"Recreate Your Own Personal Feast of Favorites From these 150 Restaurant Gems"
Reviewed by Diana Troldahl
Posted October 26, 2010
Cookbooks
With his easy conversational style, Todd Wilber has ramped
up his cloning again, this time tackling signature dishes
from four-star restaurants, along with reader-requested
samplings from restaurant chains around the country. 150 new
dishes (from Spago, Denny's, IHOP, Cheesecake Factory, P.F.
Changs, Outback Steakhouse, among others) range from
appetizers to desserts. Recipes are broken down into easy
steps to help you recreate your own personal feast of favorites. Wilbur's clear step-by-step-by-step instructions go beyond
the simple listing of ingredients and actions to add
information that the inexperienced cook may need (for
example, he touches on the difficulty of blending rubbed
sage into a sauce without extra stirring or help from your
fingers). In the Tidbits section following many of the
recipes, he conducts friendly tutorials on easy ways to
roast your own peppers or where to find some of the less
common ingredients. Reading this cookbook reminds me of how I learned my way
around the kitchen. The core recipe was only the starting
point. Without the guiding hand of my Mom telling me what
creamed butter and sugar should look like, my molasses
cookies would never have won that blue ribbon at the fair.
Although I am a fairly experienced hobby cook
(with techniques collected from many cultures), I still
gained a great deal from reading through this collection.
There is always something more to learn, and Todd Wilbur
didn't short change readers in his exploration of how to
prepare and present these dishes at their own dinner parties. As mentioned in the introduction, having the recipe clone
gives you the freedom to work a favorite dish into your own
lifestyle choices, including replacing all the ingredients
with organically sourced foods, if you like. Perhaps an
unintended result is that those with allergies or food
sensitivities can substitute an ingredient for something in
the recipe they cannot have, and incorporate
almost any of these delectable offerings into their cooking
armaments. I admit, as a 'foodie' I approached TOP SECRET RESTAURANT
RECIPES 3 with a few preconceived notions and fairly low
expectations; but Todd Wilbur blew me out of the water. I
had a great time reading through his anecdotes on gathering
intel from the kitchen-side of the restaurants, and the
amount of work he put into recreating each individual dish.
I learned a great deal more than I expected, and enjoyed
every page.
SUMMARY
A brand new restaurant recipe treasury from the wizard of
culinary carbon copies. For more than twenty years, Todd
Wilbur has been translating his obsession with recreating
restaurant favorites at home into a blockbuster bestselling
cookbook series. Using everyday ingredients, each of
Wilbur's recipes provides step-by-step instructions that
even the novice cook can follow-and the delicious results
cost just a fraction of what the restaurants charge.
With over 100 sensational new recipes, "Top Secret
Restaurant Recipes 3" unlocks the secrets to: a[Outback
Steakhouse Outback Rack a[Chili's Quesadilla Explosion
Salad a[Olive Garden Breadsticks a[TGI Friday's
Fried Mac & Cheese a[Chili's Firecracker Tilapia
a[On the Border Mexican Mojito a[Cracker Barrel Double
Chocolate Fudge Coca-Cola Cake And much, much more...
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