Clodagh McKenna trained as a chef at Ballymaloe Cookery School and then went on to work as a chef in Ballymaloe House for 3 years. She is editor of the Slow Food Ireland Guide to Producers and writes a weekly column ‘Food Matters’ for the Sunday Tribune and The Irish Examiner, and a monthly column for Food and Wine Magazine. She has appeared as a cook and promoter of local produce on RTE’s ‘Out of the Blue’, BBC’s ‘Rick Stein’s Food Heroes’, TV3’s Ireland AM Show and is a regular chef presenter for UKTV’s Good Food Live and Good Food Bites and RTE’s ‘The Afternoon Show’. She also has her own weekly radio program on RTE Radio 1 called ‘Winter Food’ on Saturday evenings at 7.30.
Clodagh McKenna trained as a chef at Ballymaloe Cookery School and then worked in the kitchens at Ballymaloe House for 3 years. A talented food writer, she has columns in the Irish Examiner, The Mail on Sunday, and RSVP magazine, and contributes to numerous other publications. Clodagh has appeared on many Irish television programmes and is currently filming a new food series for RTE. She now lives in Italy and lectures at the University of Gastronomic Sciences in Colorno.
![Donabe: Classic and Modern Japanese Clay Pot Cooking [A One-Pot Cookbook]](http://prodimage.images-bn.com/pimages/9781607747000_p0_v2_s90x140.jpg "Donabe: Classic and Modern Japanese Clay Pot Cooking [A One-Pot Cookbook]")
