A little background about this blog
Ever since I was young girl, I secretly wanted to be a writer the way other people want to be rock stars or Wimbledon champions or astronauts. I never told anyone. And it took decades for me to actually have the chance to give it a try. There’s something about a seven year career itch that takes 20 years to start itching. You don’t take it seriously at first. But there it is, itching at you day after day: try it try it try it.
I listened carefully to what I was saying deep inside and realized that I would finally need to yield to this longing. But how would I start and what would I write? I considered going back to school for my PhD in philosophy; it is something I had always wanted to do. But that might have required moving to a new part of the country for a teaching job afterwards, and my husband and two sons would not be able to move with me (at that point in time). Next.
There is a common sense dictum that you can be “successful” if you do what you love, and another one that writers should write about what they know. I knew I loved philosophy and asking lots of questions, but I also loved to eat and entertain and I knew a lot about cooking and baking. I merged the two- I would write about food. I would be a “food philosopher”. And so my new writing career took shape.
I started writing at the beginning of 2002. But as so often happens, life throws curveballs: after decades of carting around a challenged immune system that led to bad seasonal allergies, two bouts of mono and more cases of strep throat, bronchitis and pneumonia than a person is entitled to have in one lifetime, I was diagnosed with celiac disease at the end of 2002.
After three published books, a revised/expanded edition, one Foodphilosopher.com website, hundreds of classes, demos and speeches, and commitments for several more books, I’ve been getting that same seven year itch again – but after only nine years. Oh my. What to do? I think Wimbledon will have to wait. I am going to road-test the immediacy of the blogosphere with the hope that it will be interesting and fun and keep me going until my next seven (or nine or twenty) year itch arrives.
So welcome to My Gluten-Free Table. It will give you a taste of life in and around my kitchen. I’ll be serving up delicious recipes, commentary, and classic tales of baking and cooking in a home where food is excitement and eating is a celebration.
About Annalise Roberts
After being diagnosed with celiac disease in 2002, Annalise devoted herself to developing gluten-free baked goods that taste just as good, if not better, than their wheat flour counterparts. Gourmet magazine featured several of her recipes in its November, 2005 issue; she was the first gluten-free writer to have her work published in a mainstream food magazine. Since then, her recipes have been featured in newspapers and magazines across the country, including Yoga International, American Dietitian, Today’s Diet and Nutrition, Living Without, Gluten-Free Living, Autism Advocate (magazine of the American Society of Autism), and Today’s Dietitian.
Annalise is the author of three gluten-free cookbooks that are sold in North America and overseas. Translated editions are available in South America and Eastern Europe. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics (April, 2006), was released in September, 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine was released in April, 2009.
Annalise and her sister, Claudia Pillow, PhD, joined forces to write a third book, The Gluten-Free-Good Health Cookbook (January, 2010). The focus of this unique work is on managing daily food-related decisions in order to strengthen the immune system, prevent disease and lose weight by eating real food. It provides food choice explanations and guidance, cooking advice, and more than 140 flavorful, culturally diverse, gluten-free recipes.
Annalise works with celiac support groups across North America and teaches gluten-free cooking and baking classes in the New York metropolitan area. She writes for and manages the www.foodphilosopher.com website with her sister, and recently started a new blog MyGluten-FreeTable.com. More cookbooks are in the works.
Annalise’s background has largely been in communications and marketing. She graduated as a Henry Rutgers Scholar from Rutgers College, earned an MBA from New York University Stern School of Business, worked at CBS, Inc., Dow Jones & Co., Merrill Lynch, two New York City ad agencies, and taught at the Rutgers University School of Business. She lives in New Jersey with her husband and two sons.