Brigit Binns is the author or coauthor of more than 24 cookbooks and editor of many others (10 of these books have been for Williams-Sonoma). She has collaborated on books with some of the country’s most respected chefs, including New York's Michael Psilakis, and Los Angeles’ Joachim Splichal. She adapted all the recipes for Chef Psilakis book, How to Roast a Lamb: New Greek Classic Cooking, which has been nominated for a James Beard Award.

Other recent books include Williams-Sonoma's Pizza, Williams-Sonoma Small Plates, and  Bride & Groom Entertaining.  She also created 150 original recipes for the Tavern on the Green Cookbook. Her next book is Williams Sonoma's The Cook & the Butcher.

Her most recent book collaboration is Whole Beast Butchery with Ryan Farr, a butcher in San Francisco.

She wrote The Low-Carb Gourmet; The Palm Restaurant Cookbook; coauthored Cuisine Naturelle and Cowboy Cocktails; and edited Martin Yan’s Asian Favorites. Brigit’s memoir-cookbook is called The Relaxed Kitchen: How to Entertain with Casual Elegance and Never Lose Your Mind, Incinerate the Soufflé, or Murder the Guests.

She is the author of The NEW Slow Cooker, a book with 100 recipes. She just released an enhanced app for the book, which is now on iTunes.

In addition to several appearances on NBC’s Today Show, Brigit has been on various regional television news programs. She developed the concepts and wrote 90 shows for the second season of Food Network’s series Too Hot Tamales.  

Brigit participates in an upstate NY program called “A Greater Sense of Place,” visiting 5th and 6th-grade classrooms to introduce basic cooking skills to the children. She has taught cooking classes for adults all over the country.

She received a B.A. in Chinese studies from Lewis & Clark College and also studied at Georgetown University, Soochow University, Taipei, and Monterey Institute of International Studies. When she lived in Europe for ten years, 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. Brigit has traveled extensively in Italy, France, Spain, Britain, and the interior of the U.S.A. and writes a driving-and-eating blog, www.roadfoodie.com

Her regular column, “The Raw and the Cooked,” appears in the magazine InsideOut Hudson Valley. She has been published in Saveur, Food & Wine, and Variety, among other publications.

Brigit also has extensive behind-the-scenes restaurant experience. She consulted on a re-working of the menu at Beverly Hills’ famous Maple Drive restaurant and subsequently, Chef Eric Klein was named Best New Chef in Los Angeles by Food & Wine magazine.  She was hired by SkyChefs Inc, the largest catering company in the world, to supervise the creation of a 400-recipe kitchen handbook for an Eatzy’s-style prepared-food marketplace.

Brigit lives in upstate New York and on the central coast of California. Her website is www.brigitbinns.com and her blog is www.roadfoodie.com