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Three guys from Miami celebrate Cuban : 100 great recipes for Cuban entertaining
Lindgren, Glenn M.
Adult Nonfiction TX716.C8 L56 2006

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From Publishers' Weekly:

Actually, it's two guys from Miami and a Minnesotan who just winters there (Lindgren). The semi-wild and mildly crazy trio are back with their second effort (after Three Guys from Miami Cook Cuban). It features 100 new party-friendly creations and page upon page of less than stimulating banter laid out as marginalia opposite each recipe ("Milk has always been thought to provide some comfort for an upset stomach"). Still, it's hard to dislike a cookbook that puts the desserts at the beginning. Cake de Cuba Libre is the most effervescent of the batch, with rum and Coca-Cola in both the batter and the accompanying sauce. Standouts among the various soups and main dishes include Sweet Plantain Soup, Cuban Wedding Shrimp in a sauce of rum and orange juice, and traditional pork chops with plenty of garlic. The authors are willing to Cubanize at will; there is Cuban Style Lobster (with Chorizo), Cuban Stuffed Turkey (with a rice and bean stuffing) and Cuban Baby Back Ribs (with Guava Sauce). The many full-page color photos make all the recipes look mouth-watering; less appetizing are the shots of the Three Guys in loud shirts or staggering down a beach. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved

From Library Journal:

In this equally lively follow-up to their first book, Three Guys from Miami Cook Cuban, Lindgren and his Cuban brothers-in-law, Ra#l Musibay and Jorge Castillo, offer a guide to entertaining Cuban style. They note that "every Cuban knows that you can create a party with five foods: roast pork, black beans, white rice, fried plantains, and yuca with oil and garlic," and they present recipes for these classics and many more. Head notes, written more or less as an ongoing conversation among the three, show that their shared corny sense of humor remains intact. They also provide background and other relevant information on selected Cuban holidays and celebratory events. Along with numerous color photographs of the food and various Miami scenes, there are a glossary of ingredients and a source guide. Recommended for most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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