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Product Description
Product Description
It's no longer necessary to stand in line for a table at T.G.I. Friday's or Red Lobster. You can make the menu items you love right at home - with ingredients from your local supermarket. In this unique cookbook Todd Wilbur re-creates more than 100 signature dishes from America's most popular chain restaurants - including such hot theme eateries as the Hard Rock Cafe, Planet Hollywood, and Dive!. Wilbur's easy-to-make knockoffs, the products of years of research, are indiscernible from the originals - and the most ingenious way we know of to cut down on the cost of eating out. But watch out, once you start cooking, people may start calling for reservations at your dinner table! Here are some of the best-kept restaurant secrets that let you eat in with the great taste of eating out: Outback Steakhouse Bloomin' Onion, Chili's Fajitas for Two, Tony Roma's World Famous Ribs, T.G.I. Friday's Potato Skins, Pizza Hut Original Stuffed Crust Pizza, and Sizzler Southern Fried Shrimp. Plus you'll find out the fascinating history of each restaurant and loads of food lore...including how ice cream sundaes got their name. The perfect cookbook for everyone who loves to eat out.
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Customer Reviews
Most Helpful Customer Reviews
8 of 8 people found the following review helpful
Format:Paperback
I love this book and have served some of the stuff at parties (Hooter's Chicken Wings, Planet Hollywood Crunch Chicken, Outback Coconut Shrimp, and Cheesecake Factory Pumpkin Cheesecake so far.) The recipes are relatively simple, fun to make, and delicious. I highly recommend this book to all my friends.
4 of 4 people found the following review helpful
Format:Paperback
My family has been trying to figure out how to make Cracker Barrel's hashbrown casserole for at least 5 years. We have failed miserably. But Todd Wilbur has finally revealed the secret -- beef broth -- along with a lot of other really delicious secret recipes. I've had the book a week and have already made the hashbrown casserole, the old "toad in a hole" eggs, the IHOP French toast and the avocado egg rolls and every one of them has been delicious. Of course, I've probably put on 5 pounds this week, but it was worth it. Wilbur's recipes are not only easy to follow, using ordinary food in most cases, but he includes hilarious blueprints of each dish. I particularly like the cross-section of Planet Hollywood's Chicken Crunch which also includes a diagram of a piece of Cap'n Crunch, and his very thoughtful inclusion of diagrams of a 10 inch skillet and three eggs in the Perkins Granny's Country Omelette. The diagrams make the cooking fun and the quality of the product makes the eating even more fun. I'm buying another copy of this book for my mother, and, when they try the food, I suspect all my friends will buy copies. Aside from my 1970s edition of the Betty Crocker Cookbook, this is the best cookbook I've ever found. The question is, does Todd take requests? If so, I have a few recipes I'd like for him to clone, especially the house salad dressing at the Echota House here in Tahlequah. This is a great book--buy it.
3 of 3 people found the following review helpful
Format:Paperback
I don't know how Todd Wilbur did it but the recipes in this book are so close to the restaurant version you'll be AMAZED!The Benihana Hibachi Chicken is as good, if not better then the restaurant version (at a fraction of the cost!) and the same goes for the Applebees Quesadillas! As a cookbook collector, I would HIGHLY RECOMMEND this one! You won't be disappointed! Thanks Todd!
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Most Recent Customer Reviews
Re-living my time in the US ....
Having viewed the website before you had to pay for the recipes I was confident that the book would be great. I wasn't disappointed. Read more
Published 12 months ago by Lil Elvis
bringing back those holiday memories...
For anyone that has been to the US on vacation and wants to re-create those holiday favourites back home- this is the book for you. Read more
Published on 26 Sep 2002 by Deborah
Nothing could be finer than to cook in my own diner . . .
Superb!! I have successfully made many of my family's fav's and the only change I've made to the recipes is to quadruple the ingredients in order to satisfy the teeming hungry... Read more
Published on 4 May 1999
CONSIDER PEOPLE OVERSEAS - REMOTE AREA
I lived in Australia, Singapore and Malaysia - but now I've to go back to Indonesia. Having set up a business in a rural area, it's so difficult to get "ready made... Read more
Published on 5 Mar 1999
My daughter who could not cook now loves cooking.
The receipes are well written and the thought of preparing "restaurant" items has ignited in my oldest (19 yrs) daughter's desire to cook. Read more
Published on 27 Jan 1999
A Big Miss
Yes he may have determined some of the ingredients in the recipes he gives, but he didn't expose the secrets (those ingredients that give the product it's unique flavor). Read more
Published on 31 Dec 1998
Restaurants Beware! Todd Wilbur is right behind you!
This book (along with Todd's other books) are works of art! This is definitly a "keeper" and I would highly recommend it to anyone. Read more
Published on 23 Aug 1998
Lifeline to the outer world
Since moving to the Northwoods, have missed many of the fastfood specialties. Took quite some time to locate a copy. But now won't part with it (sorry friends). Read more
Published on 20 Jun 1998
I'm a believer
I have found that every recipe I have tried (I have all 3 books) has lived up the claim of clone. I've made the Hooters wings numerous times (they were a big hit at a Memorial Day... Read more
Published on 25 May 1998
Outstanding book.
I have two of the Todd Wilbur books and have truly enjoyed both of them. In many cases the recipe isn't like the original food... it's better. Read more
Published on 18 April 1998
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