Brigit Binns is an award-winning cookbook author, food writer, and culinary historian. She has written over 20 cookbooks, including The New Wine Country Cookbook, The New Vegetarian, and The New Whole Grains Cookbook. She has also written for numerous publications, including The New York Times, Food & Wine, and Saveur. Brigit is passionate about exploring the history and culture of food, and her work has been featured in the Smithsonian, the Los Angeles Times, and the San Francisco Chronicle. She is a sought-after speaker and teacher, and has been a guest on numerous television and radio shows. Brigit is dedicated to helping people discover the joys of cooking and eating well.