Bob Ribbler has always made brownies, so when he was looking for a new career recently, he decided to bake his exotic, luxurious brownies for a living. "They've got tons of chocolate in them. They're very rich," Mr. Ribbler says. They also have a creamy, truffle-like texture.
You can try Bob's Brownstone brownies in Grand Marnier, white chocolate, mocha, peanut butter, mint or other flavors by mail order. Call (718) 369-2627.
You'll flip
Some of the cleverest cookbooks I've seen lately are the "stand up and flip over" series from Oliver Books. The handsome books are packaged in a box that can be folded out to make a stand, so you can see the recipe while you're working in the kitchen. Recipes are simply presented, with illustrations of the dish finished and in preparation.
So far the series includes "Recipes from Morocco," "Recipes from Italy" and "Recipes from South-West France." Each is $19.95. The books should be available in major book stores now.
0 Here's a sample from "Recipes from Morocco":
Fish Soup
Serves 4
2 1/2 pounds mixed fish fillets such as cod, halibut, hake
1 large onion, peeled and thinly sliced
3 garlic cloves, peeled and crushed
3 carrots, peeled and diced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh cilantro
2 tablespoons butter
1/2 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
1 teaspoon salt
pinch cayenne pepper
6 1/4 cups water
Skin and bone the fish and cut it into small pieces. In a soup pan, mix the onion, garlic, carrots, chopped herbs, butter, nutmeg, pepper and salt and cayenne pepper and water. Bring to a boil, lower the heat and cook over medium-low heat, uncovered, for 15 minutes. Add the fish pieces and cook for an additional 10 minutes, until the fish starts to flake. Serve immediately.