Sarah Strawbridge; and the Leuang Thong family of the Vientiane grocery in Toronto.
In Thailand, and for help with matters Thai, Nupiit Sairaj and Yigal Kosziuk; Niyana in That Panom; John at Hollywood Film in Bangkok; Sujitra Pornprasit; Su-Mei Lu; Nancie McDermott; and Steve Martin. Special thanks to Oie and Supote Issarankura and their extended family; and special thanks also to Saratwadee Asasupakit of Chiang Mai.
In Cambodia, and for insights into Khmer cuisine, culture, and history, special thanks to Haeng Ly in Siam Reap, and Sao Pheha in Phnom Penh. Thanks also to the staff at the Hotel Indochine; Sandy DeCock; Paul Richard Fife; Nadsa Perry of Elephant Walk and Carambola restaurants in Boston.
In Vietnam, and for insights into Vietnamese cuisine, culture, and history, special thanks to Rocky Dang; and thanks also to Vui and Hanh in Cantho; Bich; Anh; Lulu; and all at the Pho Hung restaurant in Toronto.
In North America we have been helped and supported by friends in many places and with many different interests, including: Pat Adrian; Antonia Allegra; Wendy Baylor; Michael Buckley; Helen and Edith Buie; Greg Drescher at Greystone; Don Fry; Rajan Gill; Pat Holtz; Trisha Jackson; Nancy Jenkins; Cassandra Kobayashi; Deb Olson; Jim Poros; Ethan Poskanzer; Sandy Price and Jim Laxer; Bill Reynolds of the Culinary Institute of America; Tina Ujlaki; Kim Yorio. Thank you.
Many thanks to Cassandra Kobayashi and Wendy Baylor for thoughtful recipe testing and suggestions over several years; and to Dawn Woodward for test-driving our recipes at large dinner parties.
Special thanks to cherished friend and consultant in all matters food, Dina Fayerman, and to Liv Blumer, literary agent extraordinaire.
In transforming a ragged manuscript into a beautiful book, we are indebted to Judith Sutton for copyediting; Deborah Weiss Geline, Dania Davey, Nancy Murray, and Trish Boczkowski at Artisan; Rodica Prato who drew the map and language tree; designers Cliff Morgan and David Hughes at Level; photographer Richard Jung and assistant Sarah Kehoe; food stylist Sandra Cook and assistant Ann Tonai; and prop stylist Sara Slavin. In Canada, big thanks to Sarah Davies, Anne Collins, and Sharon Klein at Random House Canada.
At Artisan, editor and publisher Ann Bramson is the one person who from the beginning to the end worries over this book, imagines it a book, orchestrates work, lends clothes, shops for yo-yos. Once again, thanks, Ann.