Brigit’s upstate New York kitchen appeared in Saveur magazine in 2006, almost before it was finished. A new kitchen is now underway in Paso Robles.
Her most recent book, Williams-Sonoma’s The Cook & The Butcher has been praised by Good Housekeeping and will be featured in Food & Wine Magazine’s upcoming book “25 Best of the Best” for 2012.
In 2010, How to Roast a Lamb, which she co-authored with New York’s Michael Psilakis, was nominated for best book in the IACP awards, chefs and restaurants category.
"Brigit Binns’s 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 of Saveur magazine
"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!"
“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!”
© Brigit Binns