Introducing myself - ArchieHello to all at Chef Talk
I'm a food writer, based in London, but my culinary influences range from French and Mediterranean to Middle Eastern and Vietnamese.
I'm currently writing a cookery book intended for people who love good food but can't eat either gluten or dairy or eggs or nuts. Each recipe will therefore have separate gluten-free, dairy-free, egg-free and nut-free versions but there will NOT be the one-size-fits-all recipes of the 'cooking without' school of food writing. The flourless, eggless, milkless cakes that have depressed so many food lovers with food sensitivities in search of recipes, are not given house room. (Though we all love the genuinely flourless Gateau Negre of course). The reason for including things in rather than leaving them out, is that most people who are allergic to no more than one or two foods. So why deprive yourself more than absolutely necessary?
I hope to celebrate food from a wide range of national cuisines and feature recipes that naturally focus on ingredients other than wheat, dairy, egg and nuts - as well as ones with clever substitutions that enhance rather than diminish the flavour.
I'm very excited about this book and have just begun recipe development (just started with Green Tea Ice Cream if you're interested) and I look forward to interesting exchanges with my fellow cooks at Chef Talk.
All the best