Eva Bonis was born in Budapest, Hungary. In 1956, after the Hungarian uprising against the Soviet Union was defeated, she escaped from Hungary and found a new home in the United States. She resides in Massachusetts, has 2 children and 2 grandsons.

Eva visited her native Budapest several times and witnessed first hand the changes that have shaped the Hungarian culinary scene. "New Hungarian Cuisine Traditional and Contemporary Favorites" is Eva's second cookbook. Her first cookbook was a collection of desserts titled "Sensuous Hungarian-American Desserts - 52 Tempting Recipes Each Less Than 300 Calories per Serving."

She was educated in both countries. In Budapest she earned a Chemical Engineering degree from the Technical University of Budapest. Eva also holds a Master's Degree in Library and Information Science from Simmons College. She had positions at M.I.T., University of Massachusetts and with the Jimmy Fund. Her last employment was in the manufacturing industry, managing the Corporate Information Resources Department.

She is a member of the International Association of Culinary Professionals and the Culinary Guild of New England. Her hobbies include, developing recipes, music, opera and dancing. Eva loves to entertain family and friends.