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Books : Top Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-Name Foods (Penguin Viking Plume General Books) |
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Books : Top Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-Name Foods (Penguin Viking Plume General Books) |
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by: Todd Wilbur
Dewey Decimal Number: 641.5973 EAN: 9780452269958 ISBN: 0452269954 Label: Plume Manufacturer: Plume Number Of Items: 1 Number Of Pages: 144 Publication Date: June 01, 1993 Publisher: Plume Sales Rank: 98798 Studio: Plume Editorial Review: Related Items:
Average Rating:
 Rating:  - Top Secret RecipesI had bought this book many years ago for myself and used it regularly. My 20 year old son tried to steal it from me recently with no success of course (lol) so I bought him his own. We all enjoy the recipes in this book so much that I would be lost without it! Rating:  - Non FictionA fun book that looks at how to make your own home made facsimile versions of some famous junk food. At least famous in America, some of them some other people probably will not have heard of. If you want some cooking silliness, this one is definitely for you, or to throw a version of something passable by way of some of those mini-humans. Rating: - Fun recipiesI've had a lot of fun with some of the recipes in this book. People have asked for the recipies of items I've taken to potlucks and BBQ's. There are a few items that don't quite hit the mark, but overall it's a good cookbook. Rating:  - Hit and miss oversimplified clone recipesI bought this book out of intrigue to find out the secret sauce behind famous recipes. While there are a few select recipes where the secret sauce is let out, there are dozens of others where the recipes are plain oversimplifications and superficial replicas. What should be an exciting book is mostly common sense. The book was frustrating because the clone recipes produced average mimics at best. Detail is replaced by simplicity as most recipes seem embarassingly easy and unrefined, lacking the clarity that makes a famous fast food recipe truly unique. I didn't buy this book to be told that a Quarter Pounder with Cheese recipe requires 1/4 lb ground beef and a Kraft cheese slice. Each recipe comes with pointless engineering diagrams showing the assembly, with notes showing the reader to place the cooked hamburger patty in between the top and bottom of the bun. The book does contain some interesting fast food history with each recipe. However, 95% of the recipes are common sense that could have been derived by the most casual of cooks. For a book that appeared to have a lot of promise, it hasn't turned my hamburgers into Big Macs or my milkshakes into Blizzards.
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