Bruce Weinstein

Bruce Weinstein’s background lies in advertising. While working as a creative director in some of New York’s top agencies, he maintained connections in the food industry, connections that took root when he attended Johnson and Wales. While directing projects for Tide and Doubleday, he freelanced to create brands like Lea and Perrins Barbecue Sauce and cocktails for Disney World’s Pleasure Island. This culinary sidelight led to his first book, Frozen Drinks With or Without the Buzz (Clarkson Potter, 1997). Mark Scarbrough started his professional life as an academic. He did his graduate work at the University of Wisconsin—he was the department’s lecturer for its introductory courses. In 1992, he was hired by Saint Edward’s University in Austin but also took a small job writing food content for an internet start-up: AOL. In 1997, he moved to New York to pursue writing full-time. Bruce and Mark’s first cookbook, The Ultimate Ice Cream Book (Morrow, 1999), proved a smash hit and spurred on the "ultimate" series that now includes The Ultimate Party Drink Book (2000), The Ultimate Candy Book (2000), The Ultimate Shrimp Book (2002), The Ultimate Brownie Book (2002), The Ultimate Potato Book (2003), The Ultimate Muffin Book (2004), The Ultimate Chocolate Cookie Book (2004), The Ultimate Frozen Dessert Book" (2005), and The Ultimate Peanut Butter Book (2005). In 2007, Bruce and Mark will publish the compendium hardcover that will ground their best-selling series—"The Ultimate Cook Book." In February, 2004, their first hardcover, Cooking for Two, hit store shelves. They have also written Grilling Essentials for the Cooking Club of America and have ghost- written The Stonewall Kitchen Cookbook and developed the recipes for Dr. Phil’s Weight Loss Solution Cookbook. Bruce and Mark are Contributing Editors to both Weight Watchers Magazine (in which they write the "Ultimate Cooking" column) and to Eating Well Magazine (in which they write the "Cooking for Two" column). They also write the Table for Two column in Today’s Health and Wellness. They write regularly for Cooking Light, Gourmet, Cooking Pleasures, and The Wine Spectator. Bruce has written for The New York Times Magazine Section II: Style and Entertaining and Bon Appetit. Mark writes the "Report from New York" for Passport Newsletter and has written reviews for France Magazine.