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Top Secret Recipes: MORE Super Secret Restaurant Recipes

Description
You don't have to go out to eat to enjoy the great taste of all your menu favorites. In Top Secret Recipes: More Super Secret Restaurant Recipes, Todd Wilbur shows you how to recreate all the restaurant dishes you know and love--right in your very own kitchen.

If you like the food at places like The Olive Garden, Starbucks, The Cheesecake Factory, and other well-known chains, then you'll go crazy for Todd's versions of their specialties. Todd has worked tirelessly, using trial and error to duplicate popular appetizers, entrees, desserts, and beverages. Starting from scratch and sticking with common, widely available ingredients, he's come up with replica recipes that match the famous flavors virtually taste for taste. Now, he's sharing 132 of these brand new clone recipes--as well as 42 low-fat recipes--in this clever cookbook.

Todd's not a professional restaurant chef--and you don't need to be, either, to prepare his recipes. Each entry includes a short ingredient list with quantities clearly spelled out. Step-by-step directions are numbered and simple to follow. Todd also includes architectural-like blueprints that show you how to arrange the finished food on the plate or garnish the drink in the glass so it even looks like the real thing. For added convenience, the volume's smart spiral binding stays open on your countertop or any cookbook stand, and the cover is designed to wipe clean.

Let's face it: dining out with the family can be expensive. But, for less than the price of a typical meal for four out, you can learn how to make your own versions of all your most-craved menu items.

Bon appetit!

  • Todd Wilbur, author
  • Spiral-bound hardcover
  • 478 pages
  • Copyright 2009
  • Printed in USA

What's in the Book

To whet your appetite, here's just a small a taste of what you'll find in Todd's cookbook…

Todd's Version of Restaurant Food Favorites:
Applebee's Walnut Chicken Salad, p. 10
Bonefish Grill Bang Bang Shrimp, p. 49
California Pizza Kitchen California Club Pizza, p.70
Cheesecake Factory Thai Lettuce Wraps, p. 89
Chili's Cajun Ribeye, p. 105
IHOP Corncake Pancakes, p. 141
Joe's Crab Shack BBQ Crab, p. 153
Olive Garden Steak Gorgonzola Alfredo, p. 172
On The Border Mexican Mojito, p. 179
Outback Steakhouse Three Cheese Au Gratin Potatoes, p. 194
P.F. Chang's Dan Dan Noodles, p. 208
T.G.I.Friday's Fried Mac & Cheese, p. 228

Todd's Version of Convenience Food Favorites:
Chex Mix Bold Party Blend, p. 242
Chick-Fil-A Honey Roasted BBQ Sauce, p. 245
Duncan Hines Moist Yellow Cake Mix, p. 258
Dunkin' Donuts Coffee Coolatta, p. 260
Starbuck's Pumpkin Cream Cheese Muffins, p. 324

Todd's Version of Low-fat Food Favorites:
Carl's Jr. Reduced Fat Bacon Swiss Crispy Chicken Sandwich, p. 343
Chevy's Fresh Salsa, p. 353
Chili's Reduced Fat Boneless Buffalo Wings, p. 359
Panda Express Reduced Fat Orange Flavored Chicken, p. 428
Wendy's Reduced Fat Spicy Chicken Fillet Sandwich, p. 465

About Todd Wilbur

About Todd Wilbur

In Orange County, California, in the late 1980s, Todd received a copy of the notorious Mrs. Fields cookie recipe chain letter that had been making rounds across the nation. Trying the recipe led to disappointment. This was certainly no "secret formula." The results tasted nothing like a delicious Mrs. Fields chocolate chip cookie!

"Fake! Phony!" Todd cried. Then, he wondered, "Just who are the goofballs passing this off as an authentic secret formula, and how is it that such a bad knockoff recipe becomes so crazy popular?"

Todd had an idea. Since he had way too much free time on his hands, he got to work on a recipe for a cookie that had the flavor, texture, and appearance of a real Mrs. Fields cookie. How hard could it be? Batch after batch, the replicas came closer to the real thing… until one day, it happened. The cookies came out chewy and delicious, with crispy edges and that strong vanilla aroma. Bingo! The first Top Secret Recipe was born.

"So," Todd thought, "what’s next?" This time he would target a brand-name food even more popular than a Mrs. Fields cookie. An item sold in the billions around the world would do just fine. A trip to McDonald's for a sack full of Big Macs, and the next Top Secret mission was well under way.

Over the next five years, Todd's collection of recipes grew. He baked, he cooked, and he dissected. He learned the ins and outs of cooking from reading the most famous cookbooks and watching hours and hours of cooking shows on TV. He talked to chefs and cooks, waiters and food manufacturers. When he was at the counter of a fast food restaurant, he craned his neck to watch what was going on behind the scenes. He even feigned allergies to get ingredients lists from sympathetic wait staff. What at one time was just a strange little hobby grown out of curiosity, boredom, and perhaps a few too many beers had now become a passion.

While creating his first book, Todd had a full-time job to pay the bills. In fact, Todd had several jobs over those years as he slowly built his compilation of replica recipes. He worked as an advertising copywriter and as a commodities broker. He was a security guard. He was a commercial real estate salesman, and sold nothing. He landed a job as a TV news reporter and anchor at an NBC-affiliate station in Yuma, Arizona. Then, he worked at another station in Allentown, Pennsylvania as a bureau reporter. But all these “careers” were short-lived. Up to this point Todd had never been able to hold onto a job for more than a year. Things were about to change.

By this time, Todd's collection of recipes had grown to more than 40. They included replica recipes for Orange Julius ® , KFC ® Fried Chicken, Reese's® Peanut Butter Cups, Sara Lee® Cheesecake, Wendy's® Chili, Hostess® Twinkie®, Snickers® Candy Bar, Taco Bell® Enchirito®, and dozens more famous American favorites. Todd fell back on his earlier training as an artist to create schematic drawings of many of the products that fit perfectly with the book’s top-secret theme. Finally, it was complete.

In late 1991, Todd made a dangerous decision. He quit his TV reporting job and spent all his time preparing dozens of manuscripts. He put together about thirty copies of the completed book and blindly sent them off to publishing houses across the country. While he waited for any response to those unsolicited manuscripts, he made ends meet as a part-time videographer, shooting paramedics and fireman at work in Philadelphia for the national reality show "Emergency On-Scene Response".

Soon, just as the bank account was running dry, the good news came: five publishers made offers to publish the book. One of them was Plume, an imprint of Penguin, USA--and one of the largest publishers in the world. Todd didn’t know much about the publishing business at the time, but figured a publishing house with Stephen King as an author probably knows its stuff. Todd accepted the offer from Plume, and the book went into production.

In the summer of 1993, Top Secret Recipes® hit the shelves and soon went onto the bestseller list. This surprising success led to appearances on several popular TV and radio shows. By this time stacks of fan mail were coming in with requests for more recipes to replicate! Todd went back to work on his follow-up, More Top Secret Recipes®, which came out a year-and-a-half later.

In 1996, as Todd was waiting for his third and most ambitious volume to be released, Top Secret Restaurant Recipes, he decided to take a crack at designing a Web site for what was at the time an emerging medium. He figured it might be a good way to offer support for the books, along with additional recipes plus other features that can't be found anywhere else. He wasn’t sure the site would get much of an audience--but hey, it would be fun to build. Right after the site went live in November, the hits were coming at such a fast pace that a string of host computers were overloaded. After outgrowing location after location, the site finally found a home on its own dedicated server that could handle the explosion of traffic.

"Designing a Web site is kinda like making a Big Mac," says Todd. "You gotta stack things on in just the right order and use just enough special sauce."

Today the 43-year old cookbook author replicates food in his secret laboratory in Las Vegas, Nevada. There are eight Top Secret Recipes® trade paperbacks in print, with four million sold.

Information provided by TopSecretRecipes.com.

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Reviews & Community QA

Top Secret Recipes: MORE Super Secret Restaurant Recipes 3.2 5 81 81
Great Cookb ook I love this cookbook. I don't know why people are complaining about the too many drink recipes - especially the cocktails. When you are paying $7 or more at the restaurants, I like to have the recipes. I'm glad he includes those recipes. Drinks are a part of menus - remember? I wish he would put more restaurants that most of us have heard of though. I'd like to see him mimic the Williams Sonoma jarred sauces next. 04-02-11
Getting a lot of use from this! We're still trying out recipes but find it's scary how close they come to the original. It's worth it just for the Zonkers recipe! 05-27-10
I little disappointed I was a little surprised by the number of drink recipes but there are a few recipes that I am looking forward to trying. I don't think I would give this book as a gift because of the few little errors and the fact that a group of pages were out of order in my book. I fixed mine but for a gift I would just want it to be perfect from the git-go. If I knew that it was all in order and all the recipes were complete I think it would be a great gift for a bride or for your child when he or she is first setting up housekeeping. 05-03-10
EXCELLENT RECIPE DUPLICATION-NOT HEALTHFOOD BOOK I HAVE ALL OF TODD WILBUR'S BOOKS SO I WAS A LITTLE RELUCTANT TO ORDER ANOTHER. UPON DELIVERY I CHECKED IT OUT AND IMMEDIATELY WANTED TO TRY 12 RECIPES THAT DAY. AS A NON DRINKER I THOUGHT THERE WERE ALOT OF DRINK RECIPES BUT THEN REALIZED THE PURPOSE OF THIS BOOK IS TO DUPLICATE THOSE RECIPES WE HAVE TO BUY IN RESTAURANTS AND I WAS BEING SELFISH. I WAS AMAZED AS THE NEGATIVE REMARKS AS THIS BOOK IS WRITTEN FOR ALL OF THE U.S . NOT JUST THE WEST OR EAST COAST ESTABLISHMENTS NOR IS IT A HEALTHFOOD OR DIET COOKBOOK BUT A DUPLICATION OF WHAT RESTAURANTS USE--SUGAR AND SALT. DID YOU EVER LOOK AT ONE OF THOSE "HEALTHY" FROZEN DINNERS AND CHECK THE SODIUM CONTENT. I DO. MY 83 YEAR OLD MOTHER IN LAW IS GOING TO BE THRILLED WHEN I ORDER THIS FOR MOTHER'S DAY- SHE CAN MAKE DELICIOUS DISHES AND NOT WORRY ABOUT HAVING TO GO OUT AND WAIT IN LINE NOT TO MENTION THE SAVINGS. 04-24-10
But only if.... But only if you have not previously purchased a "Top Secret" cookbook. Too many repeated recipes from earlier books. Please publish a complete list of recipes when a book is released so that we know if there's enough new material to justify the purchase. Nothing against this book but when you have many other "Top Secret" books there's just too much repetition. 02-24-10
Not what I was expecting... ...I have a couple other 'Top Secret Recipes' cookbooks, and this one just doesn't measure up. I couldn't find one recipe I would be excited to try. Oh well, back it goes. 02-20-10
good cookbook I purchased this cookbook when it was TSV in the past year. This book has very good recipes that my husband and I have enjoyed making. It makes a wonderful clone of Lemon Bread. The only problem that I have had with this recipe is that it was not edited very well as more than one recipe is missing an item in the ingredients list. 12-27-09
The Best All I can say is I LOVE,LOVE,LOVE this book, well all of his books. 11-11-09
Missing ingredients! I ordered this book a while back and was excited to see so many yummy dishes. I glanced at the book when I received it but recently went looking for a few new recipes to share, I found many recipes are either missing essential ingredients and/or the measurements! 11-02-09
PRETTY GOOD Like others, I only gave 4 stars because of all the drink recipes. For my money I want recipes, if I needed drinks I would purchase a bar guide. Otherwise, this is my 4th or 5th 'Top Secret' and I love them all. Fortunately, my book only had one change that was sent to me, and all the pages are in order, none missing that I am aware of. Many of the recipes are repeated in these books, but along with the new ones introduced, it is still worth my while to purchase all of them. The very many recipes I tried were wonderful and for the most part "right on". To me, I can hardly wait for the next book, I will purchase no matter what. 11-01-09
Not Very Well Organized The recipes are okay and a great idea but the organization of should be consistent with a regular cook book in that an index in the back of the book should be listed by main ingredient. I am sure not everyone memorizes all the restaurants' "specialty names" for their dishes. It takes way too long to find a recipe in this book. Sorry! 11-01-09
Fun cookbook Great reading!!! Everything I have made has been good just love the Kozy Shack rice pudding that alone was worth the price of the book for me!!!! 11-01-09

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