Jessica's Biscuit® /ecookbooks.com--For 34 Years, America's Cookbook Store™... “20-75% off everyday on over 18,000 titles”


Dave's Daily Deal!

Best of Gourmet 1989 Best of Gourmet 1989 $9.00

Vol 4. 500+ versatile recipes. An ode to vegetable combination, both classics and inventive, and provides menu suggestions that can be complete within an hour. Click here!

Culinary Updates!

Sign up for our online newsletter.


Featured Poster

Red Wine Grapes

Purchase this gorgeous poster while supplies last. Check out Red Wine Grapes here.

Click here to view all posters.


2014 Calendars

Italia    Edibles

These beautiful wall calendars are now available! Check out Italia here and Edibles here.

View images from Italia here. Images from Edibles are here. Both make extraordinary gifts.


Half Price for a Limited Time--Bocca: Cookbook

Bocca: Cookbook

Bocca di Lupo is an Italian trattoria with an international reputation. Tables are booked months in advance by diners from around the world who are seeking chef Jacob Kenedy’s unique take on Italian cuisine. This cookbook includes 250 sumptuous photographs of Italy and Kenedy’s delectable dishes. Click here to purchase at half price. Limited time offer.


Cookbook Bonuses!

Manresa Food of Vietnam   

For beautiful interiors, recipes, excerpts and more from these books and others click here. For special features from classic cookbooks click here.

Your Free Choice!

For each shipment of $40, choose a free item from the list of choices!

Special Magazine Offer!

Purchase $50 and choose a year of Bon Appétit or Condé Nast Traveler. Details...

Biscuit Brand Coffees™!

To find out how to order our very own coffee click here.

Why We're Unique:

Customer Service Mon - Fri,
9 am - 5 pm E.S.T. 1-800-878-4264.

Largest Cookbook Selection at Unbeatable Prices

Vast Cookbook Knowledge

Frequent Cookbook Updates on our site and e-newsletter


Find us on Facebook!

Follow ecookbooks on Twitter

Shipping Truck Free Shipping on all orders of $25.00 or more!

Bon Appétit Fast Easy Fresh

Radicchio and Haricot Vert Salad Strawberry Shortcake with Mint and Whipped Cream Dark Chocolate Fondue

Author Photograph of Barbara Fairchild About Barbara Fairchild

Barbara Fairchild is Editor in Chief of Bon Appétit magazine. She joined the magazine's staff in 1978 as an editorial assistant, and spent almost fifteen years as the Executive Editor before being promoted to Editor in chief in 2000. She is a frequent guest on radio and television programs about food, restaurants, travel, and popular culture, and has been recognized by by the James Beard Foundation's "Whos Who of Food and Beverage in America."



The Bon Appetit Fast Easy Fresh Cookbook

For a detailed description & pricing information click here.

Autographed Bookplates Available While They Last!


From the world's most trusted cooking experts, 1,100 great recipes to get weeknight dinners on the table fast. Inspired by the popular "Fast Easy Fresh" feature in Bon Appetit and written in the user-friendly, approachable style so familiar to the magazine's 6 million readers, this cookbook is a must for people who more...


An Excerpt from the Introduction

Even if you love to cook as much as I do, getting a meal on the table can seem like running a marathon. And no one lacks for excuses to stay out of the kitchen: the kids' soccer practice, answering an e-mail, quick pizza delivery, good cable TV. We're busy, our families have crazy schedules, and grocery shopping is seldom a chore we look forward to. The simple ritual of sitting around the table and sharing a meal, like friends and families should, is not so simple to carry off.


Well, I'm here to tell you that it can be done. In fact, the inspiration behind this book was to prove that you can create a delicious, fresh meal that takes minimal effort to prepare-- and you won't be up until midnight cleaning dishes afterward. Yes, even on a Tuesday night when life seems out of control and the cupboard is (almost) bare...


What makes these recipes special is that they've all been tested (and retested and then tested again) by the expert cooks in the Bon Appétit Test Kitchen. And we've kept in mind what's most important when time is short: You won't find long lists of hard-to-find ingredients. Recipe preparation is streamlined with plenty of shortcuts. And every meal will have your own touch and taste magnificent...


Whether you are a long-time Bon Appétit reader or new to our fast, easy, fresh philosophy, look at this book as an invitation to come back to the kitchen. Your Tuesday nights will never be the same.

                    --Barbara Fairchild


Beef Gorgonzola Burger Seared Coriander Scallops Fettuccine With Asparagus, Morels and Tarragon



Grilled Pizzas With Tomato

Grilled pizzas with tomato, mozzarella, and basil

2 SERVINGS

Dinner is served--without even turning on the oven. While you're getting the pizzas, cut up a few peaches or pears and grill for a few minutes. Serve the grilled fruit for dessert with vanilla ice cream or sweetened mascarpone cheese (Italian cream cheese)


2 1/2 tablespoons olive oil, divided
1 cup diced seeded tomatoes
1 1/2 cups (packed) coarsely grated mozzarella cheese (about 6 ounces)
1/2 cup thinly sliced green onions
1/2 cup thinly sliced fresh basil
2 tablespoons balsamic vinegar
2 large garlic cloves, minced

1 13.8-ounce tube refrigerated pizza dough
1/4 cup freshly grated Parmesean cheese


COMBINE 2 tablespoons oil and next 6 ingredients in medium bowl; toss to blend. Let tomato mixture stand at least 15 minutes and up to 30 minutes.


PREPARE barbecue (medium-high heat). Brush grill rack with remaining 1/2 tablespoon oil. Unroll dough onto work surface; stretch and press dough to 12-inch square. Cut into 4 equal squares. Transfer squares to barbecue. Cover and grill until bottoms are brown, about 4 minutes. Turn squares over on grill and immediately top each with tomato mixture, leaving 1/2-inch plain border. Cover and grill until pizza bottoms are brown and cheese is melted, about 4 minutes. Sprinkle pizzas wtih Parmesean.


Copyright © 2008 by Barbara Fairchild. Reprinted From The Bon Appetit Fast, Easy, Fresh Cookbook with permission from John Wiley & Sons, Inc.


Click here to download this recipe along with a bonus recipe.


Also by Barbara Fairchild:

Bon Appetit Cookbook