Depending on how you do the math—was she the author, or the co-author?—Brigit’s next cookbook will be her twenty-fifth. She’s been lucky enough to help some of this country’s most respected chefs, like New York’s Michael Psilakis and Los Angeles’ Joachim Splichal, turn their cookbook dreams into reality.
Meat has been much on her mind of late—not that it was ever far from the forefront. The Cook & The Butcher, her eleventh book for Williams-Sonoma, is now in wide release after six months exclusive to Williams-Sonoma stores and online. Her book collaboration with the “rock-star” butcher Ryan Farr—San Francisco’s “King of Meats,”—Whole Beast Butchery, has just been nominated for a 2012 IACP award.
Her next book, The New Wine Country Cookbook: Recipes from California's Central Coast Wine Country, will celebrate the food and winemakers California’s fastest-growing wine region: “Paso Robles is a region full of mavericks and innovators. Utterly unpretentious, it's the sort of place where people from other regions in California gravitate when they find themselves tired of the too-slick, too-pricey scenes in neighboring wine regions. French wine nobility cultivate vineyards next to fourth-generation cowboys, and for every sleek new wine bar, there's a cowboy saloon with moose heads hung on the walls.”– Justluxe.com
Brigit now lives happily full time in California's Central Coast wine country. Her black-and-white dog Stella and fabulous husband, Casey (aka the Wine Spectator-award-winning Paso Wine Man), together make her life most eminently worth living.
A little back-story: During the ten years she spent living in Europe, Brigit graduated from England’s Tante Marie cooking school, lived and catered in Spain for three years, and edited the Costa del Sol’s English-language magazine.
© Brigit Binns