From Publishers Weekly
Wilbur, who's made a small cookbook empire deconstructing chain restaurant favorites, here introduces 150 new recipes from such well-loved eateries as The Cheesecake Factory, Chili's, Outback Steakhouse and Waffle House. Adopting a wily, covert-agent tone when discussing his research ("A couple plane rides, a bit of driving, some walking and a stumble or two later, I had a cooler full of Houston's goodies procured safely back at the underground lab"), and brings infectious enthusiasm for each dish to his insider-y recipe intros. The results are, for the most part, winning: Houston's Honey-Lime Vinaigrette is a refreshing blend of honey, citrus, and mustard; IHOP Harvest Grain 'n Nut Pancakes are crunchy and wholesome; and Red Lobster's tasty Bacon-Wrapped Stuffed Shrimp comes with an addictive cilantro-ranch dipping sauce. But perhaps the most useful aspect of this cookbook is that it allows home cooks to lighten up their favorite artery-clogging dine-out dishes. Have a hankering for P.F. Chang's Spare Ribs but don't feel like consuming a cup of light corn syrup or four cups of vegetable oil? A quick study of the recipe reveals myriad ways to make the dish more simple, healthful and enjoyable right at home.
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About the Author
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.