Kate Whiteman has been a food writer and editor for almost thirty years. She has translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffman, and is herself the author of three books: Microwave Fish Cooking, Brittany Gastronomique and The Italian Ingredients Cookbook. She indulges her love of food in her capacity as restaurant inspector and travels extensively in search of new and exciting taste sensations.