COOKING LIGHT THE COMPLETE QUICK COOK

We've teamed up with COOKING LIGHT to offer a manual of over 250 recipes, 400 photos, hundreds of tips, and tons of fun, all to make you a fast, efficient, and (yes) healthy cook. Click on the book to get your copy!

GET YOUR GOAT

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.

THE ULTIMATE PARTY DRINK BOOK

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.

Our Youtube Channel

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.

IT'S ALL ABOUT THE RECIPES.
LEARN THE ART AND SCIENCE OF COOKING.

WINNER OF THE 2009 GOURMAND AWARD at the Paris cookbook show for the "BEST COOKBOOK IN THE WORLD" for "easy recipes." Also a main selection of the Good Cook Book of the Month Club, a selection by NPR as one of the best cookbooks of 2009, and a favorite of the San Jose Mercury--they called us "culinary wonks."

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We're home for the summer. We're so exhausted from the road for months this winter and spring that we've made a commitment to be home from Memorial Day to Labor Day. After that, we're back in the world. Check back for more events.

THE PERSONAL STUFF
DANCING WITH A COLLIE

brought on no doubt by that empty bottle of wine on top of the fridge

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

    A one-book compendium for America's favorite seafood

    THE ULTIMATE ICE CREAM BOOK

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

    Entries in roasted (4)

    Friday
    Sep242010

    Roasted Pears

    Comment6 Comments |

    OK, brace yourself. I warn you: I wasn't prepared for this.

    Roasting? Pears? I know about poaching. And just eating them raw. But roasting?

    Apparently, Bruce got this idea from Chanterelle, the long-lamented, there-forever-but-somehow-goon-too-soon, five-star restaurant in New York City. Chef David Waltuck was kind enough to give us a quote for the back of our HAM tome. And these were apparently quite the hit in the restaurant. I wouldn't know. I just know Bruce's morphed version. And wow, I wasn't ready.

    Hope you are. . . .

    Click to read more ...

    AuthorMark Scarbrough | Posted on DateFriday, September 24, 2010 at 4:45PM | in
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    Friday
    Mar262010

    Chinese-Style Braised/Roasted Leg of Lamb, Part 2

    Comment6 Comments |

    Let's be quick about this. No blather about holiday neuroses. Sometimes, food's the thing. Real food at that. The big task for this recipe is done. Now for the finish.

    Click to read more ...

    AuthorMark Scarbrough | Posted on DateFriday, March 26, 2010 at 9:01AM | in , , ,
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    Thursday
    Mar252010

    Chinese-Style Braised/Roasted Leg of Lamb, Part 1

    Comment7 Comments |

    What is it about holiday meals? Why are they so often the last resort of the hackneyed, the familiar, the tried-and-true?

    Is it because of Great Aunt June's harping on politics? (What is it with her and Grover Cleveland? Did they have a thing back in the day?)

    Is it because someone's bound to bring up something uncomfortable? ("Dear, I remember fondly those lovely daffodils that I gave you last year and that you managed to kill.")

    Or are we just so jangled in this modern world, so made-nuts by bloviating pundits and know-nothing wags, by bail-outs and world-wide collapses, by wars compounded on more wars, that we finally succumb to the ordinary, if only to (as Annie Dillard once wrote) "stick a nickle's worth of sense into our days"?

    Whatever the cause, I'm here with a cure. For the Easter doldrums. (Other things will have to wait.) This Chinese-style leg of lamb will turn the table on its head and offer something new among the staid traditions: the pastel hats and foofy dresses.

    Or you can fix this wonder anytime and be glad of it.

    Click to read more ...

    AuthorMark Scarbrough | Posted on DateThursday, March 25, 2010 at 11:38AM | in , , ,
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    Sunday
    Feb222009

    Roast Rooster

    CommentPost a Comment |

    Last night, we pulled The Ultimate Cook Book off the shelf and cooked up a capon--aka, a gelded rooster. Poor boy. He lost his balls at an early age because there was already another cock on the walk. (Easy, easy pun.) And so our de-cojones-ed kid plumped up like a castrato--thus to become one of life's more exquisite pleasures.

    A capon is a great roast: moist but meaty, not as fatty as a chicken, not as dry as a turkey. Don't get me wrong: I love roast chicken. But the meat can get a little, well, soft. And in all honesty, it's the skin I adore. With a capon, I get it all: perfect skin, firm meat.

    So here we go: a roasted ball-less rooster stuffed with potatoes and sauerkraut.

    Click to read more ...

    AuthorMark Scarbrough | Posted on DateSunday, February 22, 2009 at 12:24PM | in
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