About Olive Oil Garlic & Parsley
Dairy and egg-free cooking for pleasure – this is the raison-d´être of both this food diary and of our book. And the emphasis is on pleasure, because cooking and eating should never be a chore, even and especially when the range of ingredients is limited by dietary needs. This is the challenge that many of us face, if we, our families, or our friends are dairy- or egg-intolerant.
But let us not give the impression that this is about “diet” cuisine – on the contrary, this is about real food, home-cooked dishes that have evolved to tempt palates and satisfy appetites through the use of natural, high quality ingredients. No suspect soya substitutes, no attempts to emulate any of the forbidden ingredients – just delicious, honest food.
This diary comes to you mostly from a village in the craggy hills of the Vaucluse in Provence, occasionally from the UK where we have family, and anywhere else our culinary curiosity takes us. Wherever you may be and whatever your interest in reading, we hope you will join us in our exploration of the almost limitless possibilities available to anyone with a bottle of unctuous extra virgin olive oil, a handful of crunchy cloves of garlic, and a bunch of fresh green parsley…