Customer Reviews

Top Secret Recipes Lite!

5 star:		(6)
4 star:		(3)
3 star:		(1)
2 star:		(1)
1 star:		(1)

 

 

I've enjoyed previous editions of "Top Secret Recipes" by Todd Wilbur, and have been impressed yet again by the terrific recipes and food-chat offered in "Top Secret Recipes Lite!"

Food junkies will find their mouths watering as page after page of previously too-fatty recipes unfolds--and you can make them at home with everyday ingredients and not panic that you have gone overboard on your diet!

I plan on sending this book to my Dad who is living with heart disease and loves to whip up heart-healthy goodies in the kitchen. This book will provide lots of new "food for thought!"

My friend bought this book and shared the recipies. I started with the bloomin onion.Although I noticed that it fried better if I removed the bottom after frying.It was the best! I also made the Tony Roma ribs. They are the exact ribs from the resterant. This book is every moms dream. Thanks

I am a junk-food addict, I admit it. What makes this book so great is that it allows me to satisfy those junk food cravings and still eat low fat. I have some of Mr. Wilbur's books and look forward to getting the other low-fat one. I am so glad to find that most of the ingredients used to reduce the fat are readily accessible.

The recipes in this book are great. It's fun to create your favorite restaurant items at home, especially when you know the ingredients are fresh, and healthy for you! I haven't experienced a bad recipe yet, but you must keep in mind that removing a lot of the fat will not make it taste exactly like the real thing. Trading the negative ingredients for a great-tasting positive is OK by me! The only downfall is that some of the ingredients may not be easily found at home, and there are a lot of steps in the preparation of many recipes. This book is an excellent tool to help calm those "no-no" food cravings we get while dieting!

So why are Todd Wilbur's books so great in the first place? You make something that tastes nearly identical to what fast food places, restaurants, and big name companies spit out, and you know every ingredient that goes in there. You don't have to worry about the poor quality meat and other ingredients and preservatives going into your food, not to mention the cooks and waiters/waitresses handling of your food (we've all seen the TV specials where they do obscene acts to your dinner). Not only that, but you can take your own "poetic liscence" in preparing your food by adding or taking out ingredients rather than have to rely on the telephone game to make sure your food is done correctly (i.e. you telling the waiter/waitress who has to tell the cook, etc.). To me, anyway, that is what makes Todd Wilbur's books so appealing. Now what about this one in particular? Not only does he show excellent recipes for the foods we love, but he makes an attempt (a very good one, I might add) to make lower fat versions of them. Granted the foods might taste a bit off, but we have to remember that they were originally designed to have tons of fat in them. Mr. Wilbur is doing the best he can to take that fat out without sacrificing taste. This book is very well worth the money if you realize that these recipes might not be exactly the same, but you're willing to make the sacrifice to live a bit healthier. Anyway, I love the recipes (especially for my two biggest fast food weaknesses, the Big Mac and the Mexican Pizza), and, on a side note, if you do get this book and want to cut fat out even more, I suggest using 1% ground turkey rather than the super-lean ground beef (a little more expensive, but saves 5-6 grams of fat). Hope this helps with your desicion . . . .

I got this book at a local library and I am now buying it. It is the best cookbook for my favorite recipes when eating out.

I may be 12, but as a serious cookbook collector, I know a good author when I see one. That's why I bought Todd Wilbur's first book, then his second, and then his third. His fourth book disappoints. Of the three recipes I tied, all but one turned out hideous. Nabisco Reduced-Fat Cheese Nips tasted like cardboard, probably due to something called " fat-free cheese sprinkles " being used as the fat in the recipe. Nabisco SnackWell's Fudge Brownie Bars are also terrifying to the tastebuds. Imagine a chewy bar, sickeningly sweet yet bitter at the same time and tasting, well, VERY low-fat. Shivering yet? The Entenmann's Light Fat-Free Golden Loaf, which I made for a strawberry-peach trifle, turned out just fine. All in all, this is a horrible cookbook that nobody should invest their money in. Try " Loonyspoons: Low Fat Food Made Fun " instead.

Great book! Everyone loves the Wendy's Frostie; I have found that the Dreyers fat free vanilla works best for it. Wait till ya try the Cinnamon Apples! A few recipes aren't quite perfect clones, but they are still very good.

Not as good as Todd's other books, this book takes great recipes and makes light, low-fat recipes out of 'em. get the other books first -THEY are GREAT!

I like this series of books. I dont know how they do it, but they get the tastes spot on. Good Book.