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.

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 MUFFIN BOOK

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

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.

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."

THE BLOG ROLL
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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
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.

EMAIL ME
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    DANCING WITH A COLLIE

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

    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!

    Welcome to our website. That's me, Mark Scarbrough, on a ferry to Newfoundland, one of my favorite places ever.

    Bruce and I are the most published cookbook team in North America with twenty-one books and counting (and NOT counting the ones ghost-written for celebrities), hundreds of articles, several national columns, and over 10,000 original recipes deveoped and tested in our kitchen.

    Why's everything "I" and not "we"? Because I'm the writer and Bruce is the chef. The food is mostly his--although I do cook once in a while. I'm the voice.

    About that title, Real Food Has Curves: yes, it's the title of one of our books; but it's more than that. I have a good friend in Austin whose mantra is "real is good." She means it about relationships, self-image, and life's important things--but it holds true for food, too. And real food definitely has curves: voluptuous eggplants, curvy shrimp, mashed potatoes. 

    When you first look at this site, the food blog runns on the left of the page (where these words are now appearing). There are recipes, cooking techniques, discussions, and even a few product reviews. 

    All the recipes are ours, some original to the site, most adapted from our books. Bruce and I have been in the business for about 12 years now--longer, if you count the fact that he went to chef school in the early '80s (before going off to a career in advertising) and that I wrote some of the original food and travel content for AOL back in the mid-90s (after giving up a career in academia).

    Back on the site, there are two columns immediately to the right of the main food blog. There's a short-hand guide to all the stuff on this site--as well as links to other food sites a form to allow you to contact me directly. There are links to an index of all the blog chapters (aka categories) as well as lists of individual posts. And there's a complete list of our books, with links to buy them on amazon.

    As I said, our career is a tandem one: Bruce cooks and I write. But I have told Bruce he should feel free to chip in. He comes in for some good ribbing, so all's fair in love and blogging.

    I hope you'll spend some time, drop a comment or two, come back, and see what's new. We're glad you found us.