The copycat kitchen volume two: 150 Restaurant favorites, no reservations. (Copycat Kitchen Series Book 2)

150 restaurant favorites. No reservations, no drive-thru line, no forty-dollar tab. You know the ones. The burger with the crust that shatters. The chicken that somehow stays juicy under all that crunch. The burrito with the french fries actually inside it. The sundae in a dish the size of a boat. The Copycat Kitchen, Volume Two gets all of it into your kitchen — and tells you why each one works, so you can make it right the first time. WHAT'S INSIDE: • Seven burgers — smash, griddle, butter-toasted, and steamed slider, each one a different technique • A San Diego taco shop chapter — California burrito, carne asada fries, adobada, rolled tacos, and the three squeeze-bottle salsas nobody writes down • Fried chicken, pan pizza, and loaded subs — including the breads that make them • A full ice cream counter — dense custard base, real hot fudge, hand-dipped malts, and a banana split built the way the parlour does it • The bread basket — cheddar biscuits, breadsticks, dinner rolls, brown bread BUILT TO BE COOKED FROM, NOT PHOTOGRAPHED. Every recipe gives you an internal temperature, not just a timer. Every recipe ends with the one technique that separates it from a generic version — the ninety-second smash, the thirty-second boil, the reason your fries go soggy. Make-ahead notes tell you what actually holds and what doesn't. No glossy photos of food you've already eaten. No ninety-dollar ingredient lists. Just 150 recipes that work, at a price that doesn't make you twice.