Top Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-name Foods (Penguin Viking Plume General Books)

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Editorial reviews

Product Description
This irresistible collection of cloned recipes is the product of years of obsessive research by self-confessed junk-food addict Todd Wilbur. Big food manufacturers guard their recipes like the gold in Fort Knox, but Wilbur's dogged pursuit of taste-alike versions of his - and our - favorites has paid off in this unique cookbook of 50 scrumptious treats. Whether you're a kid or just a kid at heart, you'll have a great time making the incredible clones of a McDonald's Big Mac, or a Burger King Whopper, and many other famous foods. Helpful illustrations let you recreate them to perfection. And both taste and guilty pleasures are just like the real thing!

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Synopsis
This irresistible collection of cloned recipes is the product of years of obsessive research by self-confessed junk-food addict Todd Wilbur. Big food manufacturers guard their recipes like the gold in Fort Knox, but Wilbur's dogged pursuit of taste-alike versions of his - and our - favorites has paid off in this unique cookbook of 50 scrumptious treats. Whether you're a kid or just a kid at heart, you'll have a great time making the incredible clones of a McDonald's Big Mac, or a Burger King Whopper, and many other famous foods. Helpful illustrations let you recreate them to perfection. And both taste and guilty pleasures are just like the real thing!

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Customer reviews

review by: date: 1999-06-10 rating:
Mr.Wilbur is off on the KFC coleslaw&biscuits,I know, did it
For the most part, Mr.Wilbur s "secrets" closely guarded by eateries.Tho' he is off a good country mile on KFC.Coleslaw is :shredded cabbage, carrotts,onions,bind w/Miracle Whip,sugar,cider vinegar,salt,touch of milk.3 days in fridge will last.Biscuits are:regular flour, white Crisco type shortening,use paddle of mixer, make course crumbs add leaveners,baking powder,sugar and butter-milk. Knead briefly on floured surface after all mixed. Roll out 2" thick,brush off flour on top,won't cook in oven and tastes ugh.2"cutter,press down, twist &you seal the sides,doesn't rise evenly.350 oven and keep close together for soft sides,apart for crispy edges.Brush with butter/margerine when done--10-12 minutes.

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review by: date: 1999-04-22 rating:
Good Approximations, But Some Recipes Miss the Mark
This book is a great way to create some pretty close "secret recipes." I have enjoyed many of the recipes and the history lessons. There is to much emphasis on how to stack the condiments on a burger the correct way for my tastes, but my kids have enjoyed not buying out to see how close that we can come to "the real thing." This has has saved money and added some quality family time. Laure'

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review by: date: 1999-02-15 rating:
A goldmine (But you won't be cooking "from scratch")
I really loved the cookbook. The only objection I had was that a lot of recipes were made from cake mixes and the like. For me, that spoils the point. The whole idea of cooking things myself is so they will be fresher and more wholesome. I would have liked the book better if he called for more actual ingredients (flour, sugar) but if you don't mind using mixes, I think you will have no objections at all.

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review by: date: 1998-11-06 rating:
FANTASTICALLY WONDERFUL!
I have now all the books by Todd Wilbur except the Lite book. All the recipes I tried taste exactly like the real things. Even invited friends over for dinner and made the Wendy's frosty for desert and didn't tell them. They thought it was the real thing!! Everything is delicious! A book clearly recommended.


review by: date: 1997-10-31 rating:
The secrets are out, and delicious ones they are.
This book is a absolute must have for those of you that love to experiment in the kitchen. Its totally exciting to create these cloned treats, but more so to see if any one can tell the difference. I've tried Mrs.Fields Chocolate Chip Cookies,Hostess Twinkies, the Twix bars,and the Snickers bars. They taste the same as their original siblings. But what makes this book really great is the short historys of the recipes. It so interesting to read how they came about!

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Similar categories

Books . Subjects . Food & Drink . General
Books . Subjects . Food & Drink . General AAS
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Books . Refinements . Language (feature_browse-bin) . English
Books . Refinements . Age (feature_two_browse-bin)
Books . Refinements . Format (binding_browse-bin) . Paperback
Books . Refinements . Condition (condition-type)

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