Skip to Content
Elaine trained as a chef at the Ritz-Escoffier Ecole de Gastronomie in Paris, set up an international cookery school, and ran her own restaurant in Yorkshire. She was food and wine editor at Yorkshire Life Magazine, has written for Waitrose Food Illustrated and Olive, initiated the annual Food and Wine awards, chairs the Regional Food Awards and is editor of the New York Times’ About British Food website. She has written two books, The Great Book of Yorkshire Pudding and The Great Book of Rhubarb, and is a member of the Guild of Food Writers. Follow Elaine on Twitter.
Let's make the voice of 50-somethings heard! Please log in to post a comment.
Why, OH WHY, insist on using self-raising flour in recipes???????! All purpose flour will do more jobs in the kitchen for recipes that don’t need the leavening and extra salt– add a bit of this n that and you have the equivalent. This annoys me to NO END. Thanks for letting me rant. Grrrrr.
Confirmation email sent
Please enter your email address to join high50 and receive our weekly newsletter:
|Advertise With Us
|Terms & Conditions
© High 50 Ltd 2013High 50 Ltd is a company registered in England and Wales at 141 Wardour Street, London, W1F 0UT, under company number 08037475