To my sons Max, Eli, and Sam Cadenhead. I am extremely proud to be your dad, no matter what you tell your mother about my cooking.
A book of this scope (and heft!) requires the hard work and dedication of numerous people. Most of them are at Sams Publishing in Indianapolis, and to them I owe considerable thanks -- in particular, to Karen Annett, Adam DeFields, Mandie Frank, Songlin Qiu, Mark Taber, and former Sams editor Scott Meyers. Most of all, thanks to my wife and my sons.
I'd also like to thank readers who have sent helpful comments about corrections, typos, and suggested improvements regarding this book and its prior editions. The list includes, but is probably not limited to, the following people: Dave Barton, Patrick Benson, Ian Burton, Lawrence Chang, Jim DeVries, Ryan Esposto, Kim Farr, Sam Fitzpatrick, Bruce Franz, Owen Gailar, Rich Getz, Bob Griesemer, Jenny Guriel, Lynn Hancock, Andy Hansford, Brenda Henry-Sewell, Ben Hensley, Jon Hereng, Drew Huber, John R Jackson, Bleu Jaegel, Brad Kaenel, Natalie Kehr, Jon Kiparsky, Mark Lehner, Stephen Loscialpo, Linda Maloney, Chris McGuire, Dimitris Milionis, Fred Murphy, Paul Niedenzu, E.J. O'Brien, Chip Pursell, Pranay Rajgarhia, Peter Riedlberger, Darrell Roberts, Sara Samczyk, Luke Shulenburger, Mike Tomsic, Brian Toombs, John Walker, Joseph Walsh, Mark Weiss, P.C. Whidden, Chen Yan, Kyu Hwang Yeon, and J-F. Zurcher.