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Almond and orange Florentines
Recipe Below

Grilled broccoli with chile and garlic
Recipe Below

"This is simply wonderful cooking...modern, smart, and thoughtful. I love it."
--Nigel Slater, author of
Tender and Ripe


Ottolenghi: The Cookbook

For a detailed description & pricing information click here.

Ottolenghi: The Cookbook 40% off!
Available for the first time in a U.S. edition, this debut cookbook from the bestselling author of Plenty and Jerusalem features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.


Yotam Ottolenghi's four eponymous restaurants--each a patisserie, deli, restaurant, and bakery rolled into one--are among London's most popular culinary destinations. Now readers who can't travel to one of the pristine food shops can recreate its famous dishes at home with recipes like Harissa-Marinated Chicken with Red Grapefruit Salad and Cauliflower and Cumin Fritters with Lime Yogurt. The recipes reflect the authors' upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi's famed cakes and breads, Ottolenghi invites readers into a world of inventive flavors and fresh, vibrant cooking. More...


"Ottolenghi and Tamimi have a genius for adding intrigue to every dish, for making spices and herbs surprising, and for combining flavors that draw us in and warm our hearts. Each recipe in this book has the mark of originality and the power to inspire".
--Dorie Greenspan, author of
Around My French Table


An Excerpt: Our food philosophy

Like the market vendor, we make the best of what we have and don’t interfere with it too much. We keep food as natural as possible, deliberately avoiding complicated cooking methods. Take our broccoli, the king of the Ottolenghi jungle. It is mightily popular, but it can’t get any simpler. If you don’t know it, you must try it...if you do, you will no doubt try it anyway.


Unfussiness and simplicity in food preparation are, for us, the only way to maintain the freshness of a dish. Each individual ingredient has a clear voice, plain characteristics that are lucid and powerful--images, tastes, and aromas you remember and yearn for.


This is where we differ deeply from both complicated haute cuisine and industrial food: the fact that you can clearly taste and sense cumin or basil in our salad, that there is no room for guessing. Etti Mordo, an ex-colleague and a chef of passion, always used to say that she hated dishes that you just knew had been touched a lot in the preparation.


We love real food, unadulterated and unadorned. A chocolate cake should, first and foremost, taste of chocolate. It doesn’t have to involve praline, raspberries, layers of sponge, sticky liqueur, and hours in the freezer. Give us a clean chocolate flavor, a muddy, fudgy texture, and a plain appearance. Good solid food is a source of ageless pleasure and fun.


This ability to have fun, to really enjoy food, to engage with it lightheartedly and wholeheartedly is the key for us. After centuries of being told how bad their cuisine was, the British have started taking pride in their food in recent years, joining the European set of confident, passionate, and knowledgeable devourers. Then, suddenly, they were made to feel guilty for having fun. All of a sudden it is all about diets, health, provenance, morals, and food miles. Forget the food itself.


How boring, and what a mistake! This shift of focus sets us back two decades, to a time when food in the United Kingdom was just foodstuff, when it was practical instead of sensual, and so we risk once more losing our genuine pleasure in food. People will not care much about the origins of their food and how it’s been grown and produced unless they first love it and are immersed in it. It is, yet again, about having fun. Don’t get us wrong: supporting small farmers around the globe, treating animals humanely, making sure we don’t pollute our bodies and our environment, resisting the total industrialization of agriculture--these are all precious causes. Our wealth and the cheapness of our food give us an added responsibility to eat sensibly and ethically.


But it isn’t a black-and-white choice of good versus evil when it comes to food; you can be well informed and make wise decisions about what to buy and where without turning into a fanatic. Most people’s lifestyles don’t allow them to grow their own vegetables or source all their meat from a local free-range farm. They must compromise without feeling guilty. So they go shopping in a supermarket during the week and visit a farmers’ market on the weekend. They might choose an organic egg alongside a frozen vegetable.


This carefree but realistic approach to cooking and eating is what we try to convey with our food: the idea that cooking can be enjoyable, simple, and fulfilling, yet look and taste amazing; that it mustn’t be a chore or a bore, with lots of complicated ingredients to source and painstakingly prepare, but can be accessible, straightforward, and frank. For us, cooking and eating are not hazy, far-off ideals but part of real life, and should be left there.


ALMOND AND ORANGE FLORENTINES

makes about 20

vegetable oil for brushing
2 free-range egg whites
3/4 cup plus 1 tbsp / 100 g confectioners' sugar
2 3/4 cups / 260 g sliced almonds
grated zest of 1 orange



1. Preheat the oven to 300°F / 150°C, Line a heavy baking sheet with parchment paper and brush lightly with vegetable oil. Next to you have a small bowl of cold water.


2. Put the egg whites, confectioners' sugar, sliced almonds, and orange zest in a bowl and gently mix them together. Dip your hand in the bowl of water and pick up portions of the mix to make little mounds on the lined pan, well spaced apart. Dip a fork in the water and flatten each mound very thinly. Try to make them as thin as possible without creating too many gaps between the almond slices. They should be about 3 1/4 inches / 8 cm in diameter.


3. Place the baking sheet in the oven and bake for about 12 minutes, until the cookies are golden brown. Check underneath one cookie to make sure they are cooked through.


4. Allow to cool, then gently, using an icing spatular remove the cookies from the baking sheet. Store in a sealed jar.


Reprinted from Ottolenghi: The Cookbook with permission by Yotam Ottolenghi and Sami Tamimi. Copyright © 2013 by Yotam Ottolenghi and Sami Tamimi. Interior photos Copyright © 2008 Richard Learoyd. Cover photo Copyright © 2008 Jonathan Lovekin. Published by Ten Speed Press, a division of Random House, Inc.



GRILLED BROCCOLI WITH CHILE AND GARLIC

serves 2 to 4

2 heads broccoli (about 1 lb / 500 g)
scant 1/2 cup / 115 ml olive oil
4 cloves garlic, thinly sliced
2 mild red chiles, thinly sliced
coarse sea salt and freshly ground black pepper
toasted almonds or very thin lemon slices (with skin), for garnish (optional)


1. Prepare the broccoli by separating it into florets (leave on the individual small stems that the florets grow on). Fill a large saucepan with plenty of water and bring to a boil. lt should be big enough to accommodate the broccoli easily. Throw in the broccoli and blanch for 2 minutes only. Don't be tempted to cook it any longer! Using a large slotted spoon, quickly transier the broccoli to a bowl full of ice-cold water. You need to stop the cooking at once. Drain in a colander and allow to dry completely. lt is important thai the broccoli isn't wet at all. ln a mixing bowl, toss the broccoli with 3 tablespoons/ 45 ml of the olive oil and a generous amount of salt and pepper.


2. Place a ridged grill pan over high heat and leave it there for at least 5 minutes, until it is extremely hot. Depending on the size of your pan, grill the broccoli in several batches. The florets mustn't be cramped. Turn them around as they grill so they get char marks all over. Transfer to a heatproof bowl and continue with another batch.


3. While grilling the broccoli, place the remaining scant 5 tablespoons / 7o ml oil in a small saucepan with the garlic and chiles. Cook them over medium heat until the garlic just begins to turn golden brown. Be careful not to let the garlic and chile burn--remember, they will keep on cooking even when off the heat. Pour the oil, garlic, and chile over the hot broccoli and toss together well. Taste and adjust the seasoning.


4. Serve warm or at room temperature. You can garnish the broccoli with almonds or lemon just before serving, if you like.


Reprinted from Ottolenghi: The Cookbook with permission by Yotam Ottolenghi and Sami Tamimi. Copyright © 2013 by Yotam Ottolenghi and Sami Tamimi. Interior photos Copyright © 2008 Richard Learoyd. Cover photo Copyright © 2008 Jonathan Lovekin. Published by Ten Speed Press, a division of Random House, Inc.


Author Photograph About The Authors

Yotam Ottolenghi, (person on the right in this photo)--
chef and co-owner of five bustling restaurants in London, is one of the most respected chefs in the world. He is the author of Ottolenghi: The Cookbook, Plenty: Vibrant Recipes from London's Ottolenghi, and Jerusalem: A Cookbook--his most personal, original, and beautiful cookbook yet. Two of the books were written with his Palestinian colleague, Sami Tamimi. Ottolenghi completed a master’s degree in philosophy and literature while working on the news desk of an Israeli daily, but made a radical shift upon coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own group of restaurants/food shops in 2002--an instant success. Since 2006, Ottolenghi writes a weekly column in the Guardian's weekend Saturday magazine. He presented a BBC4 documentary about the food of Jerusalem in 2011 and is currently working a Mediterranean series for Channel 4. (London, England)


Sami Tamimi (above left)--
was born and raised in Jerusalem and was immersed in food from childhood. Watching his mother cook Palestinian delicacies, Sami was one of the very rare and fortunate that knew from an early age where their futures lie.


He started his career as commis-chef in a Jerusalem hotel and worked his way up, through many restaurants and ethnic traditions, to become head chef of Lilith, one of the top restaurants in Tel Aviv in the 1990’s.


Sami moved to London in 1997 and worked at Baker and Spice as head chef, where he set up a traiteur section with a rich Middle-Eastern and Mediterranean spread. In 2002 he partnered with Noam Bar and Yotam Ottolenghi to set up Ottolenghi in Notting Hill. The company now has four stores and a restaurant, NOPI, all in central London. In his position as the executive head chef, Sami is involved in developing and nurturing young kitchen talents and creating new dishes and innovative menus.


Alongside Yotam Ottolenghi, Sami Tamimi is co-author of two bestselling cookbooks: Ottolenghi: The Cookbook and Jerusalem: A Cookbook.


For a price & to purchase Ottolenghi: The Cookbook click here.



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