Brigit Binns

Brigit Binns has authored or co-authored twenty-five cookbooks, many of them for Williams-Sonoma. She's also helped many of this country's most respected chefs--like New York's Michael Psilakis ("How to Roast a Lamb", Little Brown, 2009) and Los Angeles' Joachim Splichal ("Patina: Spuds, Truffles, and Wild Gnocchi", Collins, 1995)--turn their cookbook dreams into reality. "The Cook & The Butcher", her eleventh book for Williams-Sonoma, has won wide praise. Her book collaboration with the "rock...See more