“Summer sizzle: Dishes that highlight ingredients fresh from California’s Centrral Coast region, paired with local wines. Cheers!” —USA Today

“Filled with lush photographs of dishes, vineyards and sun-drenched landscapes, Binn’s cookbook, like any good dinner party, starts with light appetizers, in a chapter called ‘Magic-Hour Grazing,’ and then moves through dishes based on main ingredient, such as ‘From the Ranch,’ and ‘From Garden and Orchard.’ …This is armchair wine travel at its most mouthwatering, and even if you get no farther than your own kitchen the trip will have been worth it.” —Huffington Post

“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.” —

“While many cookbooks are merely a collection of recipes, the newest work from Ms. Binns, who spent her early years on the lost-in-time Hollister Ranch and has lived for the last three years in Paso Robles, is more personal. Interspersed with the recipes, many of which include color photographs, are 25 profiles of area purveyors, from Central Coast winemakers like the legendary Richard Sanford to food artisans like San Marcos Honey and Full of Life Flatbread.” —Santa Barbara News-Press

It’s Tuscany, with cowboys. That’s how Paso Robles author Brigit Binns describes the Central Coast in her newest cookbook.” The Tribune

The Huffington Post lists Brigit’s cult drive-eat-think blog, Roadfoodie, as one of the “Best Food and Drink Websites.” Excerpt: The Chicken Head Incident.

Brigit’s upstate New York kitchen appeared in Saveur magazine in 2006, almost before it was finished. Her indoor and outdoor kitchens in Paso Robles have appeared in various publications, including Wine Enthusiast and Sunset.

One of Brigit’s books, Williams-Sonoma’s The Cook & The Butcher has been praised by Good Housekeeping and was featured in Food & Wine Magazine’s book “25 Best of the Best” for 2012.

Whole Beast Butchery, which Brigit co-authored with San Francisco’s King of Meats, Ryan Farr, was nominated for an IACP Bert Greene Award in the reference and technical category.

How to Roast a Lamb, which she co-authored with New York’s Michael Psilakis, was nominated for best book in the IACP awards, chefs and restaurants category.

“Brigit Binns’s recipes—deliciously inflected with the flavors of Italy, France, North Africa, and Latin America—are immensely friendly and appealing. And so is her writing.”
—James Oseland, Editor-in-Chief of Saveur magazine