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.