The Food Matters Cookbook was probably the most challenging of my books to put together, and the one that relies least on classic recipes; we are trying to create a new American style of cooking, and to change the way most Americans eat in the process—no small task. That the book exists is thanks in large part to the incredibly hard work of a band of true believers—Suzanne Lenzer, Laura Anderson, and Daniel Meyer—led by my colleague and friend Kerri Conan. Kerri inspired both by example and a near-religious fervor, and the results are in your hands.
There have been significant efforts by others as well: Sydny Miner was the book’s editor in its earlier stages; when she moved on, my friend Beth Wareham gave the manuscript a boost, and then Priscilla Painton took over; all of them (and us) were capably aided by Michelle Rorke. (Similarly, David Rosenthal was the publisher, and his departure brought the arrival of Jonathan Karp.) Simon and Schuster’s design, marketing, and sales departments have all been fabulous, and as you read this I’m probably on the phone with the wonderful publicist Alexis Welby. (Her erstwhile assistant, Jessica Alba, has moved on, happily for her and sadly for Alexis and me.) It should be noted that the book’s design and cover were based on work originally done by Kelly Doe.
Once again I’d like to mention Sid Baker, my doctor, mentor, and friend, who started all of this, at least from a personal perspective. And, gratitude to my heroes in this field, chief among them Marion Nestle and Michael Pollan, both of whom I’m glad to count among my friends.
Thanks, too, to David, Pamela, Shari and Harry, Chuck, Drs. Ringwald and Tsalbins, Mitch, MAR, Fred, Chris, Trish, Rick, Scott, Sam, Pete, and other friends, relatives, and co-workers. Special ultra-uber-thanks to Angela, Doc, my fabulous wife, Kelly, and my incredible women-children, Kate and Emma.
Mark Bittman
July 2010
New York