Brigit Binns is a renowned food writer, recipe consultant, and the author or co-author of numerous 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 cooking school and owned a catering business in Europe for 10 years. She and her husband divide their time between New York and Los Angeles.