Top Secret Restaurant Recipes 3: The Secret Formulas for Duplicating Your Favorite Restaurant Dishes at Home: A Cookbook

by Todd Wilbur

Overview

THE #1 BESTSELLING SERIES WITH MORE THAN 4 MILLION COPIES SOLD! 

The third restaurant recipe treasury from the wizard of culinary carbon copies.

For more than twenty years, Todd Wilbur has been translating his obsession with recreating restaurant favorites at home into a blockbuster bestselling cookbook series. Using everyday ingredients, each of Wilbur's recipes provides step-by-step instructions that even the novice cook can follow—and the delicious results cost just a fraction of what the restaurants charge.

With over 100 sensational recipes, Top Secret Restaurant Recipes 3 unlocks the secrets to:

• Outback Steakhouse Outback Rack
• Chili's Quesadilla Explosion Salad
• Olive Garden Breadsticks
• TGI Friday's Fried Mac & Cheese
• Chili's Firecracker Tilapia
• On the Border Mexican Mojito
• Cracker Barrel Double Chocolate Fudge Coca-Cola Cake
• And much, much more...

Product Details

ISBN-13:	9780452296459
Publisher:	Penguin Publishing Group
Publication date:	09/28/2010
Series:	Top Secret Restaurant Recipes , #3
Pages:	448
Product dimensions:	5.90(w) x 8.90(h) x 0.90(d)
Age Range:	18 Years

About the Author

For more than 25 years, Todd Wilbur has been reverse-engineering America's most iconic foods for his series of 11 Top Secret Recipes cookbooks. With over 5 million books in print, the self-proclaimed "food hacker" has appeared in over 100 media outlets including The New York Times, People Magazine, Newsweek, The Daily News, Entertainment Weekly, The Oprah Winfrey Show, The Today Show, Good Morning America, Fox & Friends, The Dr. Oz Show, and The Food Network.  His website www.TopSecretRecipes.com is the #1 copycat recipes website with 1 million visitors every month. He lives with his family in Las Vegas, NV.

Editorial Reviews

Praise for Todd Wilbur’s #1 Bestselling Top Secret Recipes Series
 
“[Wilbur's] problem isn't that the recipes he's devised aren't good enough, it's that they're too good.”—Entertainment Weekly
 
“There is something magically compelling about the idea of making such foods at home...The allure is undeniable, and [the books are] stuffed with tidbits and lore you're unlikely to find anywhere else. These probably come as close as you can get to the original recipes.”—Boston Herald
 
“This is the cookbook to satisfy all your cravings.”—Juli Huss, author of The Faux Gourmet
 
“The recipes are easy to follow and...by preparing your own versions of restaurant meals you will almost always save money.”—Arizona Daily Star
 
“[Wilbur's] recipes use everyday supermarket ingredients to bring brand-name foods to the home kitchen. Perhaps not surprisingly, his recipes are not complex. If anything, they reflect how easy home cooking can be.”—Star Tribune (Minneapolis—St. Paul)
 
“The assignment: Find out how to make the tasty Jack Daniels Grill Sauce used by T.G.I. Friday's restaurants. The client: Oprah Winfrey. The gumshoe: Todd Wilbur. Mission Impossible for even the most savvy food expert. But not so for Todd Wilbur, a crackerjack culinary sleuth.”—Pocono Record
  
“Many of [Wilbur's] dishy imitations come, like a box of Cracker Jacks, with a surprise inside.”—Mademoiselle

From the Publisher