Three Guys from Miami Cook Cuban
Product Type: Book
Product Price: $30.00
Manufacturer: Gibbs Smith
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Description
Three Guys from Miami Cook Cuban is the latest effort of Glenn Lindgren, Raúl Musibay, and Jorge Castillo – three brothers-in-law with a passion for Cuban food and culture. This is a unique cookbook by three hombres who love Cuban culture and food so much that they created the tremendously popular website iCuban.com: The Internet Cuban.
Millions of people have already discovered these Three Guys and their recipes. Now the rest of the world can too, in this delightfully witty and entertaining new cookbook complete with a Cuban food glossary, personal stories, and hilarious asides that represent the Three Guys’ own distinctive brand of humor.
With amazing family recipes, Miami influence, and food secrets from Cuba, The Three Guys share twenty years of experimentation, refinement, and a lot of trial and error that have made these recipes uniquely their own. The book is lavishly illustrated with 75 full-color photographs by photographer Nancy Bundt.
The Three Guys From Miami have made several appearances on the Food Network, ABC Family, The Travel Channel, National Public Radio, and Public TV. They are frequent sources of Cuban cooking tips and advice for professional chefs and amateur cooks all over the world. Their recipes have appeared in several major newspapers and magazines.
The Three Guys from Miami started small, but quickly became known for their great parties, centered on whole pigroasts or an elaborate Cuban-style paella. In fact, the Three Guys' "Paella Cubana" was featured on "Tyler's Ultimate" with Tyler Florence on the Food Network.
Three Guys from Miami Cook Cuban is a fun, and easy-to-follow guide that will let even inexperienced home cooks turn out some great Cuban meals. The recipes are easy to prepare and you'll actually enjoy the entire process. Three Guys from Miami Cook Cuban has been extremely well received by food editors and writers all over the United States. The Chicago Sun Times says, "I swear I could almost feel the Miami sunshine beaming down on me as I read through the book… The photography is beautiful and inviting, making one ready to hop on a plane to Miami. For most of us that's not possible, so this cookbook is the next best thing."
The Miami Times says, "With Colombian arepas and Nicaraguan tres leches in the mix, the title might more accurately be 'Three Guys From Miami Cook Miami,' but there are plenty of Cuban standards here, from picadillo and arroz con pollo to rice pudding and flan. We even get the Elena Ruz, a turkey, cream cheese and strawberry-jam sandwich named for the customer who ordered it at a 1930s Havana restaurant. Best of all, we get the good-natured byplay -- Jorge: Someday we'd like to have a sandwich named after us. Raul: Probably something with plenty of spice and a lot of tongue! -- that makes these guys such good company."
Where Miami reports, "They’re not famous chefs, but Glenn Lindgren, Raúl Musibay and Jorge Castillo know their food. In the just-released Three Guys from Miami Cook Cuban, the Miami natives offer up the best of Miami-Cuban specialties-from the Papa Hemingway Daiquiris to empanadas de carne asada to arepas to their own version of paella Cubana that even novice cooks can try at home. Best of all, the cookbook is chock full of colorful pictures of the marketplaces, landmarks and people that make Miami so indefinably unique."
And the Library Journal provides the last word, "In their first book, they present many of their favorite recipes and stories. Lindgren is the writer, but the three share a somewhat wacky sense of humor (as documented in some of the photographs here). However, their book includes a lot of culinary and social history, along with 100 recipes for both traditional Cuban dishes and more contemporary variations. Numerous color photographs and an attractive design add to the appeal. One of the few recent titles on the subject, this is strongly recommended."
The Three Guys recipes represent three lifetimes of enjoying Cuban food, and a long process creating, collecting, and refining the recipes they love. They have combined the best ideas from these great chefs with their own special twists to create the "tried and true" recipes they like best. Everyone, from the most amateur home chef to the seasoned professional will enjoy this excellent and unique Cuban cookbook.
Reviews
Rating: 2 / 5
Date: 2010-03-02
Summary: "Not authentic"
I was raised in a Cuban family in South Florida and ate Cuban food every day of my life until I left home at 17. I'm not a huge cook, but occasionally I enjoy making something traditionally Cuban if I'm in the mood for some comfort food. I've owned "Memories of a Cuban Kitchen" by Mary Urrutia Randelman for many years, and I have to say all the recipes I've tried from that book are very close to what I'm used to getting from Mom or Cuban restaurants in Miami.
I was getting bored of using the same book, so I decided to give the Three Guys book a try. I started with two standard recipes -- the seafood enchilado and the picadillo, the latter being probably the most basic, traditional Cuban dish. I probably had it at least once a week growing up. Enchilado is a little more refined and is usually reserved for special occasions.
Anyhow, I made the enchilado first, and while I have to say the flavor was good, it was nothing like the enchilado I'm used to, which was disappointing, since that is the whole point of cooking Cuban food for me. I asked my mom for her recipe and it couldn't have been more different than the book's. I then made her version, and voila. Now I know every mom has her own methods but I've also eaten this food at restaurants and while I like my mom's better, it is still basically the same thing. The Three Guys version was very different.
The next recipe was picadillo. First of all the ingredient list is VERY different from the traditional one. Keep in mind that traditional picadillo calls for no spices other than salt and pepper (the latter being optional). This one called for cumin, cinnamon (?), cloves (??) and oregano (???). The taste that this produces is OK, but definitely NOT traditional Cuban picadillo. I've made this dish hundreds of times from Mary Urrutia's book and it tastes exactly like home. It's a very basic dish, not rocket science. Perhaps this is a different take on it, but that's not what I was looking for.
Anyway, the point is that I'm not sure how these guys developed their recipes, but if you are Cuban and looking to re-create mom's cooking, this is not the book for you -- stick instead with "Memories of a Cuban Kitchen".
Rating: 5 / 5
Date: 2009-06-23
Summary: "Cuban cooking"
Wonderful recipes for typical Cuban dishes. Easy to follow directions. Anyone getting this book should follow it up with " 3 Guys from Miami Celebrate Cuban. 100 Great Recipes for Cuban Entertaining."
Rating: 5 / 5
Date: 2008-09-30
Summary: "I Love my Cooking Book Very Much!"
I recommend this cook book to anybody that Loves Cuban Food Believe Me!
Sincerely,
C.A.
Rating: 5 / 5
Date: 2008-09-19
Summary: "Excellent Miami-style Cuban recipes"
This is an excellent book for those who enjoy an upbeat version of, sometimes bland, Cuban cuisine. I enjoyed the "fun-style" by which the Three Guys present their recipes - real Cuban lingo. I liked the book so much so that I bought their later book "Three Guys From Miami Celebrate Cuban" and I'm very pleased with it also. Enjoy! Bob Peters
Rating: 4 / 5
Date: 2008-08-25
Summary: "Great Arroz on Pollo recipe"
I was given this cookbook by a friend at work. I was born in Cuba but left when I was 1 year old. I know how to make dishes handed down from my Mom and my sister. Neither one could make a decent (chichen and rice (arroz con pollo)). Now I can, my sister was amazed and she is an awesome cook. I would recommend this book to anyone who wants to try out Cuban food and thought it would be too difficult. I enjoyed everything about it, the photographs are beautiful, the guys are funny and the food is delicious.