Book Description
The kitchen clone recipe king is back with a new Top Secret Restaurant Recipes collection—the first since his 1997 bestselling Top Secret Restaurant Recipes, which has sold over one million copies. Wilbur takes readers behind the scenes of big-name restaurants like Olive Garden, Applebee's, and Outback Steakhouse, revealing the key ingredients and tricks of the trade they use to keep diners coming back for more. The book will feature 150 recipes, including:
• Red Lobster® Cheddar Bay Biscuits
• Cheesecake Factory® White Chocolate RaspberryTruffle® Cheesecake
• Romano's Macaroni Grill® Penne Rustica®
• California Pizza Kitchen® Thai Crunch Salad
• Original Pancake House® Apple Pancake
• Chili's® Southwestern Eggrolls
• Houston's® Chicago-Style Spinach Dip
• Tony Roma's® Baked Potato Soup
Forget takeout—with these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen.
Customer Reviews:
My first recipe out of this book was a total disaster........2007-09-23
I bought this book as a gift for my mother in law, who had the first and loved it. I thought I would try the "Cheesecake Factory Raspberry White Chocolate Truffle Cheesecake" out of it for a party. The recipe seemed a little different as I was making it. For example, usually when making a cheesecake you don't add the eggs all together, as it will curdle the mixture.
After I baked this cheesecake (for longer than specified, as it was obviously not done at his appointed time), it looked fine, although it was excreting a strange greasy substance from the bottom of the pan. But after I chilled it and removed the sides of the pan, it was still a very raw egg mixture.
I tried to bake it some more, but the cake refuses to bake. I have made successful cheesecakes before, and this recipe clearly is flawed and wasted a lot of money. Needless to say, I will be wary of any more of his recipes and I would say that if one of these recipes seems strange to you, you should probably change it if you would like a successful product.
GREAT RECIPES.......2007-09-12
This recipe book has some of the best restaurant recipes and they actually come out close to the actual restaurant's! :)
top secret restaurant recipes.......2007-09-02
i have made several recipes from this book and we just love them. i made 3 more last night to take to a luau party today, so see how my frineds like them. the coconut shrimp and the pinacola dip is delicious.
Famous recipes.......2007-08-27
Well, it's an ok book. I would liked to have read the index before I bought it, I probably would have looked for another book if I had.
Surprisingly good clones.......2007-06-27
Have not tried all recipes in this book but the ones I have tried my family has really enjoyed. For the restuarants that we frequent versus the clone recipes in the book they are surprisingly close!
Amazon.com
Located in Manhattan's Greenwich Village, the near-shoebox-size Magnolia Bakery has become a destination for lovers of all-things sweet. The reason? From the beginning its owner Allysa Torey and her staff have offered cakes (and particularly cupcakes), pies, and other pastries that are utterly unpretentious but deeply satisfying in a grandmother-would-have-made-it-if-she-could-have way. More from Magnolia Torey's second book, adds to her already impressive recipe roster 75 formulas that range from Pear Streusel Breakfast Buns, and Pumpkin Walnut Cookies with Brown Butter Frosting, to Chocolate Pecan Pudding Pie, and Old-Fashioned Chocolate Chip Ice Cream. Included also are recipes for signature specialties like Magnolia's Chocolate Cupcakes and famous banana pudding, plus a section on frostings and sauces. All are easy to do, even for beginning bakers, and all have the straightforward Magnolia appeal. --Arthur Boehm
Book Description
A cupcake can change your life. Ever since Magnolia Bakery opened its doors in 1996, people have been lining up day and night to satisfy their sugar cravings -- patiently waiting in line at the old-fashioned yet funky bake shop to buy cupcakes, layer cakes, pudding, and ice cream, much to the surprise and delight of owner Allysa Torey. Now, from the baker who brought cupcakes to everyone's attention, come even more recipes from Greenwich Village's favorite bakery and her home kitchen.
Whether it's a birthday cake, weekend breakfast treats, or sweets for a bake sale, you'll find simple and delicious recipes to delight family and friends on all occasions in More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen. Beginning with the ever-popular cupcakes and frostings, you'll find the much-requested recipes for the mouthwatering Magnolia's Famous Banana Pudding and sinfully rich Red Velvet Cake with Creamy Vanilla Frosting, all with helpful hints that let you achieve the same sweet results as the bakery. In the well-loved Magnolia style, Allysa Torey brings you new twists on old favorites, such as Devil's Food Cupcakes with Caramel Frosting, Peaches and Cream Pie with Sugar Cookie Crust, and Apple Tart with Hazelnut Brown Sugar Topping. You'll also find breakfast treats like Cream Cheese Crumb Buns and Blueberry Coffee Cake with Vanilla Glaze; and afternoon snacks like Black Bottom Cupcakes, Walnut Brown Sugar Squares, and Oatmeal Peanut Butter Chip Cookies. From Banana Cake with White Chocolate Cream Cheese Icing to Heavenly Hash Ice Cream Pie, these are the desserts that Allysa makes for friends and family at home -- unfussy, straightforward, and simply delicious.
Illustrated with eight pages of beautiful color photographs, as well as black-and-white stills that capture the daily life of the bakery, More from Magnolia is an irresistible collection of new classics that will inspire you to fill your kitchen with sweet things.
Customer Reviews:
great cupcake recipe and icing.......2007-03-28
i made abt 4 recipes before posting - vanilla cupcake, chocolate cupcake, strawberry shortcake, black bottom cupcake, apple cake with butterscotch frosting and vanilla icing/buttercream. great blackbottomed and vanilla cupcake recipe. very good icing recipe. the choc cupcake was dry and tasteless -- rather do the blackbottomed cupcake recipe without cream cheese as choc cupcake. very very basic cake recipes - heavy cakes with no sophisticated tastes. all the cakes rose very well but they were all flour-heavy and came out really heavy. they hold their shape well. i recommend the "cake bible" by rose for cakes instead. the strawberry shortcake in this book called for a 3 layered cake with whipped cream, if served a few hours before eating, the whipped cream does not hold up well. "the cabke bible" will take situations like these under advisement, which i have always appreciated.
very good for beginner bakers, very encouraging results. wonderfully written. it provides me with new ideas on baking :) but for more sophisticated tastes/scents/texture, go for an advanced book. :) the only reason i gave it 3 stars is because the recipes were a bit overly simplistic for my tastes. it is a good book for a quick bake (at nights for tomorrow's events), instead of a nice cake taking a few days to assemble.
Disappointed.......2007-03-09
Based on the reputation of this bakery, I purchased the book. I made 2 recipes from this book so far and have been very disappointed. Looks like this one will gather dust on the shelf.
The Best Buy!.......2007-03-09
This is one of the simplest recipe books that I have ever purchased...AND OFCOURSE THE BEST! I have made several things from it and they have turned out delicious every single time. It is one of my best investments in a cupcake recipe book!
Suggestion..........2007-02-06
I've found that the reviews for this (and other) magnolia books seem to be very polarized. Professional cooks with years of experience getting terrible results and novice bakers getting fabulous results? If you're trying to decide like I was try making the cupcakes before buying the book. The vanilla cupcake recipe can be found on martha stewart's website, just search for magnolia. For me it turned out great, not quite as good as the bakery itself, but as close as I can expect from my junky oven. If you make them and like them, buy the book. If you make them and think they're terrible maybe the book is not for you...
More from Magnolia.......2007-01-23
This is a great cookbook....Everything I've made in this book has been a success .....Everyone needs this cookbook for any deserts they might make...You can't go wrong with it......
Book Description
Breakfast At Brennan's and Dinner Too is a most recent collection of more than 230 recipes from New Orleans' world-famous Brennan's Restaurant.This 288 page hardbound edition includes many of Brennan's original signature dishes such as Bananas Foster as well as numerous current, culinary creations published for the very first time. Each recipe has been home tested to ensure its accuracy.
Preceding each of the seven recipe sections, color photographs feature Brennan's exquisite cuisine. This handsome 8 1/2 X 11 inch book also includes photographs of the restaurant's elegant decor and surroundings. Significantly, Breakfast At Brennan's And Dinner Too is much more than a collection of recipes. In a tribute to its founder, the late Owen Edward Brennan, Brennan's shares with the reader its accurate history and legacy. This informative narrative is inclusive of old clippings, unique illustrations and nostalgic memorabilia. - A great gift for any occasion!
Customer Reviews:
A Beautiful Cookbook...........2005-09-01
This is a superb cookbook from one of this country's finest dining establishments. It is not only full of good recipes, but it is elegant enough to display on your coffee table. It is really like a gorgeous history book with wonderful recipes included! When anyone in the know thinks of eating in New Orleans, Brennan's is #1 on the list of restaurants not to be missed. Love this book....
Serious Inferiority Complex Demonstrated!.......2003-10-05
I was so disappointed by this book that I actually sent it back. Everything about the book came off as a huge chip on the shoulder of the owners of Brennan's about the success of Commander's Palace...owned by their aunt Ellen.
At first glance, the book looks cheap, with no dust cover and the words "Official" on a banner in the lower right hand corner. The only time I generally see that are on tourist guide books, not cookbooks.
A good portion of the book is dedicated to the history of Brennan's and idol worship of the patriarch of the family, which is admirable. However, they can't seem to talk about Aunt Ellen without getting some jabs in, talking about how she expanded the family business and that four of her six first ventures closed. Well, I think that one of those enterprises (Commander's Palace) certainly makes up for the rest...as they say, you need to break a couple of eggs to make an omlette!
After explaining how they went their separate ways from the rest of the family, the recipe section of the cookbook is very poorly done. The recipes are either extremely simple (3-5 ingredients and very pedestrian) or extremely complicated (10-15 ingredients including other preparations). When another recipe is referenced, unlike other cookbooks where they tell you which page to look for it, this cookbook simply says "see index"; even if the recipe they're referring to is on the next page.
The breakfast section was the most dissappointing of all. You'd think it would be the main focus of the book given the title, but it is merely several versions of eggs benedict with a few swapped out ingredients. What's even more sad is that each recipe is written like you've never seen an eggs benedict recipe before, so you end up with pages of "cookie cutter" recipes with the only distinction being that they traded trout for the Canadian bacon, or something of the like...and of course you are told to "see index" about how to make a hollandaise!
This book is written like they had something to prove against Aunt Ellen and it shows. Problem is, Aunt Ellen's Commander's Palace and its cookbook "The Commander's Kitchen" is far and away a much better deal. Not only is "The Commander's Kitchen" a beautiful book, richly photographed, with wonderful stories about the restaurant, great recipes, and a little information about each dish (something lacking from "Breakfast at Brennan's"), it's thicker and less expensive off of Amazon!
There is a reason we are all talking about Commander's Palace alumni like Paul Prudhomme and Emeril Lagasse years after they've left Commander's and all you can really say about Brennan's is that they were the birthplace of Bananas Foster.
I will give this book one good mark...the cocktails section is pretty good...but then again, so is the one in "Commander's Kitchen".
As much fun to browse through as it is exciting to draw from.......2002-07-12
Superbly enhanced with color photography, Breakfast At Brennan's And Dinner, Too showcases original recipes from the menus of New Orleans's world-famous Brennan's Restaurant. From Buster Crab Pecan; New Orleans Barbecued Shrimp; Creole Onion Soup; and Brennan's Blackened Redfish; to Crabmeat Lundi Grass; Tournedos Royal with Sweetbreads; Les Peches Flamees; and the house specialty Brennan Dressing, Breakfast At Brennan's And Dinner, Too is an elegant, "kitchen friendly" cookbook that is as much fun to browse through as it is exciting to draw from for truly memorable dining.
Breakfast at Brennan's and Dinner Too: EXCELLENT Book.......2002-07-03
Great book, very easy directions and not 15 to 20 different ingredients. My girlfirend and her husband were there last year and raved about the place. She and I each have the book and I've now oredered one for my daughter. This is a must have in your cookbook library.
Cajun at it's best!.......2001-10-17
After having the pleasure of eating at both the original Brennan's in New Orleans and the other location in my home town of Houston, Texas, this book is a joy to own! The recipes are easy to follow and it also gives you the background history of this fine restaurant. I highly recommend this book.
Product Description
"One Hundred Percent Talent" showcases 64 original and creative recipes by 64 up-and-coming star chefs, all members of the Italian chapter of the Jeunes Restaurateurs d'Europe.
Members of Jeunes Restaurateurs d'Europe must be owners of their own restaurants, under 35 years of age, and of recognized talent. In fact, most of their restaurants appear in the culinary guides to the best restaurants in Italy, many with Michelin stars.
All recipes are in English and Italian.
An interesting aspect of most of the recipes is that they can be employed either as starters or the main course by varying the serving size. And, of course, 100 percent of them are beautiful to see and delicious to eat.
The exquisite photographs accompanying each of the recipes are the work of world-renowned food photographer Michele Tabozzi.
Book Description
Cocktails in Tahiti is a visually stunning, full color showpiece combining a playful yet sophisticated look at Tahiti's magnificent luxury resorts and their most delicious, flirtatious, and slightly decadent cocktails. Filled with unusual insights, folklore, and facts about Tahiti and her islands,
Cocktails in Tahiti has something to tempt and delight all tastes.
Over 50 sumptuous cocktail recipes blend exotic fruits, juices, and liquors providing a flavorful and vibrant palette from which to capture the fun and often elegant mood of these captivating islands. You'll learn the history of the legendary Mai Tai, Tahiti's most famous cocktail, and discover the secrets of the intriguing rums, vodkas, and distinctive liqueurs used in creating Tahiti's most celebrated libations.
A special section features the signature cocktail recipes from Tahiti's most outstanding luxury resorts along with spectacular photographs and overviews of these renowned hotels.
Whether served from a coconut or elegantly chilled in a martini glass of fine crystal, the flowering and colorful cocktails of Tahiti have an undeniable presence all their own. If you are dreaming of a future trip or reliving special memories from a past visit to these beautiful islands, this wonderful collection of delightful drink recipes, dazzling hotel photographs, and distinctive insights will put you in a tropical, tranquil mood as you sip your way to our magical paradise.
Al Keahi, Managing Director, Tahiti Tourism Bureau N.A:
A must have book of fun and facts for anyone who has visited or dreams of visiting Tahiti.
New Book Resources, October 2006:
We can't wait to try out the recipes and imagine that we are at one of the featured, dreamlike hotels.
Vincent Guerin, Director of Sales, Starwood Hotels & Resorts French Polynesia:
The finest collection of resort photographs and cocktail recipes from across Tahiti.
Customer Reviews:
What a fun and entertaining book!.......2007-08-05
Not only does this book have a wealth of information on a destination we long to travel to, but it offers a wide variety of fun and DELICIOUS drinks.
We love to entertain and it has been great having 'Cocktails in Tahiti' out at our parties...quite a conversation piece! Everyone loves the stunning photos of Tahiti, the scrumptious drinks, and the intriguing facts of the islands. Thank you!
Experience a whole new world of Cocktails!.......2007-04-28
Always looking for new and exciting cocktails to try, I purchased this book. Each page became more interesting, not only for the drinks presented but for the knowledge that Mr. Bondurant shares about Tahiti, it's culture, local accomodations, etc.
The photos are exceptional and each drink I have mixed has been better than the last. I have bought several as gifts for coworkers and friends. You won't be disappointed!
Cocktails from paradise at your fingertips.......2007-02-06
"Cocktails in Tahiti" is a must have for any lover of spirits with a tropical flair. The author has artfully put together a wonderful collection of cocktails, both old and new, from the scenic paradise of Tahiti. Colorful photographs and descriptions of each drink will have your mouth watering to imbibe several of these treats from the South Pacific. If you are looking for something new to bring some tropical flavor to your cocktail library, then you need this book!
This book will make you fall in love with Tahiti.......2006-12-18
I have always wanted to go to the Tahitian islands but have never had the opportunity. Now, after reading "Cocktails in Tahiti", I am planning a trip to Tahiti for next Summer. I originally thought "Cocktails in Tahiti" would give me some good ideas for entertaining, but soon found out it contained many intersting nuggets about the islands and their history. To sum it up, I am packed and ready to go to these beautiful islands.
If you've ever dreamed of a tropical vacation or just need to brighten up your winter, you should read this book.
Beautiful Book.......2006-12-09
I have never been to Tahiti, but after reading the fun, informative facts about Tahiti, seeing the beautiful pictures, and sampling some of the excellent cocktail recipes, I am ready to go!
Mr. Bondurant's love and knowledge of Tahiti come through clearly in the book, which is very well laid out. It provides enough information and explains things in such a way that an amateur can make delicious Tahitian cocktails as well as the most experienced bartender. The fun facts about Tahiti, along with summaries of the total hotels and the gorgeous pictures, makes this book a must have.
Until I can take my first trip to Tahiti, this book will help bring a little Tahiti to my home.
Average customer rating:
- True to the spirit of the restaurant
|
The Three Chimneys: Recipes & Reflections from the Isle of Skye's World Famous Restaurant
Shirley Spear
Manufacturer: Mercat Press
ProductGroup: Book
Binding: Hardcover
 General
| Cooking, Food & Wine
| Subjects
| Books
Regional & International
| Cooking, Food & Wine
| Subjects
| Books
| African
| Asian
| Canadian
| Caribbean & West Indian
| European
| General
| International
| Latin American
| Mexican
| Middle Eastern
| Native American
| U.S. Regional
ASIN: 1841830976 |
Book Description
The Three Chimneys on the Isle of Skye is one of the world's finest restaurants. Award-winning chef Shirley Spear has drawn on her experiences to put together a visually stunning and highly readable book. A winning combination of recipes, culinary essays, personal anecdotes and over 100 evocative images of Skye-this is more than just a cookbook.
Customer Reviews:
True to the spirit of the restaurant.......2006-10-06
Visiting Scotland last summer, we were lucky enough to reserve a table at this remote and wonderful restaurant. We snapped up the cookbook immediately, partly because we love to cook, but also because the photographs of Skye are so much better than any we managed to take. As a cookbook, it is true to the simple, exactingly prepared food served at 3 Chimneys, featuring lots of seafood, beautiful broths and local dairy. Consequently, these recipes work only if the ingredients are perfectly fresh, because they have nowhere to hide: if your mussels are sauced, the sauce is made from their own broth. The shortbread (which is deceptively light) lives and dies by the quality of the butter used. And when approached this way, glorious food results. Ms. Spear is careful to explain the steps of each recipe, the order in which recipes should be made (like a lot of restaurant food, there are recipes within recipes)and how much time to plan for each. That said, it's not a perfect cookbook. You will need a scale that measures grams. The recipes seldom reveal how many servings will be produced (4 to 6, in my experience). And there are little mysteries sprinkled throughout: what is "medium oatmeal", and is it used raw or cooked? The cooking times are too short for steelcut oats, and I can't believe Ms. Spear uses instant rolled oats. However, even these quirks feel true to the spirit of a place that gives the diner less a slick, packaged restaurant experience than a gift of passionate care for beauty and sustenance.
Book Description
Have you ever craved restaurant fare late at night only to find out the restaurant has closed? Now you can make restaurant dishes at home anytime you like and amaze your friends. The author, a seasoned restaurant professional, recreates over 50 items from restaurant menus across America. Make everything from Red Lobster's Cheddar Bay Biscuits to Olive Garden's Chicken Marsala.
Customer Reviews:
An elegant touch of New Orleans.........2002-02-10
I purchased Antoine's Restaurant cookbook because I loved my visit to New Orleans and found the food served in it's restaurants to be superb. This particular cookbook is delightful in its historical information, the wonderful illustrations and it's very basic New Orleans cuisine. I found some recipes I would fix but many of the recipes are too simple. If you want a unique, New Orleans way to fix green beans, don't look in this cookbook. The green bean recipe is just that.."Green Beans with butter". Boil the beans until tender, drain and add melted butter. Thats it. The section on sauces is interesting but when fixing many of the entre's you have to go back and forth looking up the separate sauce recipes to add to the main entre' recipe. For example, the main recipe is on page 76 but the sauce is on page 124. I like everything on the same page when I'm cooking. Simple dishes are sometimes the best but most of the dishes featured in this cookbook aren't very exciting. It is a nice cookbook to add to a collection because of the history behind the restaurant but not necessarily for it's unique recipes.
Customer Reviews:
From the Master of Menace, a Meaty Treat.......2006-09-21
Was ever a cook book as lavishly illustrated? Even the redoubtable Martha Stewart would envy the magnificent photography and sumptuous recipes. It's all made better by the first person recitation of Mr. and Mrs. Price who wrote about what they'd eaten and where they'd enjoyed it. And enjoy it they certainly did as will the reader. Not all the recipes are simple, but time and a careful following of the explicit instructions will yield the delights portrayed. Far from his more famous persona as the villain deluxe, Vincent Price is revealed as a food critic and traveller who skipped the souvenir stands and brought home, you'll excuse this, the bacon. I was the on-air cook for a television station for many years and used this collection often. Attempting to reproduce the lush settings wasn't possible but the strength of the recipes is that they could be served on Melmac and be just as good. Like reading catalogs for summer flowers in December, this volume will take you to the table in anticipation of wonderful food. One note, you may be tempted to lick the photos of the food: Don't. But on a cold night after a bowl of luke warm chicken noodle.....
Books:
- Ultimate Foods for Ultimate Health: And Don't Forget the Chocolate!
- Uncle Bubba's Savannah Seafood: More than 100 Down-Home Southern Recipes for Good Food and Good Times
- Van Gogh's Table at the Auberge Ravoux: Recipes From the Artist's Last Home and Paintings of Cafe Life
- Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
- Vegetarian Times Complete Cookbook
- Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights
- Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More
- Your Hands Can Heal You: Pranic Healing Energy Remedies to Boost Vitality and Speed Recovery from Common Health Problems
- 101 Things to Do with Ramen Noodles
- 301 Venison Recipes: The Ultimate Deer Hunter's Cookbook
Books Index
Books Home
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Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains
Even More Top Secret Recipes: More Amazing Kitchen Clones of America's Favorite Brand-Name Foods
More Top Secret Recipes: More Fabulous Kitchen Clones of America's Favorite Brand-Name Foods
Top Secret Recipes: Sodas, Smoothies, Spirits, & Shakes
Top Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-Name Foods (Plume)
