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Coco -- Recipes, Bios and More!

JinR Zhang with green tea

JinR Zhang with
green tea

Jacky Yu Curator, Green T. House, Beijing and Hong Kong

Chef JinR Zhang

Fig leaf ice cream and Charentais melon sorbet

Fig leaf ice cream and Charentais melon sorbet

Fergus Henderson Curator,La Grotta Ices, London, UK

Chef Kitty Travers

Produce and oysters at the Pike Place Market

Produce and oysters at the Pike Place Market

Mario Batali Curator, Steelhead Diner, Seattle, WA

Chef Kevin Davis

An Excerpt from the Introduction of Coco

Coco is an unprecedented survey of the most significant chefs working today. It presents 100 of the best contemporary chefs from around the world selected by ten of the most internationally recognized masters: Ferran Adrià. Mario Batali, Shannon Bennett, Alain Ducasse, Fergus Henderson, Yoshiro Murata, Gordon Ramsay, René Redzepi, Alice Waters and Jacky Yu.

…While the 100 selected chefs hail from all over the world, and cook very different styles of food in very different types of restaurants, they take their ingredients and methods equally seriously, perfecting their dishes and gaining more and more international attention for their work. They have been selected not only for their food, or for their skill as chefs, but also for the way they run their kitchens, and the contribution their restaurants make to the world of gastronomy.

…Part cookbook, part guide to the world’s best new restaurants, and part who’s who of the international food scene, Coco showcases 100 of the best contemporary chefs, as chosen by ten acknowledged world masters.

Excerpted from Coco, published by Phaidon Press (2009, $49.95),

For pricing and more info on Coco hardcover click here and paperback click here.

Coco About the Authors:

Ferran Adrià is recognized as the best chef in the world. His legendary talent, creativity and gastronomic innovations have inspired chefs and food-lovers around the world for many years, and make elBulli what it is today.

Mario Batali, chef, television host, and writer, is the chef and owner of the Michelin-starred Babbo restaurant, and Del Posto, both in New York City; in 2002 he won the James Beard Foundation's Best Chef: New York City award and in 2005 the JBF awarded him Outstanding Chef of the Year.

Shannon Bennett is the chef and owner of Melbourne's award-winning French restaurant, Vue du Monde, celebrated for its homage to classical French cuisine.

Alain Ducasse is a famous chef from Monaco, where his 3-Michelin-starred Louis XV restaurant is celebrated for its expert preparation of seasonal ingredients, and Alain Ducasse restaurant at the Plaza Athénée in Paris earned 3 Michelin stars for its modern, authentic French cuisine.

Fergus Henderson, famous British chef and cookbook author, founded the St John restaurant and St John Bread Wine to critical acclaim. He is perhaps most well known for his philosophy of "nose to tail eating," also the name of his first cookbook.

Yoshihiro Murata is the third-generation chef and owner of the famed Kikunoi restaurant in Kyoto, where he has expanded the vision of traditional Kaiseki cuisine. His TV appearances and books, including the English edition of Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant, have introduced this legendary, exquisitely refined cuisine to audiences worldwide.

Gordon Ramsay is an internationally celebrated chef, television personality, and restaurateur. Awarded a total of 14 Michelin Stars, Ramsay is known for his innovative interpretations of classic British food at his eponymous London restaurant.

Rene Redzepi is head chef and owner of the two-star Michelin sensation Noma in Copenhagen, Denmark. Drawing on his own cultural heritage, he offers an inventive blend of Nordic and Macedonian cuisine with a distinctive emphasis on regional specialties such as musk ox and local seafood. Hailed as one of the most influential chefs on the international gastronomic scene, culinary wunderkind Redzepi, age 31, has re-invented the Nordic kitchen.

Alice Waters founded Chez Panisse in Berkeley, Calif., in 1971, and a food revolution was born. Serving a single fixed-price menu that changes daily, Chez Panisse serves only the highest quality seasonal products. One could argue that no single person has had a greater impact on American food. Alice is the author of eight books and has received numerous awards, including the James Beard Foundation Humanitarian Award in 1997 and Bon Appetit magazine's Lifetime Achievement Award in 2000.

Jacky Yu's restaurant Xi Yan, which opened in Hong Kong 2000, is one of the most coveted tables in the city. He has since opened three more restaurants in Hong Kong and one in Singapore, and with his own TV show and three bestselling cookbooks, Yu is China's most famous chef.

Caviar pie with traditional garniture

Caviar Pie with Traditional Garniture--
Kevin Davis

1 white onion, finely chopped
4 hard cooked eggs, peeled and finely chopped
1 tbsp mayonnaise
kosher salt and freshly ground white pepper
675 g cream cheese
75 ml sour cream
60 g golden whitefish caviar
85 g truffled whitefish caviar
85 g beet and saffron whitefish caviar
60 g trout caviar
25 g American sturgeon caviar

1. Remove the bottom from a 25-cm tart pan and wrap the round sides with plastic wrap (clingfilm). Set the bottom back in the pan

2. Place the white onion in a fine-mesh sieve and rinse under cold running water, drain well, and squeeze dry in a fine clean dish cloth or paper towel.

3. Stir together the eggs and mayonnaise in a small bowl, season with salt and white pepper, and refrigerate until needed.

4. Sprinkle the onion evenly over the bottom of the pan and smooth it out with a beveled cake spatula to form and even layer. Spoon the egg mixture over the onion, the use the beveled cake spatula to carefully spread the egg mixture to form a second even layer, smoothing the surface as much as you can.

5. Combine the cream cheese and sour cream in a food processor and blend until very smooth. Spoon this over the egg mixture and smooth to the top of the tart pan evenly. Cover the tart pan with plastic wrap and refrigerate for at least 6 hours.

6. Decorate the top of the pie wth the different caviarts in a bull’s eye pattern, beginning with the outermost ring first and working inward. Starting with the golden whitefish caviar, form a 1.5-cm ring, followed by a 1.5-cm ring of truffled whitefish caviar, followed by a 1.5-cm ring of beet and saffron whitefish caviar, followed by a 1.5-cm ring of trout caviar, followed by a 5-cm-diameter circle of American sturgeon caviar. Do your best not to mix the caviars, keeping the rings tidy.

140 g nonpareil capers
120 g red onion, finely chopped
4 hard cooked eggs, yolk and white finely chopped separately
1 bunch of chives, finely chopped
toast points (toasted sliced white bread, crusts removed and cut into triangles)

When ready to serve, carefully unmold the pie, lifting the base up from the ring. Cut the pie into wedges, and serve on chilled plates, spooning the capers, red onion, egg yolk, egg white, and chives alongside. Pass the toast points separately.

Copyright © 2009 by Phaidon Press Inc. Reprinted from Coco with permission from Phaidon Press Inc.

Fig-Leaf Ice Cream and Charentais Melon Sorbet

Fig-Leaf Ice Cream and Charentais Melon Sorbet--
Kitty Travers

This is what I want in my breakfast brioche on a summer morning. It instantly evokes that heady feeling of hot-hot head, long shadows, and holidays…

500 ml whole milk
3 largish, freshly picked, and washed fig leaves (remove the stem and biggest veins)
150 g unbleached superfine (caster) sugar
pinch of salt
7 egg yolks

1. Scald the milk and cream in a heavy pan (to scald is to bring nearly to a boil, whisking often to prevent the natural sugars and proteins from catching the bottom of the pan and burning).

2. Toss in the fig leaves, submerge them in the hot liquid, and then turn off the heat. Cover the pan with plastic wrap (clingfilm) to prevent evaporation, and let steep for at least 4 hours.

3. Strain the figgy milk into another pan, really squeezing the leaves to extract all the flavor, and reheat to a simmer with half the sugar and the salt.

4. In a separate bowl, beat together the yolks and the remaining sugar.

5. Make a custard base with the beaten yolks and sugar and figgy milk mixture as described in the rhubarb ripple ice cream recipe.*

6. Set the mixture in ice water to cool, chill for at least 4 hours in a refrigerator, and churn as above [according to manufacturers instructions on your machine].

7. Freeze in an airtight container with wax (greaseproof) paper or plastic wrap on top to keep the flavor fresh. It is best eaten within a week, but will still taste good for as long as a month.

*CUSTARD INSTRUCTIONS: As soon as the milk reaches a simmer, pour it in a thin steady stream over yolk and sugar mixture, beating all the time so as not to cook the yolks. Return all the mixture to the pan, and over very low heat stirring constantly with a heatproof rubber spatula, cook the custard until thick enough to coat the back of a spoon--or, more reliably, until it reaches 154 °F (68 °C) on a digital thermometer (this will also pasteurize the egg yolks.) It is most important that this mixture does not get too hot or simmer, or the egg with cook hard and the mixture will split.

400 ml simple sugar syrup (see method)
600 g flesh from a very ripe Charentais melon, cut into cubes
juice of 1 lemon (optional)

1. Make a sugar syrup from equal volumes of sugar and water, then mix together until the sugar dissolves in the water. Leftover sugar syrup is useful for making cocktails!

2. Blend the fruit and syrup in a blender until perfectly smooth, taste it, and if you feel it needs it, add the juice of 1 fresh lemon.

3. Chill and churn as above, freeze in an airtight container, covered in an airtight container, covered in wax paper or plastic wrap.

Copyright © 2009 by Phaidon Press Inc. Reprinted from Coco with permission from Phaidon Press Inc.

The Silver Spoon Series:

Silver Spoon for Children Silver Spoon Pasta

More Phaidon Bestsellers:

A Day at elBulli 1080 Recipes I Know How to Cook Pork and Sons Recipes from an Italian Summer Rene Redzepi: A Work in Progress

India: The Cookbook Vefa's Kitchen NOMA: Time & Place in Nordic Cuisine

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