Top Secrets Recipes-Lite!: Creating Reduced-Fat Kitchen Clones of America's Favorite Brand-Name Foods

So why are Todd Wilbur's books so great in the first place? You make something that tastes nearly identical to what fast food places, restaurants, and big name companies spit out, and you know every ingredient that goes in there. You don't have to worry about the poor quality meat and other ingredients and preservatives going into your food, not to mention the cooks and waiters/waitresses handling of your food (we've all seen the TV specials where they do obscene acts to your dinner). Not only that, but you can take your own "poetic liscence" in preparing your food by adding or taking out ingredients rather than have to rely on the telephone game to make sure your food is done correctly (i.e. you telling the waiter/waitress who has to tell the cook, etc.). To me, anyway, that is what makes Todd Wilbur's books so appealing. Now what about this one in particular? Not only does he show excellent recipes for the foods we love, but he makes an attempt (a very good one, I might add) to make lower fat versions of them. Granted the foods might taste a bit off, but we have to remember that they were originally designed to have tons of fat in them. Mr. Wilbur is doing the best he can to take that fat out without sacrificing taste. This book is very well worth the money if you realize that these recipes might not be exactly the same, but you're willing to make the sacrifice to live a bit healthier. Anyway, I love the recipes (especially for my two biggest fast food weaknesses, the Big Mac and the Mexican Pizza), and, on a side note, if you do get this book and want to cut fat out even more, I suggest using 1% ground turkey rather than the super-lean ground beef (a little more expensive, but saves 5-6 grams of fat). Hope this helps with your desicion . . . .

this book helped me lose one million ponds thanks todd wilber

I got this book at a local library and I am now buying it. It is the best cookbook for my favorite recipes when eating out.

My friend bought this book and shared the recipies. I started with the bloomin onion.Although I noticed that it fried better if I removed the bottom after frying.It was the best! I also made the Tony Roma ribs. They are the exact ribs from the resterant. This book is every moms dream. Thanks

I've enjoyed previous editions of "Top Secret Recipes" by Todd Wilbur, and have been impressed yet again by the terrific recipes and food-chat offered in "Top Secret Recipes Lite!"Food junkies will find their mouths watering as page after page of previously too-fatty recipes unfolds--and you can make them at home with everyday ingredients and not panic that you have gone overboard on your diet!I plan on sending this book to my Dad who is living with heart disease and loves to whip up heart-healthy goodies in the kitchen. This book will provide lots of new "food for thought!"