Brigit Binns

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Brigit Binns is a well-known food writer, recipe consultant, and the author or coauthor of over 25 cookbooks, including The Cook & The Butcher, Small Plates, Salads, and Bride & Groom Entertaining for Williams-Sonoma and The Relaxed Kitchen. She is a graduate of England’ s Tante Marie Culinary Academy and owned a catering company in Europe for a decade. She and her husband divide their time between California’ s Central Coast wine country and New York’ s Hudson Valley.