Heston Blumenthal, and especially to Thomas Keller and his colleagues at The French Laundry, including Eric Ziebold, Devin Knell, Ryan Fancher, and Donald Gonzalez I’ve learned a lot from them, and look forward to learning much more Particular sections of this book have benefited from the careful reading and comments of Anju and Hiten Bhaya, Devaki Bhaya and Arthur Grossman, Poornima and Arun Kumar, Sharon Long, Mark Pastore, Robert Steinberg, and Kathleen, Ed, and Aaron Weber I’m very grateful for their help, and absolve them of any responsibility for what I’ve done with it I’m glad for the chance to thank my friends and my colleagues in the worlds of writing and food, all sources of stimulating questions, answers, ideas, and encouragement over the years: Shirley and Arch Corriher, the best of company on the road, at the podium, and on the phone; Lubert Stryer, who gave me the chance to see the science of pleasure advanced and immediately applied; and Kurt and Adrienne Alder, Peter Barham, Gary Beauchamp, Ed Behr, Paul Bertolli, Tony Blake, Glynn Christian, Jon Eldan, Anya Fernald, Len Fisher, Alain Harrus, Randolph Hodgson, Philip and Mary Hyman, John Paul Khoury, Kurt Koessel, Aglaia Kremezi, Anna Tasca Lanza, David Lockwood, Jean Matricon, Fritz Maytag, Jack McInerney, Alice Medrich, Marion Nestle, Ugo and Beatrice Palma, Alan Parker, Daniel Patterson, Thorvald Pedersen, Charles Perry, Maricel Presilla, P.N Ravindran, Judy Rodgers, Nick Ruello, Helen Saberi, Mary Taylor Simeti, Melpo Skoula, Anna and Jim Spudich, Jeffrey Steingarten, Jim Tavares, Hervé This, Bob Togasaki, Rick Vargas, Despina Vokou, Ari Weinzweig, Jonathan White, Paula Wolfert, and Richard Zare Finally, I thank Soyoung Scanlan for sharing her understanding of cheese and of .. .the chance to see the science of pleasure advanced and immediately applied; and Kurt and Adrienne Alder, Peter Barham, Gary Beauchamp, Ed Behr, Paul Bertolli, Tony Blake, Glynn Christian, Jon Eldan, Anya... Fernald, Len Fisher, Alain Harrus, Randolph Hodgson, Philip and Mary Hyman, John Paul Khoury, Kurt Koessel, Aglaia Kremezi, Anna Tasca Lanza, David Lockwood, Jean Matricon, Fritz Maytag, Jack McInerney, Alice Medrich, Marion Nestle, Ugo and. .. White, Paula Wolfert, and Richard Zare Finally, I thank Soyoung Scanlan for sharing her understanding of cheese and of