Writing a cookbook is an endeavor that is endless, and one of the great creative projects, especially when a book is the work of a team of people. This requires bringing together disparate talents to achieve one well-conceived concept, from recipe conception and development through to photography, editing and design.
In particular, I want to acknowledge J.M. Hirsch, our tireless editorial director; Michelle Locke, our relentlessly organized books editor; our exacting food editors Dawn Yanagihara and Bianca Borges; Matthew Card, creative director of recipes; and Shaula Clark, managing editor, for leading the charge on conceiving, developing, writing and editing all of this.
Also, Jennifer Baldino Cox, our art director, and the entire design team who captured the essence of what Milk Street stands for. Special thanks to Connie Miller, photographer, Christine Tobin, stylist, Gary Tooth, book designer, and Ali Zeigler, who art directed photography for the book.
Our talented kitchen crew, including our kitchen director Wes Martin; Diane Unger, recipe development director; and our recipe developers and kitchen team, including Courtney Hill, Rose Hattabaugh, Elizabeth Mindreau, Malcolm Jackson, Kevin Clark, Calvin Cox and Hector Taborda. Deborah Broide, Milk Street director of media relations, has done a spectacular job of sharing with the world all we do at Milk Street.
We also have a couple of folks to thank who work outside of 177 Milk Street. Michael Szczerban, editor, and everyone at Little, Brown and Company have been superb and inspired partners in this project. And my long-standing book agent, David Black, has been instrumental in bringing this project to life both with his knowledge of publishing and his friendship and support. Thank you, David!
And, last but not least, to all of you who have supported the Milk Street project. Each and every one of you has a seat at the Milk Street table.
Christopher Kimball