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Top Secret Restaurant Recipes


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Exclusive signed copy. It's no longer necessary to stand in line for a table at T.G.I. Friday's or Red Lobster, Olive Garden or Outback. You can make the menu items you love right at home—with ingredients from your local supermarket. Included in this book are some of the best-kept restaurant secrets that let you eat in with the great taste of eating out!

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 and Planet Hollywood.

Wilbur's easy-to-make knock-offs, the product 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!

Find out how to make home versions of Applebees Oriental Chicken Salad, Benihana Hibachi Chicken & Steak, California Pizza Kitchen BBQ Chicken Pizza, The Cheesecake Factory Cajun Jambalaya Pasta, Chi-Chi's Sweet Corn Cake, Cracker Barrel Hash Brown Casserole, Hard Rock Cafe Famous Baby Rock Watermelon Ribs, Hooters Buffalo Wings, Marie Callenders Famous Golden Cornbread, Olive Garden Hot Artichoke-Spinach Dip, Outback Steakhouse Alice Springs Chicken, Pizza Hut Original Stuffed Crust Pizza, Planet Hollywood Chicken Crunch, Ruth's Chris Creamed Spinach, T.G.I. Friday's Potato Skins, and many more.

Other books you may like: Top Secret Restaurant Recipes 2, Top Secret Restaurant Recipes 3.

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Score: 5.00. Votes: 1
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A customer
Sep 17, 2017, 08:00

Maybe THE best cookbook I own. With four teenagers in the house, we don't go out to eat very often. And everyone gets bored with the tried and true handful of recipes we all tend to make over and over. This book has added new flare to mealtime at our house. Although we've tried many of the recipes -- and loved them all -- our favorite is the Tony Roma's ribs. This is a big hit with everyone at our backyard barbecues, and has undeservedly earned me a reputation as a good cook. (I'm not really a good cook; these recipes are just easy to follow.) The only problem now is that all of our friends and family want to come for dinner when they know we're serving ribs! Although not necessarily for the true gourmet, this book is a hit for anyone who likes to play in the kitchen.