Brigit Binns is the author or co-author of nineteen cookbooks and editor of many others. She has also co-authored cookbooks with some of the country’s most respected chefs, including Los Angeles’ Joachim Splichal, and has 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. While pursuing her career, she has 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. But after three marriages on two continents and dinner party disasters in cities and towns across the globe, she’s finally learned the truth: great cooking doesn’t have to be hard. These days, her kitchen is very relaxed! Browse all of Brigit's books, some recipes and magazine articles... See her kitchen in Saveur magazine, March '06 And here is a video clip of her 10.19.07 Today Show appearance. |
 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
|
Brigit is the spokesperson (and author of several books) for a new series from Wiliams-Sonoma called "Food Made Fast." She cooked the Salmon Niçoise Salad from her latest book Food Made Fast: Salad on the Today Show on March 12 '07. Last October she demonstrated recipes from the entire series at Williams-Sonoma stores around the country, appeared on various local television morning shows, and continues to participate in country-wide radio interviews.
Food Made Fast: Small Plates will be released October '07, and Williams-Sonoma Bride & Groom: Entertaining will be out in Spring of '08.
She contributed 20 original recipes to The Hungry Scientist, by Lily Binns and Patrick Regan Buckley, coming soon from Collins.
And, she recently finished writing (and eating lots of) Pizza, again for a Williams-Sonoma book.
(Brigit's driving blog, Roadfoodie, is here)
