The kitchen clone recipe king is back with a new Top Secret Restaurant Recipes collection—the first since his 1997 bestselling Top Secret Restaurant Recipes, which has sold over one million copies. Wilbur takes readers behind the scenes of big-name restaurants like Olive Garden, Applebee’s, and Outback Steakhouse, revealing the key ingredients and tricks of the trade they use to keep diners coming back for more. The book will feature 150 recipes, including: • Red Lobster® Cheddar Bay Biscuits • Cheesecake Factory® White Chocolate RaspberryTruffle® Cheesecake • Romano’s Macaroni Grill® Penne Rustica® • California Pizza Kitchen® Thai Crunch Salad • Original Pancake House® Apple Pancake • Chili’s® Southwestern Eggrolls • Houston’s® Chicago-Style Spinach Dip • Tony Roma’s® Baked Potato Soup
Forget takeout—with these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen.
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Todd Wilbur is the top-selling QVC cookbook author who’s been cloning recipes since the 1980’s. He’s the author of nine top secret recipes books. He’s toured extensively for his books, appeared on The Oprah Winfrey Show, Today, and Live with Regis and Kathie Lee, among others. He lives in Las Vegas with his family.
Food hacker and host of CMT's "Top Secret Recipe," Todd Wilbur is the author of a series of unique cookbooks which reveal simple secret recipes for creating home versions of America's most popular brand-name foods. With over 5 million Top Secret Recipes books in print, Todd designs each recipe through careful research, trial-and-error, creative reverse-engineering, and obsession. Readers will not only be fascinated with the back stories and impressed with the accuracy of the formulas, but will also find that they can save money when recreating these signature dishes at home and will enjoy the ability to now customize their favorite foods to suit specific diets and health concerns.
Todd has appeared on numerous talk shows in the 24 years he has been cloning famous foods, including The Oprah Winfrey Show, Dr. Oz, Today Show, Live! with Regis & Kathie Lee, Good Morning America, Fox News, Rachael Ray, Maury, and The Food Network. Season 1 of "Top Secret Recipe" debuted on CMT in October, 2011. When not taste-testing recipes on himself, his wife, his friends, and TV talk show hosts, Todd is busy teaching his 3-year-old daughter how to identify herbs in a sauce at their home in Las Vegas, NV.
I own this book. Well actually, I found out that I owned this book after I bought it. This book is exactly the same as the "Top Secret Recipes Super Secret Restaurant Collection" that is sold by QVC. Yeah there are a couple more recipes, like 8 in a book of hundreds, but there was nothing on his web page or anything to tell me that. I felt kinda screwed. Luckily I bought it at Borders and could take it back when I found out I had been hosed. He hyped this book up on his website, and didn't even tell he loyal fans what he was doing. He has great recipes and stuff, and I literally own all his books, but I just wanted to let anyone else who might have the QVC book know that this one is just a reprint so they dont get hosed....
This recipe book is simply fantastic and I highly recommend it! Making your favorite restaurant dishes at home is a great way to save money! "Top Secret Restaurant Recipes 2" is one of many in a series and a reprint of TSR's "Super Secret Restaurant Collection" which was previously sold on QVC as noted on the title page of the book. But since I didn't have that edition I bought this one and absolutely love it!!! And by the way, the Top Secret Recipes Version of Chili's Southwestern Eggrolls is absolutely wonderful, we made them for my husband for Father's Day and they were a huge hit! Thank you for this wonderful recipe book! - Michelle Jones, Founder and Editor of BetterBudgeting.com
I bought this book b/c I love all of his other books. This one just seemed like a bunch of recipes that I already have. I subscribe to the weekly recipes from the website, and get better recipes that way. I've already given this book to someone who didn't have any of this books yet. Not that impressed....
