I Can Cook You Can Cook or Dictionary of Food Compounds with CD ROM

I Can Cook, You Can Cook

Author: Wayne Brokk

Baltimore's favorite food personality is now gaining national recognition with his down-home style, no nonsense love of food, and recipes so simple and delicious folks everywhere will be saying: "I can cook, what he cooks!"

From his days as the proprietor of Baltimore's first casual restaurant to the popular Wayne's Bar-B-Que located on the Inner Harbor, Wayne Brokke is truly an American original. Now, more than 150 of Wayne's recipes are available to anyone who wants to enjoy simple, fast, and delicious home cooking that's more than just comfort food, it's comfort for the soul.

Peppered with Wayne's unique anecdotes, these easy-to-follow recipes also include Wayne's special hints for cooks that encourage experimentation and creativity. I Can Cook, You Can Cook! includes outstanding soups, salads, entrees, vegetable dishes, desserts, breakfast, and cool summer drinks, as well as helpful information Wayne has learned on his lifelong cooking odyssey.

Library Journal

Chef and owner of Wayne's Bar-B-Que restaurant on Baltimore's Inner Harbor, Brokke also has a popular weekly cooking spot on the local NBC station. Here are 150 of his favorite recipes, some of them local specialties like Maryland Crab Cakes, others more familiar comfort food such as Pot Roast and Quick and Easy Macaroni and Cheese. Brokke has a friendly, folksy style, and family anecdotes make up a large part of the text. He also includes kitchen tips with all recipes, whose ingredients, unfortunately, aren't presented in any particular order (and some of the lists are long). Most suitable for area libraries. Copyright 2003 Reed Business Information.

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Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients

Author: Shmuel Yannai

Providing comprehensive information on 30,000 compounds found in food, this unique resource covers every type of compound: natural food constituents (lipids, proteins, carbohydrates, and fatty acids), food additives (colorants, preservatives, antioxidants, and flavors), food contaminants, and nutraceuticals. Fully searchable by text and structure, the CD-ROM includes data on food source, food function, food use, regulatory information, physical properties, molecular formula, chemical structure, systematic and trivial name, and bibliographical resources. No other reference work is as complete or as comprehensive.