Brigid Ransome Washington

Experience

Brigid began her food writing career as a freelance journalist reporting on the local restaurant scene in North Carolina. She was the editor-in-chief of Culinary Institute of America's monthly publication La Papillote and later a contributor to its Mise en Place Magazine. Brigid wrote essays and developed recipes for Food52 and worked as a freelance contributor for The Washington Post, Real Simple, and WW (formerly Weight Watchers). Her connection to her native Trinidad Tobago and the spirit of the West Indian table inspired Brigid to write Coconut. Ginger Shrimp Rum: Caribbean Flavors for Every Season, a cookbook that focuses on four ingredients fundamental to Caribbean flavors and culture. She regularly contributes to such publications as The New York Times, Bon Appétit, Food & Wine, Epicurious, and Southern Living.