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What our customer's say!

"Lack of Index destroys everyday usefuleness", Several of the recipes in this book are good, but this book's usefulness is severely hampered because it has no real index. Let's say you're in the mood for a pasta recipe. Try finding one in the so-called index of this book. (You can see the sample pages for yourself.) The index is just an alphabetical listing of recipes in order by restaurant. It is basically the same as the Table of Contents. With the original copycat book, you could look up types of recipes in a real index.

So if you don't mind scanning every recipe listing, this is the book for you.

"Another Great Book By Todd Wilbur", I went to a party last night and brought the (Top Secret Recipes version of)Chevy's Chili Con Queso, wondering if it would be substantially better (and worth the effort)than simply adding the standard can of Rotel to melted Velveeta. Everyone at the party raved about the queso (so worth it!) and I also made the (TSR version of)Chevy's Sweet Corn Tomalito. OK, even MEN came up to me and told me how much they loved that one! All the recipes are easy to make, and just as easy to triple the recipe(s)which was my case. When it comes to book reviews, it kind of makes me angry when I read less-than-great reviews by people that haven't even tried the recipes yet, are simply disappointed because they "didn't get to read the recipe index beforehand" (visit a bookstore then) or the recipes "don't sound good" (see previous suggestion).COME ON! For the small price you'll pay for this book, there are over 150 recipes, most of which you'll definitely want to try. Would't it be worth it to hear, "This is the best queso I've ever had!" You bet it was. Bravo, Todd. You made me look GREAT. I'm off to make the Red Lobster Cheddar Bay Biscuits for my son...

"Top Secret Recipes", I have made several of the recipes and so far have been pleased with the book. Purchased another for my son and daughter-in-law. Hope they enjoy it too. They are both great cooks .

"Secret Restaurant Recipes", Loved the book...like that I can not make foods from my favorite restaurants now instead of trying to re-create on my own and failing. Also bought the first book too.

"Wings!", I got this book mainly for the Buffalo Wings recipe. I tried it, and it turned out very well. There are quite a few other recipes in there that interest me, but I haven't had a chance to try them yet.

If you're looking to make tasty, crispy Buffalo Wings, this will do it for you.

Cheers!

Read this reviews before You buy...

"Fun - even if you're in Canada", When I first bought this book, looking through it I was a bit disappointed as these are mostly chain restaurants that we don't have in Canada. I decided to give a few of the recipes a try, and they've all been really good so far. Even if you're not familiar with a lot of the food, it's still a fun read, and a good cookbook for simple food for the home cook.

"Review #2", This was a gift for my husband for Valentine's Day. He loves to cook. He hasn't made any of the recipes yet, but he has sticky notes in numerous pages to make things! Great book for anyone that likes to cook and easy as well!

"Chicken Marsala vs. Chicken Madeira - how much wine?", I bought the book for I miss USA food, after living 4 years there (I like the way restaurant chains come up with great, 'standardized' food and are able to replicate it accross the country; I am not talking about lame burgers for kids :) Yes, it can be done elsewhere, but I think americans are great at this business skill, IMHO).

I was hooked on food as simple as coleslaw (plus mashed potato, gravy... yummy), and after trying a coleslaw clone from Wilbur's site, I decided the book was worth a shot: his claims were too good to be passed.

Well, I just happen to LOVE madeira sauce, and when it comes to cooking, I am a COMPLETE DUMMY (I have just ordered Julia Child's masterpiece on french cooking), so I took a jump of faith and tried The Cheese Cake Factory Chicken Madeira on page 74. Wilbur tells me to use 3 CUPS of madeira wine, and I did as I was told. No need to say: it came out JUNK (and I was wondering why the sauce would not reduce...).
Later on I found a recipe for madeira sauce on the net, based on Child's book. I didn't make beef stock/broth, just threw flavored cubes in hot water, and a reasonable amount of wine, plus arrowhead for thickening: success! Not perfect, but a pretty decent sauce.

On page 64, for the Carrabba's Chicken Marsala, a sauce pretty much like the above (using a similar wine), Wilbur tells you to use 1/4 cup of Marsala wine... Am I the one missing something? Clones of Wilbur's clones are spread all over the net, and seem to replicate this flaw.

I believe a chain is as strong as its weakest link: I haven't tried since other recipes, so the whole book might be worth more starts, but the recipe I *did* try deserves ZIP. Two stars for the whole book, for the ideas you might get to make your own recipes seems fair enough.

Cooks, beware. As far as the Chicken madeira goes, at least :)

"As Promised", Book was received in top condition and unbelievably in timely manner even considering the holidays !

"Excellent content", This is my latest purchase in the Top Secret Recipes collection from Todd Wilbur. I made some of the recipes from the book and took them to work....what a hit.
I am very pleased.