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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.
Top Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-Name Foods
by Todd Wilbur
eBook
$5.99
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ISBN-13:
9781101639863
- Publisher: Penguin Publishing Group
- Publication date: 06/01/1993
- Sold by: Penguin Group
- Format: eBook
- Pages: 144
- Sales rank: 241,284
- File size: 2 MB
- Age Range: 18 Years
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This irresistible collection of cloned recipes is the product of years of obsessive research by self-confessed junk-food addict Todd Wilbur. Big food manufacturers guard their recipes like the gold in Fort Knox, but Wilbur's dogged pursuit of taste-alike versions of his—and our—all-time favorites has paid off in this unique cookbook of 50 scrumptious treats. Whether you're a kid or just a kid at heart, you'll have a great time making the incredible clones of a Hostess® Twinkie®, McDonald's® Big Mac®, a Burger King® Whopper®, a Tastykake® Butterscotch Krimpet®, a Yoo Hoo® Chocolate Drink, and all the other famous foods. Helpful illustrations let you recreate them to perfection. And both taste and guilty pleasures are just like the real thing!
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Library Journal
Sort of the junk-food version of Helen Witty and Elizabeth S. Colchie's Better Than Store-Bought ( LJ 5/15/79), this offers recipes for Hostess Twinkies, Cracker Jacks, Wendy's Chili, McDonald's Big Mac, and other such favorites. These are not, however, top-secret formulas cadged from the companies but Wilbur's own recipes, some more successful than others, along with architectural cross sections of such constructions as Egg McMuffins. A novelty item, but some cooks are sure to find it fun. Literary Guild selection.
From the Publisher
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