Catherine Phipps is a food writer, cookery book author, recipe and product developer and editor. After years of struggling to keep food strictly a hobby, she accidentally ended up running a hotel kitchen in the Caribbean and succumbed to food writing shortly after. Catherine has written about all aspects of food, but her main focus has been books, as she has been collecting food books since she was a child and has a collection numbering several thousands. She has been a food and cookery book reviewer for various titles including The Guardian and the award winning Fire and Knives magazine. She now concentrates on writing books instead of reviewing them. A Damascene-esque conversion to pressure cookers led to her first book, The Pressure Cooker Cookbook, which demystified a piece of kitchen kit most people approach with trepidation. Her latest book is Chicken: Over 200 Recipes Devoted to One Glorious Bird.