Top Secret Restaurant Recipes 2: More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains

Todd Wilbur, Author, Todd Wilbur, Illustrator
Todd Wilbur, Author, Todd Wilbur, Illustrator Plume Books $16 (395p) ISBN 978-0-452-28800-3
Reviewed on: 01/01/2007
Release date: 01/01/2007
Wilbur, who's made a small cookbook empire deconstructing chain restaurant favorites, here introduces 150 new recipes from such well-loved eateries as The Cheesecake Factory, Chili's, Outback Steakhouse and Waffle House. Adopting a wily, covert-agent tone when discussing his research (""A couple plane rides, a bit of driving, some walking and a stumble or two later, I had a cooler full of Houston's goodies procured safely back at the underground lab""), and brings infectious enthusiasm for each dish to his insider-y recipe intros. The results are, for the most part, winning: Houston's Honey-Lime Vinaigrette is a refreshing blend of honey, citrus, and mustard; IHOP Harvest Grain 'n Nut Pancakes are crunchy and wholesome; and Red Lobster's tasty Bacon-Wrapped Stuffed Shrimp comes with an addictive cilantro-ranch dipping sauce. But perhaps the most useful aspect of this cookbook is that it allows home cooks to lighten up their favorite artery-clogging dine-out dishes. Have a hankering for P.F. Chang's Spare Ribs but don't feel like consuming a cup of light corn syrup or four cups of vegetable oil? A quick study of the recipe reveals myriad ways to make the dish more simple, healthful and enjoyable right at home.
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