About the Author
Catherine Atkinson is a trained Cordon Bleu cook and holds a degree in Home Economics. After graduating she worked in various hotels and restaurants, including the Roux Brothers' patisseries. Her catering experience led to work in publishing - creating recipes and styling food for photography - and she became Deputy Cookery Editor Woman's Weekly and later Me Magazine. Catherine currently works as a freelance writer and is a consultant for various food and lifestyle magazines, and contributor to several books. Maggie Mayhew is a freelance cookery writer, food stylist and home economist, contributing features to several national women's magazines such as Family Circle, Essentials and Homes and Ideas. Before starting her freelance career, she was Deputy Food and Wine Editor of Living Magazine for five years.