More About the Author
Michelle started writing historical recipes back in the 1980s. A fruitful collaboration with the British Museum produced a short series of books, the first of which, The British Museum Cookbook, is still in print.
In the early 1990s, she became involved in 'free from' diets, and her skills, honed on converting unlikely 13th century recipes into delicious 20th century dishes, were turned on ingredients which could be used to replace gluten, wheat, dairy, eggs and nuts in everyday cooking. Over two decades on, she is the author of over twenty recipe books for food allergy, food intolerance, coeliac disease, arthritis and diabetes.
Michelle believes that cooking should be easy, quick, hassle free and enjoyable. She encourages cooks to taste and adapt recipes to their own preferences.
Apart from writing recipes, Michelle edits FoodsMatter.com and is the Director of the Free From Food Awards.