Three Guys from Miami Cook Cuban: 100 Great Recipes With a Touch of Miami Spice


Meet the Three Guys From MiamiTM -three hombres who love Cuban culture and food so much that they started a tremendously popular 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 , , , ...

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Meet the Three Guys From MiamiTM -three hombres who love Cuban culture and food so much that they started a tremendously popular 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

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Editorial Reviews

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, 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
The titular "three guys" are three brothers-in-law: Ra l Musibay and Jorge Castillo, who were both born in Cuba, and Lindgren, a Minnesotan who spends as much time as possible in Miami. They have an immensely popular web site,, devoted to Cuban food and culture. 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. Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9781586854331
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 10/12/2004
  • Pages: 248
  • Product dimensions: 8.50 (w) x 9.00 (h) x 0.79 (d)

Meet the Author

Glenn Lindgren first came to Miami in 1984 and fell in love with the city, the people, and the 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 and his wife live in Minnesota with their son and two daughters.

Raúl Musibay is a native Cuban and a full-time resident of Miami. Raúl is the goodwill ambassador of the group. Raúl and his wife, Esther, live in Miami’s Westchester neighborhood.

Jorge Castillo came to the United States from Cuba via the Mariel Boatlift in 1980. Jorge and his wife, Mary, live in Miami.

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Read an Excerpt


Welcome to our first cookbook. If you are one of the more that two million people who have visited our Web site at The Internet Cuban, you already know who we are. If you are one of the more than six billion people alive today who have not, a little explanation is in order. We are the Three Guys from Miami-three guys who share a passion for good food, good conversation, and a great party.

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 only 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 Latin 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 outlook, but she helped 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 Web site 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!

Three Guys From Miami

Glenn Lindgren

Raúl Musibay

Jorge Castillo

August 2004

For more information about Cuban food and culture, visit the authors' Web The Internet Cuban-at, or better yet, send them an e-mail at

Sample recipes:

Arepas-Cornmeal Pancakes

Glenn: Arepas are delicious little cornmeal pancakes, a very popular treat on street corners in Colombia.

Raúl: You also see them all over Miami! They are very popular at festivals and other events.

Glenn: The traditional arepa served at lunch counters in Miami has two cornmeal pancakes with a layer of cheese inside. The pancakes are slightly sweet and have a delicious corn flavor. They're usually smeared with butter and cooked on a griddle until they're lightly browned and crisp.

Jorge: Most restaurants use a mild mozzarella or Swiss cheese. We've had good luck with a baby Swiss-the one without the holes.

Glenn: You can also use Monterey Jack with good results.


1 cup milk

5 tablespoons butter

1 cup frozen corn kernels

1 cup arepa flour, or 1 cup finely ground yellow cornmeal

1/4 teaspoon salt

1/3 cup sugar

1 cup grated mozzarella cheese

1/2 cup water (approximately)

Mild Swiss, mozzarella, or Monterey Jack cheese, sliced

Bring the milk to a boil in a small pan. Add butter. Let stand and cool slightly.

Grind frozen yellow corn kernels in a food processor. You can find arepa flour at many Latin and Mexican markets. If there isn't one near you, use finely ground yellow cornmeal. In a large bowl, mix the ground corn, arepa flour or cornmeal, salt, sugar, and mozzarella. Make a well in the center and gradually add the hot milk and butter mixture. Stir until there are no lumps. Work the dough until it is smooth and sticky. Add water as necessary if the dough is too thick.

Place dough on a lightly floured surface and use a rolling pin to roll it out to about 1/2 inch thickness. Cut out the arepas with a large cookie cutter-about 3 inches in diameter. (We've had good luck using a small straight-edged bowl.)

Heat a lightly buttered griddle to medium. Cook the arepas in batches until crispy and golden brown on each side. Immediately place a slice or two of cheese on one arepa and cover with another to make a sandwich. Reduce heat to low and continue cooking until the cheese melts, flipping a few times.

You may also make the pancakes only and store them in the refrigerator or freezer until ready to serve. Just lightly butter two pancakes, put a slice of cheese in between, and heat on the griddle at low heat until the cheese melts.

TIP: We also have made these by thinning out the batter slightly with a little water so that it can be spooned directly onto a griddle, like a pancake. This saves all the work of rolling out and cutting!

Serves 6 to 8

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Table of Contents



Cafe Cubano-Cuban Coffee

Cuba Libre-Rum and Coke

Ponche Habana Para Los Niños-Havana Punch for Kids

Mojito-Rum Drink

Papa Hemingway-Daiquiri


Arepas-Cornmeal Pancakes


Croquetas de Jamon-Ham Croquettes

Croquetas de Papas y Jamon-Potato and Ham Croquettes

Empanadas-Cuban Pastries

Empanadas de Pollo-Chicken Empanadas

Empanadas de Pollo y Queso-Chicken and Cheese Empanadas

Empanadas de Camarones-Shrimp Empanadas

Empanadas de Carne Asada-Beef Empanadas

Empanadas de Cangrejo-Crab Empanadas

Empanadas de JamÙn or Chorizo-Ham or Sausage Empanadas

Empanadas de Carne y Cebolla-Beef and Onion Empanadas

Focaccia Cubana-Cuban Focaccia

Frituras de Malanga-Malanga Fritters


Mariquitas Salsa-Sauce for Chips

Papa Rellena-Fried Stuffed Potatoes

Tamales de Carne de Cerdo-Pork Tamales


Ensalada Cubana Tropica-Typical Cuban Salad

Ensalada de Aguacate y Piña-Avocado and Pineapple Salad

Ensalada de Garbanzos-Cuban Garbanzo Bean Salad

Ensalada de Pollo-Chicken Salad


Ajiaco Criollo-Country-Style Stew

Caldo Gallego-White Bean Soup

Fabada Asturiana-Hearty Spanish Bean Soup

Gazpacho de Glenn y Jorge-Glenn and Jorge's Cuban Gazpacho

Guisado de Chorizo y Papas-Chorizo and Potato Stew

Potaje de Frijoles Colorados-Red Bean Potage

Sopa de Ajo-Garlic Soup

Sopa de Chicharos-Cuban Split Pea Soup

Sopa de Platanos-Plaintain Soup

Sopa de Pollo-Chicken Soup


Elena Ruz-Cuban Turkey Sandwich

Frita Cubana-Cuban Hamburger

Pan con Lechon-Roast Pork Sandwich

Sandwich Cubano-Cuban Sandwich

Medianoche-Midnight Sandwich

Main Dishes: Eggs

Huevos a la Flamenco-Flamenco-Style Eggs

Huevos Habaneros-Havana-Style Eggs

Pastel de Chorizo-Cuban Chorizo Pie

Main Dishes: Meat

AjÍes Rellenos-Stuffed Green Peppersp

AlbÙndigas-Cuban Meatballs

Arroz con Pollo-Chicken with Rice

Bistec Empanizado-Cuban Breaded Steak

Bistec de Palomilla-Palomilla Steak

Boliche-Cuban Pot Roast

Carne Guisado-Cuban Beef Stew

Churrasco Estilo Cubano-Cuban-Style Skirt Steak

Cordero en Salsa de Vino Rojo-Lamb Shanks in Red Wine Sauce

LechÙn Asado-Roast Pork

Masitas de Puerco Fritas-Fried Pork Chunks

Picadillo-Cuban-Style Hash

Picadillo con Papas-Picadillo with Potatoes

Pollo Asado al Ajillo-Garlic Roasted Chicken

Pollo Agridulce-Sweet and Spicy Chicken

Pollo de Guayaba Dulce-Sweet Guava Chicken

Rabo Encendido-Oxtail Stew

Ropa Vieja-Shredded Beef

Tasajo-Dried Beef

Vaca Frita-Fried Beef

Main Dishes: Seafood

Camarones y Arroz Amarillo-Shrimp and Yellow Rice

Bacalao a la Cerito-Baked Codfish

Enchilado de Mariscos-Seafood Creole

Paella Cubana-Three Guys Cuban-Style Paella

Pargo Entero Frito con Salsa de Mango-Snapper with Mango Salsa

Pescado de Habana-Grilled Fish Havana-Style

Picadillo de Pescado-Cuban Fish Hash

Salmon de Raúl a la Parilla-Raúl's Salmon Grilled in Foil

Side Dishes

Arroz Imperial-Imperial Rice

Calabaza a la Parilla-Calabaza on the Grill

Chimichurri-Sauce for Meat

El ≠ltimo Arroz Blanco-The Ultimate White Rice

Frijoles Negros-Black Beans

Fuf-Mashed Plantains

L.A. Garlic Sauce

Mojo-Cuban Marinade

Moros y Cristianos-Moors and Christians

Pan Cubano-Cuban Bread

Papas Aplastadas-Crushed Potatoes

Papas Brava-Spanish Potatoes

Platanos Maduros-Fried Sweet Plantains

Salsa Criolla-Creole Sauce

Tostones-Fried Green Plantain

Yuca con Ajo-Yuca with Garlic Sauce


Arroz con Leche-Rice Pudding

Cake de Ron-Rum Cake

Dulce de Leche Salsa-Caramel Sauce

Flan-Cuban Custard

Natilla-Cuban Pudding

Tocinillo de Cielo-Heavenly Custard

Tres Leches Cake-Three Milks Cake

Cuban Glossary


About the Authors

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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!

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See All Sort by: Showing 1 – 20 of 28 Customer Reviews
  • Anonymous

    Posted March 20, 2006

    Best Miami Cookbook

    The authors have updated the Cuban classics to reflect 50 years of Miami multicultural influence. What you get are many traditional recipes and cooking methods re-imagined to take advantage of modern cooking styles and ingredients. A few diehard Cubans might scoff at some of the non-traditional recipes, but there are plenty of strictly traditional Cuban cookbooks on the market. For some Cuban cooks, the recipes for classic dishes were carved in stone by Nitza Villapol, the Cuban Betty Crocker. However, sticking to that Cuban food Bible would pretty much preclude anyone from ever writing another Cuban cookbook! Why repeat what has already been done before? This is a book for people who love good food, whether the recipes are strictly Cuban, or Spanish (gazpacho, paella, caldo gallego -- all enjoyed by Cubans!) or Latin American (arepas and empanadas, available at walk-up windows all over Miami) or even a few that are strictly Three Guys creations (Foccacia Cubana?) This is a wonderful and refreshing look at a classic cuisine. I can't wait for their next book, 'Three Guys From Miami Celebrate Cuban.'

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 5, 2005

    One Great Cuban Cookbook

    I have just three Cuban cookbooks in my collection. Two are Cuban cookbooks by Nitza Villapol. The third Cuban cookbook? It's 'Three Guys from Miami Cook Cuban: 100 Great Cuban recipes with a Touch of Miami Spice. These are the Cuban food recipes that hearken back to old Cuba. However, the Three Guys have updated the Cuban recipes to include 50 years of evolution in the Heart of Cuban cooking in the United States -- Miami! If you are interested in Cuban cooking, Cuban desserts, Cuban seafood dishes, Cuban appetizers and Cuban drinks, you can¿t go wrong with this great Cuban cookbook. There may be other Cuban cookbooks, but nobody comes close to the Three Guys From Miami Cuban cookbook for style, wit, photography, design and some delicious easy-to-prepare Cuban food recipes!

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  • Anonymous

    Posted April 1, 2005

    I Agree, the BEST Cuban Cookbook

    I have three Cuban cookbooks in my collection. Two are by Nitza Villapol, the third is Three Guys from Miami Cook Cuban. The Three Guys have created a great Cuban cookbook. They have made cooking Cuban food simple with easy-to-follow recipes. My 14-year-old daughter used this wonderful Cuban cookbook to cook several Cuban food dishes for her 8th grade Spanish class. Her teacher was so impressed with the results, whe is purchasing a dozen copies of this Cuban cookbook for use in school. Now everyone in the class wants to cook Cuban food recipes -- in the past, most of the students cooked Mexican food because they just weren't familiar with Cuban cuisine. I can't tell you much I enjoy this great Cuban cookbook. A pleasure to read and a joy to cook with. Simply delicious Cuban recipes.

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  • Anonymous

    Posted November 23, 2004

    You have to have a sense of humour...

    I must say that Publisher's Weekly just doesn't get it. Most cookbooks are as dull as reading an encyclopedia article or a chartered accountancy advert. The witty dialogue here is what gives the book its charm and makes it a pleasurable read with touches of Monty Python and Graham Kerr. I found the book delightful, even before I had the opportunity to try the recipes out at home. Once I did, I fell in love with the delicious flavours of Cuba. The recipes are so easy to make and the Three Guys self-deprecating humour and 'let's have fun in the kitchen' spirit gave me just the confidence I needed. Any time you try to do something different, there's a least one poor sod who doesn't catch on.

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  • Anonymous

    Posted October 21, 2004

    I´m in Love With Three Miami Guys!

    What a FUNNY cookbook! I didn´t think it was possible. And the recipes are SO DELICIOUS AND easy to make! My family can´believe how wonderful Cuban food is!

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  • Anonymous

    Posted October 19, 2004

    The Best

    I am a Cuban living now in Honduras where we are at least free. This is the best Cuban cookbook I have ever seen. Food that brings tears to my eyes with memories of Havana.

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  • Anonymous

    Posted October 15, 2004

    Great Cuban Food

    Finally someone comes along and re-vitalizes traditional Cuban recipes with some new and tasty twists. While not straying too far from their roots, these guys have 're-imagined' 100 great Cuban favorites. The photography is superb, the writing witty, the instructions concise and easy to follow. This book is a winner on all counts! Introduce your friends and families to a great new cuisine. They will be amazed at the delicious dishes you'll prepare!

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  • Anonymous

    Posted July 30, 2004

    Cuban like mama used to cook

    Every Cuban remembers the aromas coming from the kitchen when mama was cooking. The only thing better was the wonderful taste of her home-cooked meals. The recipes in this book have been put together by authors who have not let that memory fade. You will not be disappointed!

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  • Anonymous

    Posted July 29, 2004

    Payback Time

    These guys have done so much to promote Cuban culture in the United States with very little reward. It's now up to every Cuban to purchase a copy of this book as a way of saying 'Thanks Guys, keep up the good work!' Not only will you get a great Cuban cookbook, you'll be making your own contribution to the continuation of our culture. I plan on buying several copies to give as gifts. Thanks again, Guys!

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  • Anonymous

    Posted September 14, 2004

    WOW A beautiful book!

    I work for a paper in South Florida and we just received an advance copy of this book. Wow the photography is great and the printing quality is the best I¿ve seen in a cookbook. I¿ve tried a few of the recipes and they are better than anything I have eaten in a Cuban restaurant! These guys have added their own twists to most of the classic dishes of Cuban cuisine. The book is fun to read and by the time I got half way through it, I really felt like I knew and loved these three funny guys from Miami! Now I know what to buy for several friends and family members on my Christmas list!

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  • Anonymous

    Posted July 23, 2004


    If you enjoy eating the original, real cuban food, but you don't know how to cook it; this book you must have! will make you a GREAT CHEF of REAL CUBAN FOOD in no time, just following the easy to read and cook, its originals recipies 'DO NOT COOK WITHOUT IT'!

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  • Anonymous

    Posted July 22, 2004

    Three Guys from Miami Cook Cuban


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  • Anonymous

    Posted August 7, 2004

    Three Guys from Miami Cook Cuban


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  • Anonymous

    Posted July 26, 2004

    Delicious, Authentic, Cuban Cuisine

    Wonderful, delicious recipes and so easy to follow. I highly recommend this book to everyone. Enjoy!!!!

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  • Anonymous

    Posted August 11, 2004

    Three Guys from Miami Cook Cuban

    I was a cook at a Cuban cantina on Calle Ocho. Take it from me, each recipe in this book is easy, exquisite and beautifully presented. I've been a fan of The Three Guys from Miami for a long time, but I had never tasted their food. Rush to buy this gorgeous book if you wish to present mouthwatering recipes to your family, friends and relatives. Highly recommended! Gracias three guys por el review en tu pagina de web: icuban.

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  • Anonymous

    Posted August 6, 2004

    This is a Must Buy cookbook!

    This book is wonderful. It makes preparing cuban food easy. The recipes are wonderful, a great choice of recipes. I have prepared a few of the recipes and my Cuban friends agree on the flavor and authenticity of the meals. They say it tastes like it came out of their grandmother's kitchen! The best compliment I could ever receive!

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  • Anonymous

    Posted August 16, 2004

    Three Guys from Miami Cook Cuban

    I highly recommend 'Three Guys from Miami Cook Cuban.' The exquisite mouthwatering simple recipes and the vivid photographs make me hunger for Mami's home cooked meals. Mami is too old to cook now, but I'm lucky to have the Three Guys' cook book to bring back memories of the food I so much love. In my Cuban-American perspective, this is the best/tastiest Cuban cookbook ever! A must buy.

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  • Anonymous

    Posted July 29, 2004

    Very informative

    Great book that makes it easy for everyone to understand. Perfect for even the most inexperienced cooks.

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  • Anonymous

    Posted June 23, 2004

    Fun in a Cuban Kitchen with the Three Guys from Miami

    This is one of the best and certainly the funniest cookbooks ever written. I am a married to a Cuban who has lived in the United States for the past 20 years, and he tells me that these guys know how to cook Cuban food! We've tried many of the recipes at home and they are excellent and authentic! A must have for ANYONE interested in Latin American cuisine.

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  • Anonymous

    Posted July 13, 2004

    The Best In Cuban Cuisine

    ¿This cookbook perfectly captures the essence and spirit of Cuban cuisine and is, by far, the best I've found. It is truly a feast for those who are as passionate about food as those Three Guys from Miami are! I was delighted to see recipes for dishes that I grew up with, but never learned how to make. If you love Cuban food, this is the book to get!¿

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