This truly comprehensive and fascinating collection of recipes includes all the culinary delights of the region that stretches from the Baltic Sea in the north to the Black Sea in the south.

Catherine Atkinson is a trained Cordon Bleu cook and holds a degree in Home Economics. She was worked in various hotels and restaurants, including the Roux Brothers' patisserie. Her catering experience led to work in publishing--creating recipes and styling food for photography--and she became Deputy Cooking Editor on Woman's Weekly and later Me magazine. Catherine now works as a freelance food writer and consultant for various food and lifestyle publications, and has written several cookbooks. Trish Davies is home economist and food specialist with over 20 years of experience in the food industry. She has worked as an editor on a number of food magazines, as a writer, recipe creator, cooking demonstrator and lecturer. Trish has also worked preparing food for television, advertising and promotional photography.