Hail to the Chef

ACKNOWLEDGMENTS

I wish I could cook as well as Ollie does, because then I would invite everyone over for a lavish dinner to express my heartfelt gratitude.

Since I can’t do that, my sincere thanks here will have to suffice:

To the wonderful people at Berkley Prime Crime, especially my editor, Natalee Rosenstein; Michelle Vega; Catherine Milne; and Erica Rose. I hope you know how much I appreciate your guidance, help, and support. And to the great folks at Tekno Books: Marty Greenberg, John Helfers, and Denise Little, without whom Ollie would never exist.

When I asked my brother, Paul, how to rig up an electrical charge strong enough to kill a person and possibly destroy the White House, he was delighted to help. He even created a mock-up and patiently explained how to make it work. In the book, Stanley does the same for Ollie. Any errors in that scene, or others, are mine alone.

I read and reread former White House chef Walter Scheib’s book, White House Chef, but there’s no substitute for talking with someone who’s actually been there. I owe a special debt of gratitude to this kind and gracious man who answered my questions about room locations, staff meetings, and certain protocols. Again, any errors are mine.

Thanks to the Southland Scribes, Mystery Writers of America, Sisters in Crime, and Thriller Writers of America for camaraderie and support, and to readers who e-mail to tell me what they think about the newest book. Means a lot to me.

Special thanks to my writing partner, Michael A. Black, whose wise counsel keeps me going and who always has my back.

And, as always, to my family: Curt, Robyn, Sara, and Biz. You guys are the best.