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I am indebted to my mentors and colleagues who have helped me with the humbling craft of writing: Antonia Allegra, John Birdsall, Joan Cirillo, Nancy Freeman, Deborah Grossman, Randy Milden, Joanne Robb, Jennie Schacht, Elizabeth Thomas, Thy Tran, Charlene Vojtilla, and Laura Werlin. I also want to acknowledge and thank the faculty, staff, and fellow students at Book Passage in Corte Madera, California; fellow members of the Food Writing and Publishing section of the International Association of Culinary Professionals; the San Francisco Professional Food Society writers’ group; the 2002 Culinary Institute of America Food Media Conference; and the 2002 Symposium for Professional Food Writers at The Greenbrier.
This book would not have come to fruition were it not for the careful advice, guidance, and shepherding provided by Bill LeBlond, Amy Treadwell, and Jan Hughes. I want to be the president of Sharon Silva’s fan club. Her genius and sensitivity as copy editor have enhanced this book significantly. Thanks also to Alice Harth for her clear and precise illustrations, Ed Anderson for design, and Jake Gardner for art direction. As a cooking teacher, I feel lucky whenever I get to share my craft with enthusiastic students, either in my own kitchen in Oakland, California, in cooking schools around the country, or at COPIA: The American Center for Wine, Food & the Arts in Napa, California, where, since writing this book, I have been invited to serve as the Julia Child Curator of Food Arts.
Blot up excess marinade or moisture before cooking to enhance caramelization and prevent steaming and sticking. When appropriate, wait until the surface has been caramelized before brushing on any basting sauces. • Don’t crowd items in the pan or on the grill. Leave plenty of room around each piece so that steam can escape as the food cooks, or else the pieces will steam instead of caramelize. Cook in batches, if necessary, to avoid crowding. • For tender and moist results, cook foods to the appropriate internal temperature (see pages 164 and 209).