Wilbur - Top secret recipes unlocked: all new home clones of americas favorite brand-name foods

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Table of Contents

A PLUME BOOK

TOP SECRET RECIPES UNLOCKED

TODD WILBUR is the bestselling QVC cookbook author. Hes appeared on The Oprah Winfrey Show, Today, and Good Morning America, among others. He lives in Las Vegas.

These probably come as close as you can get to the original recipes.Boston Herald

Many of [Wilburs] dishy imitations come, like a box of Cracker Jacks, with a surprise inside. Mademoiselle

The recipes are simply written and easy to do. This book offers great-tasting fun for the whole family.

The Clinton Chronicle (South Carolina)

The mission: Decode the secret recipes for Americas favorite junk foods. Equipment: Standard kitchen appliances. Goal: Leak the recipes to a ravenous public.USA Today

VISIT US ON THE WEB AT WWW.TOPSECRETRECIPES.COM

ALSO BY TODD WILBUR

Top Secret Recipes
More Top Secret Recipes
Even More Top Secret Recipes
Top Secret Restaurant Recipes
Top Secret Restaurant Recipes 2
Top Secret Recipes Lite!
Low-Fat Top Secret Recipes
Top Secret Recipes: Sodas, Smoothies, Spirits, & Shakes

PLUME

Published by the Penguin Group

Penguin Group (USA) Inc., 375 Hudson Street, New York, New York 10014, U.S.A. Penguin Group (Canada), 90 Eglinton Avenue East, Suite 700, Toronto, Ontario, Canada M4P 2Y3 (a division of Pearson Penguin Canada Inc.) Penguin Books Ltd., 80 Strand, London WC2R 0RL, England Penguin Ireland, 25 St. Stephens Green, Dublin 2, Ireland (a division of Penguin Books Ltd.) Penguin Group (Australia), 250 Camberwell Road, Camberwell, Victoria 3124, Australia (a division of Pearson Australia Group Pty. Ltd.) Penguin Books India Pvt. Ltd., 11 Community Centre, Panchsheel Park, New Delhi-110 017, India Penguin Group (NZ), 67 Apollo Drive, Rosedale, North Shore 0632, New Zealand (a division of Pearson New Zealand Ltd.) Penguin Books (South Africa) (Pty.) Ltd., 24 Sturdee Avenue, Rosebank, Johannesburg 2196, South Africa

Penguin Books Ltd., Registered Offices: 80 Strand, London WC2R 0RL, England

First published by Plume, a member of Penguin Group (USA) Inc.

First Printing, December

Copyright Todd Wilbur, 2009

All rights reserved

Pages 255-57 constitute an extension of this copyright page.

This book was not prepared, approved, licensed, or endorsed by any of the owners of the trademarks or brand names referred to in the book. Terms mentioned that are known or believed to be trademarks or service marks have been indicated as such. See section on Trademarks.

Top Secret Recipes is a registered trademark of Todd Wilbur.

REGISTERED TRADEMARKMARCA REGISTRADA

LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA

Wilbur, Todd.
Top secret recipes unlocked : all new home clones of Americas favorite brand-name foods /
Todd Wilbur ; with illustrations by the author.
p. cm.
Includes index.

eISBN : 978-1-101-15242-3

restaurants--United States. I. Title.
TX715.W65867 2009
641.5973--dc22 2009025663

Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of both the copyright owner and the above publisher of this book.

PUBLISHERS NOTE

The scanning, uploading, and distribution of this book via the Internet or via any other means without the permission of the publisher is illegal and punishable by law. Please purchase only authorized electronic editions, and do not participate in or encourage electronic piracy of copyrighted materials.Your support of the authors rights is appreciated.

BOOKS ARE AVAILABLE AT QUANTITY DISCOUNTS WHEN USED TO PROMOTE PRODUCTS OR SERVICES. FOR INFORMATION PLEASE WRITE TO PREMIUM MARKETING DIVISION, PENGUIN GROUP (USA) INC., 375 HUDSON STREET, NEW YORK, NEW YORK 10014.

http://us.penguingroup.com

For Morea

A LITTLE FOREWORD

From Top Secret Recipes, 1993

In the laboratory (my kitchen), each of these recipes was subjected to a battering array of bakings and mixings, batch after batch, until the closest representation of the actual commercial product was finally achieved. I did not swipe, heist, bribe, or otherwise obtain any formulas through coercion or illegal means. Id like to think that many of these recipes are the actual formulas for their counterparts, but theres no way of knowing for sure. In such cases of closely guarded secret recipes, the closer one gets to matching a real products contents, the less likely it is that the protective manufacturer will say so.

The objective here was to duplicate the taste and texture of the products with everyday ingredients. In most cases, obtaining the exact ingredients for these mass-produced food products is nearly impossible. For the sake of security and convenience, many of the companies have contracted confidentially with vendors for the specialized production and packaging of each of their products ingredients. These prepackaged mixes and ingredients are then sent directly to the company for final preparation.

Debbi Fields of Mrs. Fields Cookies, for example, arranged with several individual companies to custom manufacture many of her cookies ingredients. Her vanilla alone is specially blended from a variety of beans grown in various places around the world. The other ingredientsthe chocolate, the eggs, the sugars, the flourall get specialized attention specifically for the Mrs. Fields company. The same holds true for McDonalds,Wendys, KFC, and most of the big-volume companies.

Even if you could bypass all the security measures and somehow get your hands on the secret formulas, youd have a hard time executing the recipes without locating many ingredients usually impossible to find at the corner market. Therefore, with taste in mind, substitution of ingredients other than those that may be used in the actual products is necessary in many cases to achieve a closely cloned end result.

THANK YOU

Its not easy to express in words just how grateful I am to everyone who has helped transform a 134-page trade paperback published in 1993 into a continuing series of cookbooks that has sold more than 4 million copies. From the person who plucked that first unsolicited manuscript out of the slush pile at Plume nearly twenty years ago, to the casual cook who uses these booksand to everyone in betweenI am so very thankful. As long as delicious new brand-name foods are created, and as long as I am lucky enough to have such a great crew behind the scenes, I hope to continue developing these culinary clones that can make home-cooked foods cool and fun.

Thanks to all at Penguin Group: Clare Ferraro, Cherise Fisher, Barbara OShea, Sandra Dear, Kimberly Cagle, Cherisse Landau, and everyone else who has tossed a pinch of this and a dash of that into these books over the years.

Thanks to the awesome hosts at QVC: Jill Bauer, Bob Bower-sox, Jayne Brown, Rick Domeier, Carolyn Gracie, Dan Hughes, Dave James, Pat James-DeMentri, Lisa Mason, Lisa Robertson, Mary Beth Roe, Jane Tracey, David Venable, Dan Wheeler, Leah Williams, and all of the QVC buyers, planners, and producers.

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