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Table of Contents

TODD WILBURS TOP SECRET RECIPES ARE THE CRITICS FAVORITE DISH!

Theres something almost magically compelling about the idea of making such foods at home.... The allure is undeniable, and stuffed with tidbits and lore youre unlikely to find anywhere else.

Boston Herald

This is the cookbook to satisfy all your cravings.

Juli Huss, author of The Faux Gourmet

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

USA Today

TODD WILBUR is the bestselling author of Top Secret Recipes, More Top Secret Recipes, and Top Secret Restaurant Recipes (all available from Plume). When not taste-testing recipes on himself, .his friends, or TV talk-show hosts, Todd lives in Las Vegas, Nevada.

Visit the Top Secret Recipes website at:

www.topsecretrecipes.com

ALSO BY TODD WILBUR

Top Secret Recipes
More Top Secret Recipes
Top Secret Restaurant Recipes

To radio gods, Don & Mike
mboys, mboys!

THANK YOU...

Everyone at Penguin Putnam for helping to make the
TSR books a success
Marilyn Hart and Kate Baltz for your
fabulous assistance in the kitchen
Lori Lipsky, Editor in Chief extraordinaire
Kimberly Perdue, assistant editor extraordinaire
Gus Samios, attorney extraordinaire
My supporting family and friends
All fat replacement products
Zebu, the Floormat (formerly the Wonder Dog)
Beer

INTRODUCTION

Before I begin, let me assure you that my love for the gooey, greasy, cheesy, sugary sloppy, slippery, creamy, saucy, and chocolaty famous American convenience foods cloned in previous Top Secret Recipes books has not diminished in the least. Im still in ecstasy when sinking my teeth into a hot double-stacked burger slathered in secret sauce, or when chomping down hard into a chocolate bar loaded with caramel, nougat, and a fistful of nuts.

I dont care who you are, or how healthy you claim to eat, or how much you boast you never divert your car in a rush through a fast-food drive-thru joint for a quickie, Its a sure bet that you have at least one favorite, sinfully delicious food that you often crave, thats high in fat and calories. Im talking about the kind of food that gives you an ecstatic rush as you eat it, and practically gets you high from the oral gratification. Im talking about the type of grub that washes over your tastebuds in that all-too-short belly-stuffing journey, making you close your eyes for just a moment while you chew to let out a little mmmm. Its the euphoric palatal experience that ends much too soon. And its the experience thats quickly followed by the post-nosh guilt, as you realize the pants are a bit more snug today, and will be a lot more snug tomorrow.

Sure, I still enjoy eating Americas favorite brand-name foods, and I still dig cloning them at home, just as much as ever. But I also realize that no matter how good the stuff tastes, these higher-fat foods cant be on the menu every day if I want to maintain a 6-foot-tall, 180-pound frame. Sure, if I gave in to my cravings, Id be eating huge portions of Olive Garden Tiramisu, Taco Bell Mexican Pizza, KFC Cole Slaw, and Big Mac after Big Mac (Ill have fries with that, please). And I could eat Hooters Buffalo Wings every day of the year and not get sick of them ... until around Thanksgiving. Okay, make that Christmas.

But I dont pig out wildly on these foods because I know that, while these products are delicious and popular, some of them contain significant amounts of fat. And weve all been informed by the scads of nutritionists and dieticians on anti-fat crusades that if we want to stay fit, were going to have to turn away from the greasy goodies and start looking in the direction of low-fat alternatives. Ive heard it, youve heard it; and as much as I dont want to hear it anymore, I know I will, and so will you. And the real bummer is, its all true.

This news was even more of a bummer in the early days of the move away from foods higher in fat. Back then, smart, tasty alternatives were hard to come by. Food manufacturers were coming out with products that tasted only slightly better than potting soil. Maybe thats why when we hear the words low-fat or fat-free today, while we know its the right thing to choose, a part of us is thinking yech!

But the good news is that in the last several years, fat-reduced foods have been much improved. There are many more better-tasting staple products such as mayonnaise, cheese, sour cream, and butter-flavored additives available than ever before. With these products and the skillful use of thickeners, starches, and fruit purees, its now easier to enjoy foods that taste as though theyre pumped with fat, when the nutrition facts say otherwise. The tricks were learning to remove the fat from our meals and snacks, both in the food production plants and in the home kitchens, are quickly turning the yechs into yums.

As I was creating the previous Top Secret Recipes books, I began to devise simple ways to use lower-fat ingredients and special cooking techniques that would eliminate much of the fat, yet retain the flavor of the original product. This was a casual exercise, for my own meals, and I was at first only moderately effective. But as I explored and experimented further over the years, and started to use the many new fat-free ingredients that were becoming available, I found that it was possible to eliminate at least 50 percent of the fat in most cloned convenience foods, with minimal effort and standard ingredients. The big surprise was that in many cases I could get the fat down much lower than thatas low as 15 to 20 percent of the original product.

Isnt it amazing that only twenty-five years ago we could eat the same higher-fat foods available today without feeling that we had done something horribly wrong. Today we still have the same classic burgers, famous fried food, top-selling candy bars, snack cakes, and cookies that have been around for years; and these items are as popular as ever But in this last decade of the millennium we are continuously force-fed information about what is good and bad for our bodies. How often have you heard that we should eat no more than 2200 calories a day and that we should limit our fat intake to around 60 grams? Sure we hear it, and we know it. But that information doesnt keep us from loving our favorite junk foods. It just makes us feel much worse when we cave in.

Food manufacturers are aware of our dilemma, and they realize that creating products that address our nutritional concerns and that satisfy our strongest, most insatiable cravings, is a quick trip down mega-profits street. Millions and millions of dollars have been spent on reduced-fat product development, and for conversion of previously higher-fat products to trendy lower-fat versions. Just look for the green packages. Not only can these healthier alternatives be found in growing numbers in supermarket aisles, but also fast-food outlets and restaurant chains have been making lower-fat choices available. Its the latest food craze, and the cost to the consumer is usually high. Ironically, many times the lower-fat or light versions of a product are more expensive or smaller in size (or both) than the higher-fat counterpart.

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