Lucinda Bruce-Gardyne studied Physiology at the University of London. After graduation, she trained at Leiths School of Food and Wine in London and worked as a section chef at Conran's Bibendum restaurant. Lucinda Bruce-Gardyne

In 1998, she returned to teach at Leiths, where she was commissioned to write the Leiths Techniques Bible.

She now lives in Edinburgh with her husband and three children, two of which suffer from dairy, egg and wheat allergies. Scotsman.com Living

After publishing her book on cooking for food allergies in 2007, Lucinda worked on developing the recipe for a perfect, fresh gluten-free loaf. In April 2009, Lucinda launched Genius Fresh White and Brown Gluten and Wheat Free bread into the retail market the UK and founded the company Genius Foods Ltd Genius Gluten Free geniusglutenfree.com based in Edinburgh.Genius bread has won three awards since its launch — Award for the Most Innovative Product from Coeliac UK Coeliac UK; Award for Innovation at the Foods Matter Free-From Food Awards Free From Food Awards; and Award for Innovation at the Bakery Industry Awards Bakery Industry Awards.

Leiths Techniques Bible

Co-authored with Sue Spaull

• Published 2003 by Bloomsbury. ISBN 0-7475-6046-3

The book has won two major awards since publication:

• "Best Book in the World for Food Professionals", Gourmand Book Awards, 2003 Best Professionals
• Top 10 "The Most Useful Cookery Books Ever", Waitrose Food Illustrated, 2005. The Most Useful Cookery Books Ever - Writers and critics - Celebrities and articles - Food - Waitrose.com

How To Cook For Food Allergies

• Macmillan. ISBN 1-9057-4404-8
• Published: 19 October 2007
• US Edition due to be published: 10 January 2008 under the title Food Allergy Cookbook by Readers Digest. ISBN 0-7621-0896-7