Garlic and Sapphires (45 page)

One thing, however, I am certain of. There were many people who were important to me during my tenure at the
New York Times
who make only brief appearances here. I'd like to express my thanks to Suzanne Richie, Elaine Louie and Trish Hall, who were there with me and Carol for so many meals; they were the very best eating companions a person could possibly want.

Also to my part-time assistants, Erin St. John Kelly, Maria Eder and Allyson Strafella, who made reservations, joined me for meals and always remembered where I was meant to be, when, and most important, which wig I was supposed to be wearing. And if Roisin O'Hare, Anisa Kamadoli and Gus Moraes had not been real friends to our family while they were sitting for Nick, it would have been impossible to go out to eat night after night.

Thanks are also due to my many intrepid dining companions. Pat Oleszko was the best; I could always count on her to gather a group at the last minute, and in a pinch to eat not only what was on her plate, but on mine as well. Janet Maslin and Ben Cheever were ready to eat anything I asked them to, at any time, in any place. My brother Bob, the world's greatest eater, was invaluable: endlessly inquisitive, wonderful company and prepared to try everything from sea slugs to fried grasshoppers in the line of duty. If Jonathan and Nathalie Half had not been willing to show up on a moment's notice, life would have been much more difficult. Paula Landesman and Jerry Berger were also everything a hired mouth could possibly want.

Thanks, once again, to the MacDowell Colony, the most wonderful place a writer could possibly be. Just knowing that the Colony exists is enough to make me smile. And, of course, to my extraordinarily indulgent colleagues at
Gourmet,
particularly Doc Willoughby, Larry Karol and Robin Pellicci, who always pinch-hit when I need them to. Thanks to Ian Knauer for testing the recipes, and to Richard Ferretti, Paul Grimes, Nanci Smith and especially Romulo Yanes for services way beyond the call of duty.

I have been blessed with a wonderful agent, Kathy Robbins, and a fabulous editor, Ann Godoff, and I am deeply grateful for their help and their encouragement.

One last thing. Throughout the writing of this book Michael and Nick have been amazingly supportive. They did not complain—at least not too much—when I spent every weekend working. I'll take a break now. Really, I will. I promise.

ABOUT THE AUTHOR

RUTH REICHL is the editor in chief of
Gourmet
and the author of the bestsellers
Tender at the Bone
and
Comfort Me with Apples.
She has been the restaurant critic at
The New York Times
and the food editor and restaurant critic at the
Los Angeles Times
. Reichl lives in New York City with her husband and son.