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On this page, you'll find a great selection of Cuban Cook Books.
By Mary Urrutia Randelman
Wiley
Paperback (352 pages)
 | List Price: $19.95
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Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts. Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences. |
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By Glenn M. Lindgren & Jorge Castillo
Gibbs Smith, Publisher
Hardcover (234 pages)
 | List Price: $29.95
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If you are one of the more that two million people who have visited the web site at iCuban.com: The Internet Cuban, you already know who these Three Guys are. If you are one of the more than six billion people alive today who have not, a little explanation is in order. They are Three Guys From MiamiTM who share a passion for good food, good conversation, and a great party. < BR> Are you are new to Cuban cuisine? If so, then you are about to enter an exciting 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. < BR> These recipes also reflect 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 in Cuba.< BR> Wherever possible the Three Guys 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. Best of all, you don't need to be Cuban to cook and enjoy them. If a Swedish guy from Minnesota can cook Cuban food (and he does it very well), you can too!< BR> They have madge several appearances on the Food Network. < BR> 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. < BR> Raul 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 ever since. He is the manager of the Red Bird Amoco station there. He and his wife have two married children. < BR> Jorge Castillo was born and raised in Cayo la Rosa, Havana. He came to the United States via the Mariel Boatlift in 1980, then left Miami after three months to live in Iowa, where he became a respiratory therapist. Now the regional sales manager for a major medical products company, he makes his home in Miami's West Dade with his wife and two daughters.< BR> |
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By Glenn M. Lindgren & Raul Musibay
Gibbs Smith, Publisher
Hardcover (248 pages)
 | List Price: $29.95
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The Three Guys from Miami have done it again with 100 ALL-NEW delicious Cuban recipes that will definitely get you in a party mood! These festive recipes are perfect for ALL occasions: The Three Guys know that when you eat Cuban food, EVERY meal is a celebration. That's why "Three Guys From Miami Celebrate Cuban" is NOT just a party book! Although this book is built around a Cuban party theme, the recipes are just as easily made for everyday eating. In fact, most of the recipes are simple and easy to prepare for some great lunches and dinners at home. Even if you're not in a party mood, you can treat yourself and your family to a delicious meal. The recipes follow the spirit of their first book, "Three Guys From Miami Cook Cuban," with clear, easy-to-follow instructions that make creating spectacular dishes a snap. When you do want to party, why not try a Cuban-style party? Cuban parties have always revolved around food and oh, the food! Huge platters of tender roasted pork, plates of crispy yellow tostones, bowls of black beans cooked to perfection in a thick aromatic stew, tall glasses of tropical drinks, trays of sweet desserts, the tang of citrus and garlic in the air... Are you hungry yet? We thought so. As the Three Guys say, "Party when you can, but always eat well!" The Guys pair their amazing recipes with cultural anecdotes on all things Cuban and colorful photography that captures the food and soul of Miami. |
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By Maria Josefa O'higgins
William Morrow Cookbooks
Released: 1994-09-17
Hardcover (304 pages)
 | List Price: $27.50
Lowest New Price: $16.29
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An evocative feast for all the senses, A Taste of Old Cuba combines a Cuban expatriate's charming and vivid memories of a childhood on the idyllic island before Castro's revolution with more than 150 recipes for delicious, authentic, and traditional Cuban dishes. |
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By Beverly Cox
"Stewart, Tabori and Chang"
Hardcover (192 pages)
 | List Price: $37.50
Lowest New Price: $14.68
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To eat Cuban is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the islands music.
Beverly Cox and Martin Jacobss itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Floridas emigré communities. From their journeys, theyve gathered more than 120 recipes that comprehensively document Cuban cookings diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havanas street vendors, to the grilled sandwiches that are a mainstay of Miamis Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants.
Gorgeously illustrated with Jacobss photographs many shot on the authors travels through CubaEating Cuban highlights Cuban foods historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from café Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisinein Cuba and the U.S. |
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Hippocrene Books
Hardcover (123 pages)
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By Joyce Lafray
Seaside Publishing
Paperback (111 pages)
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By Joyce Lafray
William Morrow Cookbooks
Released: 2005-07-05
Paperback (272 pages)
 | List Price: $16.95
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Mouth- and eye-watering, hot, hot, hot Latin and Caribbean recipes. |
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By Yoly N. Perez
Yolanda N Perez
Paperback (94 pages)
 | List Price: $21.95
Lowest New Price: $19.76
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An exciting new Cuban Cookbook written in both English and Spanish by a native Cuban who immigrated to the United States at the age of three. This book is based on recipes from her grandmothers restaurant, Cafe Mima, which was highly regarded for it's elaborate dishes in Cuba in the 1930's. The author presents each recipe with colorful pictures to tantalize the tastebuds. The book is designed like the restuarant's fare having daily specials, main entrees, desserts and coffees. The recipes are easy to follow and have been written in both English and Spanish within the same book. This wonderful cookbook can also be used as a coffee table book with many colorful pictures that will help you plan your next Cuban delicacy. |
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