The author or co-author of @30 cookbooks—eleven of them for Williams-Sonoma—as well as editor/ghost-writer of many others, Brigit has collaborated with some of the country's most respected chefs, including New York's Michael Psilakis and Los Angeles' Joachim Splichal, Hans Rockenwagner, and Jean-Francois Meteigner. She has not only written over two thousand recipes, she's translated countless non-user-friendly restaurant recipes into language (and results) the home cook can be proud of. She also developed over 400 recipes for Weber Grills, and as a result owns eight grills and two pizza ovens.
Back-story: A Los Angeles native, Brigit lived in Europe for ten years, where she graduated from England’s Tante Marie cooking school, owned a catering business in Spain, and edited the Costa del Sol’s English-language magazine. She now lives in California’s Central Coast wine country. She has a brown-and-white dog named Lucy, a "tweenie" dachshund named Bosco, and a wonderful husband, Casey (aka “Paso Wine Man”—see the viral videos on Youtube). Together, they make Brigit's life most eminently worth living.
Television:
In addition to three appearances on the Today Show and various visits to regional television news programs, she developed the concepts and wrote 90 shows for the second season of Food Network's series Too Hot Tamales.
Teaching, Training, Travel:
Brigit has taught cooking classes for adults and children all over the country, including 100 classes at her culinary retreat/vacation rental in Paso Robles.
She earned a B.A. in Chinese Studies from Lewis & Clark College (additional coursework at Georgetown University, Soochow University, Taipei, and Monterey Institute of International Studies). Currently, she is absolutely committed to learning Italian.
Brigit has traveled extensively in Italy, France, Spain, England, and the interior of the U.S.A. Her irreverent drive-think-eat blog, Roadfoodie, became a cult classic and was named one of the "Best Food & Drink Websites" by the Huffington Post. It is no longer active, but some posts are still available in archive form.
