ACKNOWLEDGMENTS
I’m so grateful to the many talented people who contributed to this book. Romulo Yanes not only shot the gorgeous photos but also helped define (and refine) the book’s overall look. His artistry, humor, and friendship made the entire process a joy. Food stylist Paul Grimes, master of the swirl, worked his magic to make the desserts look mouthwatering. Critter Knutsen expertly assisted with the photography, while Monica Pierini’s baking and styling assistance kept the shoot running smoothly. Paige Hicks chose the loveliest props, and her assistant Jenna Tedesco ensured their safe passage to us. Jo Keohane baked beautiful batches of cookies and granolas that let us squeeze even more shots into each day. My thanks again to all of you.
Recipes are only as good as their ingredients, so a big thank-you to Karla Stockli and Lily Silos of California Figs, who shipped us stunning (and delicious) figs for the shoot; to Bob’s Red Mill, which provided a wide variety of whole grains, dried fruits, nuts, and seeds; and to POM Wonderful, which supplied juice, almonds, and pistachios. The right equipment matters too, and we couldn’t have accomplished as much as we did without the extra stand mixer sent by KitchenAid and the food processor from Cuisinart.
Many thanks to Sarah Reynolds, Paul Piccuito, and Gina Marie Miraglia Eriquez, all wonderful experienced bakers, for testing these recipes. Your honest feedback, detailed notes, and invaluable suggestions made all of them better.
My agent, Leslie Stoker, had been an encouraging mentor and editor for years before she championed this book. Thank you for believing in me from the start, for providing constant support throughout the process, and for connecting me to Rux Martin. I’ve admired Rux’s books for years and am honored to have her publish this one. She thoughtfully shaped and reshaped it while keeping my vision intact. Thank you, Rux, for your enthusiasm and your brilliant editing.
Copyediter Judith Sutton not only caught my mistakes, she also brought clarity and grace to all of the recipes and text. Thank you, Judith, for taking on this book and applying your considerable baking knowledge and your way with words to it. Thanks as well to proofreaders Suzanne Fass and Christine McKnight.
I’m grateful to the whole team at Houghton Mifflin Harcourt. Editorial assistants Sarah Kwak and Jennifer Puk and production editor Jamie Selzer ensured that the book came together. Designer Jennifer K. Beal Davis and art director Rachel Newborn captured the spirit of the book with their design. Marketing director Jessica Gilo and publicists Brittany Edwards and Rebecca Liss spread the news.
All these wonderful people directly helped to make this book a reality, but there’s an even bigger group of folks without whom I never would have been able to write it in the first place.
I’m grateful to chef Roy Ip for giving me my first professional kitchen experience and to Mark Bittman, who hired me right out of college as his researcher and assistant.
I’ve been fortunate throughout my career to have collaborated with many phenomenal chefs. A big thanks to Jean-Georges Vongerichten, for trusting me with two of his books when I was just starting out, and to Pichet Ong, who brought me into the wonderful world of pastry. Carla Hall remains a great partner and friend, and a most soulful chef who continually inspires me with her food and spirit. Sarabeth Levine has been my role model for both baking perfection and business smarts. George Mendes introduced me to his intimate world of Portuguese cuisine, while Katie Button did the same for Catalonia. Kenny Lao and I shared all things dumpling. Most recently, Seamus Mullen has taught me about good health through good food. I’m so grateful to all of you for welcoming me into your restaurants, kitchens, homes, and lives.
Thank you also to all of the chefs, editors, and food industry friends who’ve taught me so much through their smart lessons and feedback on my recipes, writing, and life. I’m especially grateful to Stephanie Lyness, Angela Miller, Dan Del Vecchio, Greg Brainin, Mark Lapico, Cathy Lo, Sherry Rujikarn, Samantha Cassetty, Susan Westmoreland, Sharon Franke, Ruth Reichl, Kemp Minifie, Diane Abrams, Doc Willoughby, Barry Estabrook, Francis Lam, Maggie Ruggiero, Jennifer Aaronson, Sarah Carey, Peter Meehan, Rachel Khong, Tina Ujlaki, Kate Heddings, Kay Chun, Heath Goldman, Katherine Alford, Claudia Sidoti, Marnie Schwartz, Adina Steiman, Rhoda Boone, Carla Lalli Music, Jenna Helwig, Joanne Smart, Erica Helms, Marissa Ain, Paul Hope, and Leah Brickley.
Long before I began cooking professionally, I was lucky enough to have baking partners in my childhood friends Grace Han and Karen Ng and my college roommates Mailan Cao and Mihae Yun. Jean Bonk and Ruth Lively taught me what it means to care for others through baking. And even before that, my very first teacher in the kitchen was my Auntie Pui-King. Thank you, Yee-Ma, for making me childhood treats and letting me help in the kitchen.
My home—and my life, really—wouldn’t function without Zabela Moore. Thank you for loving my kids like your own and for so readily assisting in the kitchen. I’m also thankful to everyone else who graciously tasted these recipes again and again: friends and neighbors, teachers and students at P.S. 101 and P.S. 144, and the voracious Mercy basketball team.
From the very beginning, my parents, Winston and Dorothy Ko, have encouraged me to follow my passions and provided everything I could need to do so. I’m so grateful to them. My sister, Emily Ko Wang, is my greatest supporter and my best friend—thank you, Emily, for selflessly and constantly helping me in all areas of life, from designing my website and testing recipes to listening and offering advice at all hours. A big thanks to Mike, Caroline, and Juliette Wang for sharing Emily with me, and to my brother, Kenneth Ko, for his faithful support. I’m also grateful to Jim, Joyce, Drew, and Kat Sweet for their encouragement and for buying me my very first (life-changing!) stand mixer.
And finally, my immediate family—the first people to smell what’s baking each day. My husband, David, has done so much for this book and for my career. He’s my editor, proofreader, accountant, lawyer, IT guy, taste-tester, errand-runner, and all-around champ. Our girls, Natalie, Vivien, and Charlotte, the inspiration behind many of the recipes, were fantastic helpers and cheerleaders. They ran out for ingredients, prepped recipes, advised on social media, and gave honest critiques. I’m so grateful for you wonderful girls and so proud of you. My deepest thanks to all of you for being patient with me when I’m busy, tasting even my fails, and sharing so much love.
