Low-Fat Top Secret Recipes
by Todd Wilbur
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Book Summary Information
Author: Todd WilburEdition: Paperback
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2000-06-01
ISBN: 0452281490
Number of pages: 256
Publisher: Plume
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Book Reviews of Low-Fat Top Secret Recipes
Book Review: U Don't Even Need 2 Cook These....
Summary: 1 Stars
...to see that they taste nothing like the originals.
Here's an example: The recipe for the Carl's Jr. Charbroiled Chicken Club Sandwich has: 2 skinless chicken breasts, 1/2 cup teriyaki marinade, 4 whole wheat hamburger buns, 8 slices turkey bacon, 1/4 cup fat free mayo, 1 cup alfalfa sprouts, 4 lettuce leaves, 4 large slices of tomato and 4 slices fat free swiss cheese.
How does turkey bacon, fat free mayo, fat free swiss and a whole wheat bun even come close to comparing to this gem from Carl's? That's ridiculous to suggest. There is no skill involved in this book. My 4 year old could substitute fat free ingredients for full fat ones and try to call it the same thing.
His book, Top Secret Recipes Lite does the same thing. A Wendy's single has fat free cheese, fat free mayo and a leaner cut of beef. Big deal. We've all had that cheeseburger before. How does it taste at all like Wendy's? In theory, this book is a great idea. In practice, he didn't even come remotely close (that said, I've tried his books with the full fat versions and some of the recipes are actually pretty good).
Summary of Low-Fat Top Secret Recipes
Todd Wilbur, the irrepressible restaurant recipe knockoff artist, is back. Thanks to Wilbur's latest Top Secret mission?to re-create some of America's most popular food products without the fat?readers can now feast guilt-free on their favorite snacks. The easy-to-follow recipes, along with Wilbur's patented blueprint illustrations, are guaranteed to produce healthier homemade treats that taste identical to the real thing?like Nabisco Reduced-Fat Oreo Cookies or Entenmann's Light Low-Fat Cinnamon Rolls. Wilbur also tackles some familiar restaurant delights, including Bennigan's Buffalo Chicken Sandwich, McDonald's Arch Deluxe and Egg McMuffin, and Wendy's Chicken Caesar Fresh Stuffed Pita?concocting them all at a fraction of the calories and at a fraction of the cost. Once again, the intrepid Todd Wilbur goes where no food writer has gone before?and proves that when it comes to providing recipes for food that diners really want to eat, he is the peoples' choice.
Is there an audience for Todd Wilbur's Low-Fat Top Secret Recipes, a collection of fat-reduced and make-it-yourself formulas for the likes of Screaming Yellow Zonkers? Judging from the success of Wilbur's previous cookbooks, which also provide favorite food-product recipes, the answer is you bet. This book is for those times when a chocolatey Oreo or gooey Entenmann's cinnamon roll--made at home--is just what the doctor ordered. The 75 or so recipes are divided into two sections: Low-Fat Top Secret Recipe Clones, which provides formulas for duplicating already low-fat foods such as Nabisco Honey Maid Grahams and Gardenburgers, and Low-Fat Top Secret Recipes Conversions, recipes for reduced-fat renderings of normally fatty foods like Wendy's Spicy Chicken Sandwich and McDonald's Egg McMuffin. These recipes reduce fat calories by half or more. The formulas produce food that is at least as credible as its ancestors and sometimes better. Readers should know, however, that many of the recipes require low-fat or ersatz food items, such as egg substitute, and that food coloring is sometimes called for. (Those Oreos require brown paste coloring to achieve their familiar hue.) Wilbur is fascinated by the ups and downs of the companies whose products he gives recipes for, and many of their head notes yield information such as, "In 1996, Nabisco built up its growing line of Snackwell's... with the introduction of low-fat snack bars...." This back-story is actually more interesting than not. With droll blueprint-style drawings of the foods, nutrition facts for each recipe, and various preparation tips, the book brings readers interested in reproducing their favorite store-bought foods very close to the "real thing." --Arthur Boehm
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