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Better Together
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Editorial Reviews
Amazon.com
Long before scientists in Scotland cloned Dolly the sheep, Todd Wilbur was hard at work replicating recipes from some of America's favorite restaurant chains. Armed with Ziploc bags for transporting leftovers and plenty of questions for his servers, Wilbur has combined the skills of a private eye and a research scientist to devise the tasty clones included in Top Secret Restaurant Recipes. Wilbur honed his technique on convenience food, creating exact duplicates of everything from a Big Mac to a Twinkie; in this book, however, he sets his sights on slightly more sophisticated fare. Within these pages you'll find sure-fire recipes for such chain favorites as Hard Rock Cafe's Famous Baby Rock Watermelon Ribs, Cheese Blintzes from the International House of Pancakes, and The Olive Garden's Hot Artichoke-Spinach Dip. Denny's, Shoney's, The Cheesecake Factory, and Pizza Hut are just a few of the many chain restaurants from which popular menu items have been "cloned." So the next time you have a hankering for Tony Roma's World Famous Ribs or a slice of Red Robin's Mountain High Mud Pie, don't bother to go out--instead, eat in with Top Secret Restaurant Recipes.
From Booklist
As restaurant chains proliferate, their food expresses a culinary Gresham's law: bad food drives out good. Wilbur, building on the popularity of his books revealing McDonald's Big Mac special sauce and Twinkies' filling, continues to plumb the shallows of chain-restaurant cooking. Here he tells the home cook how to make favorite dishes from such popular chains as Planet Hollywood, Hard Rock Cafe, and dozens more. What Wilbur cleverly uncovers are legal constructs more than culinary creations (witness the blizzard of trademark bullets appearing next to virtually every name). Wilbur's blueprint diagrams of food add to a perception of these comestibles as food engineering. Nevertheless, this book will be eagerly sought by library patrons delving for just the sort of chain-restaurant secrets Wilbur unveils. Mark Knoblauch
Long before scientists in Scotland cloned Dolly the sheep, Todd Wilbur was hard at work replicating recipes from some of America's favorite restaurant chains. Armed with Ziploc bags for transporting leftovers and plenty of questions for his servers, Wilbur has combined the skills of a private eye and a research scientist to devise the tasty clones included in Top Secret Restaurant Recipes. Wilbur honed his technique on convenience food, creating exact duplicates of everything from a Big Mac to a Twinkie; in this book, however, he sets his sights on slightly more sophisticated fare. Within these pages you'll find sure-fire recipes for such chain favorites as Hard Rock Cafe's Famous Baby Rock Watermelon Ribs, Cheese Blintzes from the International House of Pancakes, and The Olive Garden's Hot Artichoke-Spinach Dip. Denny's, Shoney's, The Cheesecake Factory, and Pizza Hut are just a few of the many chain restaurants from which popular menu items have been "cloned." So the next time you have a hankering for Tony Roma's World Famous Ribs or a slice of Red Robin's Mountain High Mud Pie, don't bother to go out--instead, eat in with Top Secret Restaurant Recipes.
From Booklist
As restaurant chains proliferate, their food expresses a culinary Gresham's law: bad food drives out good. Wilbur, building on the popularity of his books revealing McDonald's Big Mac special sauce and Twinkies' filling, continues to plumb the shallows of chain-restaurant cooking. Here he tells the home cook how to make favorite dishes from such popular chains as Planet Hollywood, Hard Rock Cafe, and dozens more. What Wilbur cleverly uncovers are legal constructs more than culinary creations (witness the blizzard of trademark bullets appearing next to virtually every name). Wilbur's blueprint diagrams of food add to a perception of these comestibles as food engineering. Nevertheless, this book will be eagerly sought by library patrons delving for just the sort of chain-restaurant secrets Wilbur unveils. Mark Knoblauch
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