Salt, Sweat & Steam

“Her fast-moving coming-of-age memoir will appeal to anyone who’s been curious about culinary school.”–Eater

“Homesick and heartbroken, Brigid Washington enrolls in an elite cooking school and brings us along for the delicious ride. Salt, Sweat & Steam is a breathtaking culinary roller coaster, and there’s plenty of mouthwatering meals and zippy, yes-chef drama. But this is an immigrant love story above all, and Washington–funny, tender, and hungry–must find her way back to the flavors of home.” –Catherine Newman, author of Sandwich

“Brigid’s a passionate, eloquent, talented food writer who easily stumbled into the elegant storytelling of real life. Her writing situates us in the drama, scholarship, and intimacy of food. What a joy and a gift she and her talent are.” –Kelsey Barnard Clark, Top Chef winner

“What truly makes Salt, Sweat & Steam exceptional is that it is told from the point of view of a young, female, Trinidadian student. It is a fascinating narrative that is a welcome addition to the list of coming-of-age tales.”
–Jessica B. Harris, Ph.D. Professor emeritus Queens College/CUNY, Lecturer, culinary historian, and author of High on the Hog

“Brigid Washington knows food’s power to tell more evocative stories and deepen connections between people. Brigid reminds us to think about what foods best define who, and where, we come from.” –Julia Turshen, New York Times bestselling author

Brigid Washington is a food writer whose work delves into the rich complexities of Caribbean food and culture as it intersects with life in the United States. She is a graduate of the Culinary Institute of America and the author of two cookbooks. Her writing has appeared in Bon Appetit, Epicurious, Food & Wine, Real Simple, The New York Times, and many others. She is Vice Chair of Now Serving, a food insecurity non-profit. She lives in Raleigh, North Carolina.

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