Just Married & Cooking
is an instant classic that every young couple should put on their gift registry. Yes, it’s a great collection of recipes, as easy as they are delicious and interesting. But more than that, it’s an owner’s manual for the heart of a household, as inspiring to (ahem) older couples as it is essential to newlyweds. And Brooke and James—just married, themselves—have written just the way they cook: with wit and warmth and unfussy Southern charm.
—Ted Allen, host of Food Network’s “Chopped”
"This scrumptious debut cookbook tackles the ins and outs of cooking as a couple. Real-life couple Daily News
columnist Parkhurst (Belle in the Big City
, 2008) and chef Briscione (winner of the Food Network series Chopped
) reveal not just their own expertise but an endearing empathy for kitchen novices. Foodie anecdotes add spice, and there is even a splash of food history. But it is the authors' tricks-of-the-trade advice that adds most to this perfect Mint Julep of a book—and yes, that recipe is here, too. An exciting, essential volume that delivers on every front."
"A great gift for newly engaged, married, and domestic partners." --Publishers Weekly
About the Author
is an author, foodie, new mom and home cook. Her debut novel with recipes, Belle in the Big Apple
(Scribner, 08’), features a small town Southern girl who moves to New York City
in search of a career--and a good meal. Brooke currently pens an online food column, “Full Plate,” (think Carrie Bradshaw-turned-June Cleaver) for the New York Daily News
. She has also hosted ABC’s internet and digital cable food series in addition to acting as the lifestyle/cooking correspondent for Conde Nast’s debut web network. Brooke has been featured on television and in such national and international media outlets as the BBC, Donny Deutsch, New York Times
, New York Daily News
and New York Post
She and her chef husband, James Briscione, have been featured in The Knot
and The Nest
magazines as the “Newlywed Culinary Dream Team” (Oct-Dec issue, 09’). They currently teach couples cooking classes at New York City
of Culinary Education
and at the artist’s studio, Studio B, in Alys Beach, Florida
. Together, Brooke and James pen a couples cooking column for MyScoop Media.
Brooke, James and their 9 month-old daughter, Parker Lee, currently live and cook in Manhattan
’s West Village
. James Briscione
grew up with the foods of the South. In Birmingham, Alabama
he cooked with James Beard award-winner Frank Stitt. Under Stitt’s tutelage, James learned to create refined Southern cuisine by selecting only the freshest local ingredients. At age 24, James became Chef de Cuisine at the famed Highlands Bar and Grill.
A move to New York City
and to Restaurant Daniel came next. As a sous chef in the private dining room, James cooked for the international elite executing dinner parties to French, 4-star standards. James currently works as a chef-instructor at The Institute of Culinary Education.
Briscione and his wife, Brooke Parkhurst, who both hail from Pensacola
, now write and cook together from their West Village
apartment in New York City
. Their first cookbook, Just Married and Cooking
(Scribner ’11) will act as a cooking and lifestyle entertaining guide for the uninitiated, the newly married and kitchen challenged. He appeared on the first season of Food Network’s Chopped and walked away the champion. He returned to Chopped in Fall 2010 to compete in the champions tournament.
James has also been featured in on-line cooking segments for ABC News Now, delish.com and Conde Nast, as well as Martha Stewart Radio on Sirius.