Contact
One address, and a person reads it
No form, no ticket number, no chatbot. It goes to a mailbox somebody opens.
The thing I most want to hear
A recipe that didn’t work. These books make a specific claim, that every swap has a stated cost and the cost is accurate, and the only way to know whether that holds is people cooking them.
If you email about a recipe, the useful things to include are:
- Which book and which dish
- What went wrong, in whatever words come naturally
- Whether you had made the traditional version before, which matters a lot
You do not need to be polite about it. “The baked milanese was soggy and you said it would be crisp” is exactly the email that improves the next edition.
Other things
| If you are | Then |
|---|---|
| Asking for a review copy | The review list is the fastest route |
| A journalist or a blogger | Say what you need and by when. Extracts and figures are yours. |
| Asking about a nutrition figure | Quote the dish. Every figure traces to a named database row printed in the book’s appendix, so this is usually answerable in one reply. |
| Exercising a data right | Same address. See your rights. |
| Selling search engine optimisation | No, thank you |
What I cannot help with
Anything medical or dietary. Danny is a cook, not a nutritionist, and an email asking whether a recipe suits a particular condition will get a polite pointer to a dietitian rather than an answer. That is not evasion, it is the honest limit of what a cookbook writer knows about you.