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Three Guys from Miami Cook Cuban Hardcover – October 12, 2004


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Three Guys from Miami Cook Cuban + Memories of a Cuban Kitchen + A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes
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Product Details

  • Series: Three Guys from Miami
  • Hardcover: 234 pages
  • Publisher: Gibbs Smith, Publisher; 1 edition (October 12, 2004)
  • Language: English
  • ISBN-10: 158685433X
  • ISBN-13: 978-1586854331
  • Product Dimensions: 9.3 x 8.8 x 0.9 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (82 customer reviews)
  • Amazon Best Sellers Rank: #80,372 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

This cookbook boasts solid renditions of Cuban dishes, but readers will have to suffer through the cheesy repartee among its three authors, who have a Cuban culture Web site, www.iCuban.com. A brief introduction entices with information about Cuban migration to Miami, but margin notes to the recipes tend toward repetitious and obvious exchanges. A recipe for Fried Stuffed Potatoes, for example, begins with Raúl commenting, "This is one Cuban snack that if you haven't tried, you probably don't know what in the heck it is." Still, the food itself is alluring. Avocado and Pineapple Salad is refreshingly unusual, and marinating Cuban-Style Skirt Steak in a mix of onion, herbs and sour orange juice before grilling delivers maximum flavor with minimal work. The authors nicely cover savory snacks like Cornmeal Pancakes, numerous types of empanadas, and Plantain Chips. They also remain true to authentic Cuban cuisine by not skimping on the frying, though fat-phobic Americans will probably avoid the Fried Pork Chunks. Occasionally the recipes slip into a cutesy tone (one for Cuban Bread cheerleads, "it's a little sticky, but you can do it!" then begins a later step with, "When you return from the pool..."). Overall, this effort stands out less because of its appeal than because it has so few competitors.
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Review

A story packed with South Florida history -- an enduring friendship keeps them on a cross-country quest promoting Cuban culture. -- Miami Herald,

Food is a doorway into culture -- the Three Guys waltz or more likely, mambo through that door gracefully. -- Tucson Weekly:

Funny, thorough, beautifully illustrated and highly educational... -- Missoula Independent:

Good-natured byplay makes these guys such good company! -- Miami Herald

It's like "Car Talk" for Cuban food. Cooking as it should be, fun! -- Nicholas Paredes, Food Critic

Strongly recommended! -- The Library Journal

The photography is beautiful and inviting, making one ready to hop on a plane to Miami. -- Chicago Sun Times

The three share a somewhat wacky sense of humor… Color photographs and attractive design add to the appeal… Strongly recommended. -- Library Journal

These fellows are funny -- three friends with a passion for succulent eating! -- Miami Herald

What would the holidays be without a surprise under the tree? My choice for a "try something new" cookbook… -- THE COMMERCIAL APPEAL (Memphis)

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Customer Reviews

"Three Guys from Miami Cook Cuban" is the best cookbook I own...and I own a lot.
Ben, Another Guy from Miami
And what I found was a well put together cookbook, very easy to follow, authentic recipes and plenty of fun reading!
Biker Bob
He says that these recipes taste just like the ones his mom and grandmother make at home!
Claudia

Most Helpful Customer Reviews

42 of 47 people found the following review helpful By R. Banfield on November 27, 2004
Format: Hardcover
I first became aware of the Three Guys from Miami several years ago while searching for ropa vieja recipes. Their website is fun, and has great recipes. This cookbook is an extension of that website. It's written in a fun, chatty style, the recipes are easy to follow, and it includes wonderful photographs of Cuban food and of different places around Miami. There's also a glossary in the back that tells you, among other things, why to call a certain produce item "fruta bomba." This is by far my favorite Cuban cookbook, and I have several. I hope they do a sequel with the pig roast, the Cuban Noche Buena and New Year's customs...I love these guys!
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20 of 22 people found the following review helpful By Jason Neifield on October 10, 2004
Format: Hardcover
I'm the furthest thing from Cuban, but I've always loved the culture and the food. This book delivers both! With directions so simple anyone can do it, the recipes in here are great and varied...make a few things for snacks or more intricate dishes for full-blown dinner parties. I don't even cook that well and the few things I've tried have come out wonderfully...and believe me, that says a lot. A pleasure to read and more of a pleasure to feast. Great job, Miami Guys!
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19 of 21 people found the following review helpful By Victor L. Gutierrez on September 17, 2004
Format: Hardcover
If you like the real "homemade cuban food", like I do, this book is a MUST HAVE; all recipies are from real down to earth homemade cuban food, written in a way that even a child can follow the instructions and cook a delicious cuban plate; so if you want to cook and invite your friends to eat real cuban food, and impress them...buy the book today; you will be glad you did it
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12 of 13 people found the following review helpful By Cloe4000 on November 21, 2004
Format: Hardcover
I truly love this book it is so wonderful! Every night I read it. The book is so unique and different and that is why I love it so much. The pictures are great and I'm glad the publisher put all of them in the book.

I would have still bought this book even if It would have cost $100 or more. I mean a lot of people over price things out there and they are not even worth it and people buy it like crazy. This book would have been worth that and more because it has helped me so much.

The recipes are so easy to follow. But what I love the most is how the book talks about Cuban traditions, Cuban parties, and where the recipe came from. I grew up here in California and we don't really know that many Cubans here. Sometimes I feel like I don't know what it is like to be a Cuban! I think Glenn is more Cuban than I am, and I was born there -- Ha! Ha!

This book is the closest thing I have to feeling a little like a Cuban. Except for my parents cooking, we have lost the traditions and the true meaning of being Cubans. Thanks so much Three Guys, for everything that you do and everything that you have done for me. Words can never express how I truly feel, but this is a start.
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15 of 17 people found the following review helpful By Jack Dempsey on February 18, 2005
Format: Hardcover
this book STILL gets five stars, hands down. :)

Kidding aside, this is a fantastic book. If you are at all familiar with the three guys from their website - check it out if you haven't done so - then you know the style you're in for. If not, be prepared for humor, ease, down-to-earth-ness and geniune warmth. It's a a great combination and, in this book, you are truly given a cookbook that combines beautiful photography and presentation, with realtive ease and simplicity of preparation. Too often, one is sacrificed at the expense of the other. Not so in this book. It is absolutely stunning, with superbly put together recipes and prose.

I really can't say enough good things about this book, though if I could find one fault with it, it would be that I cannot seem to find a Spanish language edition available - just as a gift for others. But, that's not a huge fault at all, and something I only mention really in passing.

All in all, get this. It's truly one to treasure and the recipes are amazing - even when there's no shortage of amazing Cuban food here in Miami (nor shortage of my Cuban family to cook it for me) - I still prepare these frequently myself.

Enjoy!
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12 of 13 people found the following review helpful By Lisa Zarranz on November 23, 2004
Format: Hardcover
By far the most comprehensive, easy to understand, enjoyable and well frankly, mouth watering cookbook I have ever owned...and I collect cookbooks. This book really gets to the heart of Cuban cooking and puts you smack dab in the middle of Miami's Calle 8-Little Havana-the heart of free Cuba here in the US. A DEFINITE READ AND A MUST HAVE FOR ALL KITCHENS!
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23 of 28 people found the following review helpful By Leonardo Duran on March 2, 2010
Format: Hardcover Verified Purchase
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.
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