Brigit Binns lives and works in the wine country of Central California, thirty minutes from the Pacific and equidistant between Los Angeles and San Francisco. She is the author or co-author of twenty-five cookbooks, editor of many more, and has been lucky enough to turn her passion for food and the great outdoors into a career.

Along the way she has translated countless complex restaurant dishes into home-cook friendly recipes, enjoyed by legions of grateful cooks. She’s worked with such luminaries of the culinary world as Joachim Splichal, Michael Psilakis, and San Francisco’s “King of Meats,” Ryan Farr. (The last two of these chef’s books—which Brigit was instrumental in creating—were nominated for IACP awards.)


Photo of Brigit Binns and Stella


Media events and publicity for Brigit's brand new book, The New Wine Country Cookbook: Recipes from California's Central Coast, are coming fast and furious since the official book launch in early May. Images and recipes reflect the luscious bounty and sun-kissed sensibility of California's fastest-growing wine region. This richly-illustrated book radically "ups the bar" for books about this oh-so-happening destination, and the press has taken notice.

There's a golden, carefree style that characterizes California cooking. -- Denver Examiner

The recipes reflect this feeling of blending the old and the new. They are made with fresh ingredients local to the Central Coast (which, admittedly, could fill a Whole Foods) and feel on par with the inspired dishes we'd find in any hip and trendy restaurant. But they also draw on Mediterranean culinary traditions, making them feel familiar, slightly careworn, and deeply comforting. --

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