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If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

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Brigit Binns

Biography

Brigit just turned in the manuscript for her twenty-fifth cookbook: Feast & Vine: Cooking from California’s Central Coast Wine Country, which will be published by Andrews McMeel Press in early spring 2013. This four-color, coffee-table-esque book will celebrate the food, wine, and luscious lifestyle of the fastest-growing wine region in the world. Brigit’s 120 California- and wine-centric recipes will be complemented by evocative landscape and styled food photography by Bay Area photographer Colin Clark.

The Cook & The Butcher, her eleventh book for Williams-Sonoma, is now in wide release after six months exclusive to W-S stores and online. Her other meat book, Whole Beast Butchery—a collaboration with San Francisco’s “King of Meats” (the “rock-star butcher” Ryan Farr)—came out last September. Another of her recent collaborations, Mr Sunday's Soups (with Lorraine Wallace), topped the Amazon cookbook rankings for many months.

She has also been lucky enough to help some of America’s most respected chefs turn their cookbook dreams into reality (including New York’s Michael Psilakis—How to Roast a Lamb earned a James Beard nomination—and Los Angeles’ Joachim Splichal).

In addition to three appearances on the Today Show and visits to various regional television news programs, she developed the concepts for, and wrote, 90 shows for the second season of the Food Network’s series <.i>Too Hot Tamales. At the time, the two hosts felt they had exhausted the Mexican repertoire and wanted to feature other Latin cuisines. Brigit brought Brazil, Cuba, Peru, Spain, and Portugal into their kitchen, thus helping launch the pan-global explorations of what became one of the most popular shows on the network. A native of southern California, Brigit lived in Europe for ten years, where she graduated from England’s Tante Marie cooking school, owned a catering business in Spain, and edited the Costa del Sol’s English-language magazine. Her time is now divided between California’s Central Coast wine country and New York’s Hudson Valley.