Brigit Binns is the author or co-author of twenty-one 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, to write their cookbooks. She's translated countless complex restaurant recipes into home cook-friendly food. 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. She's always entertained as though her life depended on it, and did have a habit of re-inventing the wheel for each dinner party, often with rather unfortunate results. Many of these stories – only amusing in retrospect – are documented in the book on your right. Because, after three marriages on two continents and dinner party disasters in cities and towns across the globe, she finally learned the truth: cooking great food doesn’t have to be stressful. 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 clip of her 10.19.07 Today Show appearance. All of the above are day jobs. Brigit's true passion is Roadfoodie. |
![]() Brigit's culinary memoir with 75 recipes, The Relaxed Kitchen: How to Entertain with Casual Elegance and Never Lose Your Mind, Incinerate the Soufflé, or Murder the Guests (St. Martin's Press). |
"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
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| SELECTED PUBLISHED AND
UNPUBLISHED ARTICLES AND
RECIPES The Forty Dollar Tomato (InsideOut Hudson Valley; September '08) Bone This! (InsideOut Hudson Valley; August '07) Cundy's Harbor Linguine (unpublished; with many succulent photos) Scrambled Eggs
with Smoked Salmon, Diced Avocado,
and Sriracha Sauce (from Williams-Sonoma
Breakfast)
Linguine with Mortadella and Arugula a la Tony (from The Palm Restaurant Cookbook) Wild Mushroom Macaroni and Cheese (from Sunset Select Magazine) Fire-Roasted Niman Ranch Pork Belly, For the Ladies (unpublished; with succulent photos) The Evolution of Mr. Beef (a version of this story is included in The Relaxed Kitchen) Steamed Oysters in Sake Cups with Warm Tomato-Chive Vinaigrette (from cooking.com) Oyster-Wasabi Shots with Aquavit (from The
Low-Carb Gourmet)
Artichokes with Béarnaise (from Williams-Sonoma: Sauce) Soft-Boiled Egg Salad with Arugola and Pancetta (from LowCarb Living Magazine Presents: Summer Entertaining) Shirred Eggs on Spinach with Crispy Breadcrumbs (from Williams-Sonoma: Breakfast) Vietnamese Salad on Sushi-Grade Yellowtail (from The Low-Carb Gourmet) |
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