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). |
Praise
for The
Relaxed Kitchen:
"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
|
She recently finished writing the recipes for chef Michael Psilakis' first cookbook. It will be released by Little Brown in late 2009.
She wrote 150 recipes for the Tavern on the Green cookbook, released in January '09 by Artisan Books.
The incredibly gorgeous new book Bride and Groom: Entertaining also hit the shelves in January.
Brigit had two new books published in 2008: Pizza and Food Made Fast: Small Plates.
All three books above are from Wiliams-Sonoma.
Brigit cooked the Salmon Niçoise Salad from her 2007 book Food Made Fast: Salad on the Today Show on March 12, 2007.
As official spokesperson for the Food Made Fast series, last October she demonstrated recipes from the entire series at Williams-Sonoma stores around the country.
(For personal appearances, please contact Ellis Trevor at Macmillan Speakers, 212.561.8288 or Ellis.Trevor@macmillan.com
