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Clarissa Hyman is an award-winning freelance writer, specialising in all aspects of food and travel. She contributes to a wide range of newspapers, magazines and guides, and has had three books published: Cucina Siciliana (2002), The Jewish Kitchen (2003), and The Spanish Kitchen (2005). She has been shortlisted for all of the major cookery writing awards, and won Food Writer of the Year at the 2002 Glenfiddich Awards.
Clarissa has a background in television production, and is a distinguished journalist with work published in The Times, Country Living, Food and Travel, Food Illustrated, Daily Telegraph, Sunday Telegraph, The European, the Good Food Guides and the Egon Ronay Guides. Her interest in food is broad-based, taking in producers, ingredients, restaurants, recipes, food policy and consumer trends, and she uses food as a means to explore a wider world of culture and history, art and agriculture. She is a member of the Guild of Food Writers, and co-leader of the Slow Food convivium in her home city of Manchester.
Recent books:
The Spanish Kitchen (Conran Octopus: 2005)
The Jewish Kitchen (Conran Octopus: 2003)
Cucina Siciliana (Conran Octopus: 2002)
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