The Culinary Institute of America would like to thank the following people for their support and dedication to excellence - without their guidance and vision the completion of this edition would not have been possible: Kate Cavotti, Alain Dubernard, Stephen Eglinski, Peter Greweling, Marc Haymon, George Higgins, Eric Kastel, Todd Knaster, Alison McLoughlin, Francisco Migoya, Dieter Schorner, Juergen Temme, Thomas Vaccaro, Stephane Weber, Hans Welker. Our gratitude must also be extended to Ben Fink, for without his photographs the lessons and the craft would not be so clearly and beautifully presented; to our partners at John Wiley & Sons, Inc., for their tireless attention to detail; and to Alison Lew at Vertigo Design NYC for her creativity and insight that assembled a beautiful book.

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