Eric Treuille has been passionate about food since he worked as a mitron (baby baker) in his uncle's boulangerie in southwest France. At the age of fourteen, he was apprenticed as a charcutier and went on to complete his culinary studies in Paris. He cooked professionally in Paris, London, and New York until work as a food stylist with Anne Willan and Le Cordon Bleu introduced him to the world of cookbooks. Currently director of the Books for Cooks cooking school in London, Eric is also the author of Hors d'oeuvres, Pasta, Grilling, The Organic Cookbook, and Le Cordon Bleu's Complete Guide to Cooking Techniques. He divides his time between France and London, where he lives with his wife, Rosie, and their two dachshunds. Ursula Ferrigno grew up on her father's farm in southern Italy, where she was taught to cook by her grandmother. After completing her studies, Ursula set up a vegetarian catering company, and then went on in 1984 to open the first vegetarian restaurant in northwest England. Its tremendous success prompted Ursula to take up writing, and she is the author of three critically acclaimed books.

Ursula is an enthusiastic teacher, and holds classes on Italian cuisine and breadmaking - her particular culinary interest. She lives in England.