COOKING LIGHT THE COMPLETE QUICK COOK

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The first-ever, all-goat book: meat, milk, and cheese. Click the jacket to get your copy of this ground-breaking book on the world's most consumed--and here's the kicker: most sustainable--animal.

THE ULTIMATE CHOCOLATE COOKIE BOOK

More holiday baking ideas! This time, for the cookie jar. Click the picture of the jacket to get your copy.

SEVEN STEPS TO GET OFF PROCESSED FOOD

Click on the book jacket for your copy. Simple steps, a hundred recipes, lots of motivational help, all in an easy plan that starts small and could change your life!

COOKING FOR TWO

Every dish for just two--and no waste. Cut it, open it--and use it. It's a feast for twosomes.

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Up, shaken, frozen, pitcher punches, shooters--here's a guide to drinks to make your next party a splash!

BRUCE (AKA The Chef)

MARK (AKA The Writer)

 

DREYDL (AKA The Dog)

OUR ULTIMATE TOME WITH 900 NEW RECIPES

Our big compendium cookbook--900 new recipes, tons of cooking tips. You'll be an ultimate cook in no time.

Want to see a video on this book. Check it out here.

THE ULTIMATE MUFFIN BOOK

Get your muffins! The chocolate chip ones soon became a holiday tradition in our house.

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Want to see more? Come on over to our youtube channel. We're cooking up a storm! Check it out here.

THE ULTIMATE PEANUT BUTTER BOOK

America's favorite spread? Yes, but also the world's. Wait until you see all the no-cook Asian sauces, the African stew, the Filipino braise, and a host of favorites from breakfast to dessert!

FIRE UP THE GRILL FOR GREAT PIZZA

Our brand-new pizza book. That's the squash, caramelized onion, and pine nut pie. And there are 89 more.

THE ULTIMATE POTATO BOOK

Spuds forever! We love everything about the potato--and in this book, we made our favorite vegetable front and center since every recipe is a main course with spuds aplenty.

WE TAKE DOWN THE TOP 101 FOOD AND COOKING MYTHS!

Check out our fractured take-down of the top 101 food myths! Does an avocado pit stop guacamole from turning brown? Do you gain more weight if you eat at night? Do microwaves cook from the inside out? Has your grandmother been lying to you? No, no, no . . . and probably. Click the pic to order your copy today!

THE ULTIMATE CANDY BOOK

Start your holiday baking! It's one of our best-selling books--and a sure way to fill your holidays with treats galore!

LOOK WHAT BOOK GOT NOMINATED FOR A JAMES BEARD AWARD THIS YEAR!

Our hymn to porky backsides: American country ham, European dry-cured hams, wet-cured hams, and even fresh hams, the best pork roasts ever. FINE COOKING calls the book "a witty ode to pork." Click on the cover to get your copy.

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Bruce's Blog

Bruce has his own blog. A knitting blog. Knits Men Want. It's a companion site to his new knitting book: ten rules every woman should know before she knits for a man--plus ten patterns men are guaranteed to like. And I do. I have some of the sweaters. And I wear them. Imagine that. Check on the cover to check it out.

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    THE ULTIMATE SHRIMP BOOK

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    The book that started a whole career. A quarter million copies in print and still going strong!

    Entries in rhubarb crisp (2)

    Monday
    May232011

    Apricot Rhubarb Crisp with an Oat/Pecan Topping

    Comment6 Comments |

    I've betrayed my Southern roots. Well, in so many ways. By not having heirloom china, for one thing. But also because I prefer--get this--crisp to pie.

    Yep, all too true. My ancestors are rolling over in their Pea Ridge and Lookout Mountain battlefield graves. But so be it. I'm too in love with that crisp topping, the fruit down in. I like the crunch, the luxurious softness, all together in one spoonful.

    You know that's how we experience satiety, right? By a greater range of textures, even more than tastes. It's all in our seven-step plan to get off processed food, the book for which this blog was named (here).

    So all said and done, I want more crisp. And now that fruit is coming back into our lives after this long winter, I want one now. Particularly with a pecan crunch topping. Ready?

    Click to read more ...

    AuthorMark Scarbrough | Posted on DateMonday, May 23, 2011 at 2:28PM | in ,
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    Monday
    May312010

    Rhubarb Crisp

    Comment1 Comment |

    Have I told you this? Besides being a cookbook writer and all-around eater, I'm also a news junky. I read several papers a morning, follow a whole host of political blogs of all persuasions.

    So I was a little irritated by that grouchy op ed from E J Dionne in this morning's Washington Post. Yes, it's Memorial Day here in the U. S. And yes, it's about honoring our war dead. And yes, it's important.

    But no, I'm not laying the bunting over graves today. I'm doing what most Americans are doing: enjoying the first taste of summer bliss, of the peace that passeth hot weather. It seems to me that's a great way to honor those who have died: I'm at peace in the world they helped to create. I'm not going to argue just wars or unjust wars today. But soldiers die hoping that those left behind will live in some sort of peace and contentment. Politicians and bureaucrats go to war for other reasons, many of them not worthy of celebration. But soldiers die for hope. And today, in the sunshine, enjoying the beautiful weather, gardening and working in the yard, I think I'm honoring that hope. The peace that passeth hot weather.

    Bruce is about it his own way--which mostly means cooking great food, his peace, about like this rhubarb crisp, a fantastic treat this time of year.

    Click to read more ...

    AuthorMark Scarbrough | Posted on DateMonday, May 31, 2010 at 3:38PM | in ,
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