 Brigit's twenty-fourth cookbook—the eleventh with her friends at Williams-Sonoma—is The Cook and the Butcher. This meat-lovers manual will be available in Williams-Sonoma stores on February 21, and nationwide by summertime (just in time for grilling season). |
Brigit Binns is
the author or co-author of twenty-four
cookbooks and
editor of many
others. She has helped some of the
country’s most respected chefs, including New York's Michael Psilakis
and Los Angeles’ Joachim
Splichal, create cookbooks. Brigit has written many cookbooks for Williams-Sonoma; her recipes are "deliciously inflected with the flavors of Italy, France, North Africa, and Latin America...immensely friendly and appealing. And so is her writing." -- James Oseland, editor of Saveur magazine. The Huffington Post lists her opinionated drive-eat-think blog, Roadfoodie, as one of the "Best Food and Drink Websites.” Currently, she is working on a book with San Francisco’s “King of Meats,” butcher Ryan Farr on Whole Beast Butchery, for Chronicle Books. Her recent collaboration, Mr Sunday's Soups (with Lorraine Wallace), has topped the Amazon cookbook rankings for over a month. Her collaboration with Michael Pslakis, How to Roast a Lamb, earned a James Beard nomination for this hot Manhattan chef. Brigit lived in Europe for ten years, where she graduated from England’s Tante Marie cooking school, owned her own catering business, and edited the English-language magazine of Spain’s Mediterranean coast. Browse all of Brigit's books,
some recipes and magazine articles... and see her kitchen in Saveur magazine, March '06 And here is a video of her third Today Show appearance. Breaking News: The enhanced iPad App of Brigit's W-S NEW Slow Cooker Cookbook has just been released! |
Praise
for Brigit's books:
"It's a trip around the world. It's a trip through life. Not only will The Relaxed Kitchen alter the way you cook; it may just alter the way you think--about food--and about you. Don't miss this one!" --Linda Ellerbee |
"Brigit Binns’ recipes—deliciously inflected with the flavors of Italy, France, North Africa, and Latin America—are immensely friendly and appealing. And so is her writing." --James Oseland, Editor-in-Chief, Saveur |
“The Relaxed Kitchen opens with a promise, and then keeps it: using this cookbook you will enjoy your kitchen and culinary life with friends a lot more, and so will they!” --Jeremiah
Tower
|
Chef Michael Psilakis' first cookbook, How to Roast a Lamb (Little Brown '09),
for which Brigit adapted all the recipes, has been nominated for a James Beard Award.
In 2010, her huge, luscious, and colorful Williams-Sonoma book: The NEW Slow Cooker Cookbook—with 100 recipes—pioneered
a fresh and appealing approach to this beloved appliance.
In 2009 and 2008, Williams-Sonoma released three solo books by Brigit:
the gorgeous Bride and Groom: Entertaining,
Pizza, and Small Plates.
As Williams-Sonoma's spokesperson for the Food Made Fast series,
she demonstrated recipes from the entire series on the Today Show, and at W-S stores around the country.
(For personal appearances, please contact Ellis Trevor at Macmillan Speakers, 212.561.8288 or Ellis.Trevor@macmillan.com
