The Takeaway Secret, 2nd edition: How to cook your favourite fast food at home Paperback – 14 Dec. 2017
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From the Back Cover
Make your favourite fast-food and takeaway dishes at home!
This new and updated edition of The Takeaway Secret offers a wide selection of popular recipes included in the hugely successful original title, as well as over twenty brand new recipes and new handy hints to ensure the reader's home-made dishes look and taste exactly like those offered by their favourite fast-food restaurant or takeaway.
Existing recipes such as Lamb Doner Kebab with Chilli Sauce and Southern Fried Chicken have been updated, accompanied by a wide range of brand new recipes including Pizza Crunch, Chicken in Salt & Chilli and Mac 'n' Cheese Bites. You'll also find some Japanese and Thai favourites, plus sandwich and tortilla fillings.
There are delicious desserts, too - including banana muffins, chocolate chip cookies and fudge cake - for those days when only something sweet will do.
With this definitive collection of takeaway recipes, you'll be able to sample American Fast Food, Kebab Shop cuisine, exotic Chinese and Indian flavours, and tasty Pizza and Chip Shop recipes, all from the comfort of your own home - and at half the price!
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Well, easy in some respects, hard in others. Doing some of these recipes will probably make you appreciate just how much prep goes into your local 'fast food'. Still there is always the concern that you don't know where the products come from, often the cheapest and fattiest stuff, or that which cooks the quickest. This way, you can see exactly what goes in and source your own meat/veggies.
I have tried four so far - Sweet and Sour Pork, Lamb Doner, Whopper Style Hamburger and Fried Chicken (although I oven baked the latter). All really successful, and I am not a brilliant cook - just average. OK, there are no pictures, but why should you need them? If you are cooking your favourite takeaway, you should know what it looks like, and Kenny has tried to get the most authentic flavour. Just trust him, follow the recipe measurements, all will be fine.
All of the above though involve a great deal of prep and work. I think it's worth it, but don't think you are making 'fast food' because it definitely isn't. Some are quite expensive, e.g Chinese Stock. Stock cubes are avoided. Prepare to source some herbs you have never used before.
I was touched when I discovered that Kenny suffers from a agoraphobic problem which led him to write this book in the first place. Funny how enforced isolation has made this book invaluable for those who like cooking, and miss takeaways. I still call for a pizza delivery - but I may just try this next.
Not for the gourmets perhaps, but definitely for the experimenters and those who like food - not pieces of finely seasoned offal on a lettuce leaf - but pub and cheap restaurant food and they fancy they could do better or at least, just as well.
I highly recommend this book.