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. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


The Library Journal
Strongly recommended!


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


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


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


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


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


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


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


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


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


Book 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.


From the Publisher
Excerpted from Three Guys from Miami Cook Cuban by Glenn M. Lindgren, Raul Musibay, Jorge Castillo. Copyright © 2004. Reprinted by permission. All rights reserved. The Mojito Raúl: The mojito is a classic drink in Cuba. It got its origin in the cane fields, where workers were provided with large barrels of sugarcane juice, what we call guarapo, to drink after a hot day cutting sugarcane. Glenn: On Saturday nights, the plantation owners would spike the guarapo with a little aguardiente, a crude form of rum; thus began a long tradition of Saturday night Cuban parties! Jorge: As time went on, the workers began adding yerba buena, a type of mint leaf, to the barrel for flavor. Today the best mojitos are sill made with this leaf. If you have a Latin market in your neighborhood, you might be able to find some. It has to be fresh! Glenn: If not, use spearmint or peppermint—again fresh from the garden. They are the best substitutes. Jorge: We’ve noticed lately that some trendy restaurants and bars have been serving a very dry mojito. The classic mojito should be very sweet! Ingredients: 3 teaspoons sugar Juice of 1/2 lime Fresh yerba buena (or mint) leaves 1 ounce white rum Ice cubes Soda water Put sugar and lime juice in a glass. Crush a few fresh mint leaves into the sugar and lime juice. Add rum and ice cubes. Fill with soda water and serve with a sprig of mint. Serves 1 Ensalada de Aguacate y Piña — Avocado and Pineapple Salad Glenn: This great Cuban salad blends the sweetness of pineapple with the sour flavor of oil and vinegar. Raúl: We know it sounds strange, but it tastes great! Jorge: Make sure to use a good Spanish olive oil. Glenn: For salads, an extra virgin olive oil with its lighter taste is usually the best choice. Jorge: Don’t forget to salt and pepper the dressing to taste. Many people don’t think that salad needs salt, but this one truly does. Ingredients: 1/3 cup olive oil 1/3 cup vinegar 1/3 cup orange juice 1/3 cup sugar Salt and pepper to taste 1 head iceberg lettuce, shredded 2 cups of fresh ripe pineapple chunks 1 medium sweet red onion, sliced thin 1 large Florida avocado, peeled and sliced Fresh limes Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste. Lightly toss the lettuce, pineapple, and red onion together. Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less. Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice. Serves 6 to 8. The American Influence on Cuban Food The American influence on food has been evident throughout Cuba’s history, with the peak in the 1950s. American cheese (queso Americano), American white bread (pan molde), the hamburger, peanuts roasted in the shell, Vienna sausages, and Spam are just a few of the American food items that were brought to Cuba. Jorge fondly remembers going to the two-story Woolworth’s store in Havana with his sister, where he would enjoy a delicious grilled cheese sandwich made with sliced white bread and American cheese. Cubans may have gotten their inspiration from the United States, but they soon made several changes and improvements to give even these traditional American foods a Latin flavor!


From the Inside Flap
From simple Cuban fare like frijoles and tamales, to elaborate dishes like a rich, seafood-packed paella, this hot recipe book is packed with Miami Cuban spice and local color. If you can't get to Miami for a Cuban sandwich, the next best thing is making your own-or maybe it's even better. One thing is certain: the Three Guys will make the experience both fun and memorable. Enter the sensational world of Cuban cuisine, which blends the spices of Spain, the tropical tastes of the Caribbean, a strong African influence, and some new-world spices to boot. You don't have to be a professional cook to make these extraordinary recipes, and you definitely don't need to be Cuban to cook and eat them. But don't be surprised if you develop a yen to visit the Cuban neighborhoods of Miami as you savor the mouth-watering flavors of Cuban cooking. The recipes in this book represent twenty years of experimentation, refinement, and a lot of trial and error to make them uniquely their own. Many of the recipes were created "from scratch" by the Three Guys after enjoying a meal at a restaurant and trying to duplicate it in their own kitchens. Some are long-time family favorites from Cuba, re-interpreted to take advantage of the abundance of food and ingredients in Miami. All the recipes include a special ingredient: a heaping tablespoon of humor. As the Three Guys say, "If we're not having fun in the kitchen, we're not doing anything in the kitchen!" The Three Guys From Miami are all brothers-in-law. Brought together by fate, they became fast friends who share a passion for good food, good conversation, and a great party. Three Guys from Miami have appeared in 2002 on Keith Famie's Adventures, and in 2003 on Tyler's Ultimate, and in Christmas in America -- all on the Food Network. Your kids may recognize them as "Mariel's dad" and "Mariel's uncle" on two episodes of Switched on the ABC Family channel! From the Back Cover Meet the Three Guys From Miami-- three hombres who love Cuban culture and food so much that they started a tremendously popular website-iCuban.com: The Internet Cuban. Millions of people have already discovered these Three Guys and their tasty recipes-and now you can too! "This [garlic] soup is unlike anything I had ever experienced. It's like bread pudding, but savory, and so light it's buoyant. It was a pot-licker that night, I'll tell you what." -- Chef Boy Ari, food columnist. "These fellows are funny... The website was [originally] simply something fun to do among friends with a passion for succulent eating -- a.k.a. lovers of family gatherings around a pig in a pit, of pounds and pounds of salmon on the grill, of thick frijoles negros bien cuajaditos (black beans of impeccable consistency), of the mashed plantain dish fufú." -- Fabiola Santiago, Miami Herald.


From the Back Cover
Meet the Three Guys From Miami-- three hombres who love Cuban culture and food so much that they started a tremendously popular website-iCuban.com: The Internet Cuban. Millions of people have already discovered these Three Guys and their tasty recipes-and now you can too! "This [garlic] soup is unlike anything I had ever experienced. It's like bread pudding, but savory, and so light it's buoyant. It was a pot-licker that night, I'll tell you what." -- Chef Boy Ari, food columnist. "These fellows are funny... The website was [originally] simply something fun to do among friends with a passion for succulent eating -- a.k.a. lovers of family gatherings around a pig in a pit, of pounds and pounds of salmon on the grill, of thick frijoles negros bien cuajaditos (black beans of impeccable consistency), of the mashed plantain dish fufú." -- Fabiola Santiago, Miami Herald.


About the Author
The Three Guys From Miami are all brothers-in-law. Brought together by fate, they became fast friends who share a passion for good food, good conversation, and a great party. Glenn Lindgren first came to Miami in 1984 and fell in love with the city, the people, and Cuban culture. A freelance writer by profession, Glenn documents the antics of the Three Guys from Miami in books and on the Internet. When not in Miami, Glenn lives in Minnesota with his wife, two daughters, and a son. Raúl Musibay, born in Cayo la Rosa, near Bauta, in the province of Havana, spent one winter in New Jersey but has been a full-time Miami resident every since. He and his wife have two married children. Jorge Castillo was born and raised in Cayo la Rosa, Havana. He came to the United States via the Mariel Boatlift in 1980. He now lives in Miami's West Dade with his wife and two daughters.


Excerpted from Three Guys from Miami Cook Cuban by Glenn M. Lindgren, Raul Musibay, Jorge Castillo. Copyright © 2004. Reprinted by permission. All rights reserved.
We are not classically trained chefs. We have, however, been cooking and eating Cuban food all of our lives—except for Glenn. He’s only been cooking and eating it for twenty-three years, but he’s working real hard to catch up! Are we experts? We’d certainly like to think so, but how can we be experts when we are learning something new every day? What we can say is that there is no one more dedicated to Cuban food and we have the waistlines to prove it! If you are new to Cuban cuisine, you are about to enter a new world of flavor. Cuban cooking combines the tastes of Spain with the tropical flavors of the Caribbean. Throw in some New World spices and ingredients and a strong African influence and you have the essence of Cuban cookery. Cuban food is highly spiced but NOT spicy hot. Cubans just don’t use the hot peppers that are such an integral part of many Latin American cuisines. Our recipes also reflect, quite naturally, ingredients and methods that were refined by Cuban exiles after they came to the United States. Here they found an abundance of foods that were either very scarce or completely unavailable in Castro’s Cuba. Fish and seafood are two examples of foods that were rarely enjoyed in Cuba after 1959. It was also impossible to get real olive oil—an ingredient that gives so many Cuban dishes a distinctive Spanish flavor. Exile in the U.S. also exposed Cubans to ingredients they never saw in Havana. Salmon is very popular with Miami Cubans, for example, but unheard of back home in Cuba. This cookbook represents three lifetimes of enjoying Cuban food and a long process of creating, collecting, and refining the recipes we present here. These are the Cuban food favorites that we have cooked and eaten in our own homes for many years. Many of our recipes are based on longtime family recipes from several generations of the Musibay and Castillo families. In all cases we present our dishes as they are enjoyed today by Cubans in Miami. Although we have added our own twists over the years, our recipes are rooted in the classic dishes of Cuba. You won’t find any "Nuevo Latino" or Pan-Latin recipes here! Wherever possible we have made these dishes simple to prepare. You don’t need to be a professional chef to create any of the recipes in this book. You also won’t find a lot of esoteric, hard to find, or expensive ingredients such as truffle shavings, couscous, arugula, or anything in aspic! Best of all, you don’t need to be Cuban to cook and enjoy these delicious recipes. If a Swedish guy from Minnesota can cook Cuban food (and he does it very well), you can too! We must also acknowledge Nitza Villapol, the "Betty Crocker of Cuba." We can’t agree with her political beliefs, but she did help standardize Cuban recipes for the masses. In the 1950s, every new Cuban bride received a copy of her cookbook. Everyone cooking Cuban food today is indebted to her pioneering efforts in collecting Cuban recipes. In fact, several of the dishes we prepare today have their roots in her early work. Just about every home in Miami has a tattered copy of this Cuban food bible; Raúl’s wife, Esther, still uses her copy faithfully. Finally, we owe a debt of gratitude to the many visitors to our website from around the world who have helped us with recipe ideas and suggestions, questions and comments that have inspired us to do better, and complaints when a recipe just didn’t turn out like it should have. Their encouragement and appreciation have been our inspiration. So thank you so much for purchasing our book! We hope that you and your family enjoy these delicious dishes!

FROM THE PUBLISHER

Take three self-described "guys," three marriages, a mingling of cultures, and a 20-year love affair with all things Cuban, and you have a recipe for a great new Cuban cookbook. Three Guys from Miami Cook Cuban is the latest effort of Glenn Lindgren, Ra￯﾿ﾽl Musibay, and Jorge Castillo - three brothers-in-law with a passion for Cuban food and culture. Their website, iCuban.com: The Internet Cuban has attracted millions of visitors since they created it in 1996. The trio has made several appearances on the Food Network and they are frequent sources of Cuban cooking tips and advice for professional chefs and amateur cooks all over the world.

The Three Guys from Miami quickly became known for their great parties, centered around whole pigroasts or an elaborate Cuban-style paella. In fact, the Three Guys' "Paella Cubana" was featured on an episode of "Tyler's Ultimate" with Tyler Florence on the Food Network.

Latin food and Cuban food in particular, is experiencing a new renaissance in the around the world. Hardcore "Foodies" are always on the lookout for the latest ethnic taste sensation, and Cuban cuisine is a great change of pace from Italian or Asian food. Whether on a trip to South Florida and the Keys, or a visit to Gloria Estefan's Bongo's Caf￯﾿ﾽ in DisneyWorld, people from all over the world are getting to know and love great Cuban food.

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. The book is laced with plenty of Three Guys' humor and a running commentary.

The Three Guys recipes represent three lifetimes of enjoying Cuban food, and a long process creating, collecting, and refining the recipes they love. Their book is a synthesis of many recipes, recipe ideas, and cooking tips they have received from Cubans (and Cuban food lovers) all over the world. 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.

SYNOPSIS

Written by the trio that has spawned a renewal of interest in Cuban cuisine, this guide to the flavors of Cuba reveals the island as a tasty confluence of Spanish spices, tropical ingredients, and African influence.

FROM THE CRITICS

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 Ra l 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. (Nov.) Copyright 2004 Reed Business Information.

Library Journal