Brigit Binns is the author and 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 her recent book, The Relaxed Kitchen: How to Entertain with Casual Elegance and Never Lose Your Mind, Incinerate the Souffle, or Murder the Guests.
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.