My love affair with good food got its start in Scottish and South African boarding schools, where the cuisine was abysmal. Haggis, anyone? Or leathery stewed prunes? I was sure that food didnâ€™t have to be so awful, and happily, later travels in Europe proved my hunch was correct.
After settling in San Francisco, I fell into a food-related career by creating the original Williams-Sonoma catalogs for cooks, establishing their unique â€œvoiceâ€, and was James Beardâ€™s West Coast editorial assistant for several years. and also wrote articles for the San Francisco Chronicle food pages.
In addition, I wrote or co-authored several cookbooks, including The Olive Harvest Cookbook with chef Gerald Gass of McEvoy Ranch; two volumes, Cooking Basics and Breads, for the Williams-Sonoma Kitchen Library; Convection Cuisine with White House master chef RenÃ© Verdon; and La Nouvelle PÃ¢tisseie, with pastry chef Jean-Yves Duperret.
Then I discovered that I was a food writer with celiac disease. The result was The Wheat-Free Cook, followed two years later by Gluten-Free Italian. Next, in late 2010, came a cutting-edge iPhone app with recipes and photos, The Gluten-Free Kitchen with Jacqueline Mallorca. It provides help right where itâ€™s needed most: first at the supermarket, and then in the kitchen. And yes, another gluten-free cookbook is now simmering on the back burner!