Jessica's Biscuit® / ecookbooks.com - For 29 Years, America's Cookbook Store™... “20-75% off everyday on over 14,000 titles”


Dave's Daily Deal!

30-Minute Vegetarian Mexican Cookbook

30-Minute Vegetarian Mexican Cookbook $5.00!

100 quick and easy vegetarian recipes. Click here!

View This Author Video

Healthy Bread in Five Minutes a Day!

         Picture of The Healthy Bread Video

To view the video, click here.

Bonuses From These Two New Cookbooks!

Baking"     Roses Heavenly Cakes

An exclusive author interview, a recipe, and more from Baking; author bio, bonus recipes, and more from Roses Heavenly Cakes; plus images, bios, and recipes, from more special books.

Culinary Updates!

Sign up for our online newsletter

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...

Gourmet Cookbook Club!

View the Club's monthly selections and more by clicking here.

Biscuit Brand Coffees™!

To find out how to get FREE priority shipping on our 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

Shipping Truck Free Shipping


About Julie & Julia...

For more about the women who inspired the movie click here.


Julia Child My Life in France--Movie cover Julie and Julia--mass market edition--movie cover Julie Powell

A Day at elBulli--


A look inside this beautiful cookbook

Not every day is the same.

Not every day is the same.

Guests on the terrace wait.

Guests wait on the terrace.

Portrait of Ferran Adria.

Chef Ferran Adrià.

A recipe from A Day at elBulli: Piña/hinojo (Pineapple/fennel)

Pineapple Fennel  Serves 10

First component: Pineapple batons
** Note: this recipe has two components, as described below.

1 x 650 g (1 lb 7 oz) pineapple

  1. 1. Slice off both ends of the pineapple and cut off the skin.
  2. 2. Cut into 40 5 x 1.2 cm (1/2 in) batons.
  3. 3. Refrigerate.



Second component: Pineapple infused with fennel and star anise

40 pineapple batons, previously prepared
1 handful fresh fennel fronds
5 star anise seeds

  1. 1. Wash the fennel thoroughly in cold water
  2. 2. Put the fennel and star anise in a container.
  3. 3. Place the pineapple batons over the fennel and star anise, leaving space between them so that they will be completely infused with the aroma. Then cover the pineapple with another layer of fennel and star anise.
  4. 4. Cover the container with an airtight lid and refrigerate for 7 hours.



Finishing and Preparation

  1. 1. Just before serving, open the container and separate the pineapple batons.
  2. 2. Take some fennel sprigs from the container and fill 10 black bowls.
  3. 3. Arrange 4 pineapple batons in each bowl so that they nestle among the fennel and do not touch one another.
  4. 4. Finish by placing 3 star anise seeds between the fennel and the pineapple.
  5. 5. Serve on a slate accompanied by silver tweezers.

There is another version of this dish using peach instead of pineapple and fresh lavender instead of fresh fennel.

Cutlery: Silver tweezers.


PDF Icon Click here to download this and more recipes.


A day at the restaurant...

El Bulli Terrace

El Bulli terrace.

Ferran arrives

Ferran arrives.

Creative sessions begin

Creative sessions begin.

Kitchen Team Arrives

The kitchen team arrives.

Mateu and Albert.

Mateu and Albert.

The kitchen team arrives.

The kitchen and serving area.

Freeze dried pistachios.

Freeze dried pistachios.

Chefs make cocktails.

Chefs make cocktails.

Tray of peach liquids.

Tray of peach liquids.

For a detailed description & pricing info on A Day at elBulli click here.

a day at elbulliA Day at elBulli: an insight into the ideas, methods and creativity of Ferran Adrià is an exclusive look behind the scenes at el Bulli, voted 'Best Restaurant in the World' for the last three years, and into the mind of Ferran Adrià--today's most creative chef.

With two million requests for reservations every year, it is notoriously difficult to get a table there. Now, for the first time, A Day at elBulli opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour more...

New & Notable

Best-Sellers

Browse By Subject

Browse By Author

PDF Icon Click Here To Download Our Online Mini-Catalog

SSL