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 Miami 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 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.

The Guys pair their amazing recipes with cultural anecdotes on all things Cuban and colorful photography that captures the food and soul of Miami in this stunning Miami cookbook.

The Miami melting pot has given birth to a unique cuisine and style of cooking that is hotter than the sand at South Beach in August! With Cuban, Central American, and South American influences, today's Miami cuisine has become incredibly popular. If you have recently visited Miami, you may have come home with a craving for the great dishes you experienced in this vibrant South Florida city.

To get you on your way, we have collected the best and the brightest of Miami cookbooks. These are the most popular, best-selling Miami cookbooks that represent the best of what is happening on the Miami food scene. These Miami cookbooks represent everything from traditional Cuban to Nuevo Latino and beyond.

Rankings are based on the most recent online and retail sales figures, media exposure, and overall popularity. Most of all, these are the Miami cookbooks that will stand the test of time. These classics will forever remain a cherished part of your Miami cookbook collection.

The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice, a great Miami cookbook.

With 200 recipes and firsthand reports from around the state, Miami Spice captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country).

Recipes range from Yuca Fritters to West Indian Pumpkin Soup to Conch Chile to Coconut Souffle.

In his Miami cookbook New World Kitchen, Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes.

Well known in the culinary world for his passion and genius, Norman Van Aken has earned a reputation for innovation and artistry. Armed with his signature recipes, employing a cast of rich ingredients in inventive combinations, anyone can master Latin American cuisine. New World Kitchen is a lush, beautiful book that captures the new Miami cuisine.

Chef/proprietor of Norman's, the widely acclaimed new Miami restaurant, Norman Van Aken is the founding genius and champion of America's most visionary new cuisine. His dazzling New World Cuisine--a blend of Latin, Caribbean, Asian, and American flavors--celebrates America's dynamic ethnic mix. Healthful and vibrant with flavor, this is the cuisine of the future.

There are over 160 recipes in this Miami cookbook--for everything from cocktails and sunset snacks (Machete Colada, Calypso Calamari) to soups (White Bean, Chorizo, and Collard Greens Caldo; Cracked-Hacked Conch Chowder with Saffron, Coconut, and Oranges) and seviches, salads, and paellas. Norman's fish fare is unforgettable--Rhum and Pepper-Painted Grouper, Grilled Florida Spiny Lobster with a Spicy Cumin Seed Drizzle, and Yuca-Crusted Florida Striped Bass.

Miami chefs put the city on the culinary map in the 1980s by drawing on Cuban, Jamaican, Haitian, Peruvian, and Salvadoran cooking in a zippy fusion cooking style called New World Cuisine in thei Miami cookbook.

Here two Miami food pros show how to incorporate these exotic produce and seasonings into everyday cooking and entertaining. Try Yuca Puffs or Coconut Shrimp in Island-Spiced Batter or main course entrees such as Roast Chicken with Savory Guava Glaze, Macho Steak, and Cashew Crusted Pompano. There are recipes for soups and stews, salads and dressings, side dishes, salsas, chutneys, and sauces, as well as twenty-eight tempting desserts including Free-Form Mango Tart, Carambola Upside-down Cake, and individual Chocolate-Cuban Coffee Souffles.

Viviana Carballo has added to the mix with a delightful account of her own rather eccentric family's experiences both BC (Before Castro) and after. Reading this book is a little like pulling up a stool and listening to the stories of a favorite (albeit a little saucy) great aunt. As in many homes of the time and especially in the better homes of Havana, Carballo's mother cooked only occasionally, mostly for holidays and special occasions.

Carballo seasons her narrative with some 70 recipes for Cuban dishes, some very traditional, although there is a strong emphasis on dishes from the mother country, Spain. Some are pure Gallego: you'd be hard pressed to find Blue Cheese Circles, St. James Almond Tart, or Christmas Turkey with Catalan stuffing on a traditional Cuban menu, but this broadening of the Cuban food repertoire only adds to this book's appeal.

Think of the Florida Keys and think of a food paradise: fresh from the sea stone crabs, yellowtail snapper, and sweet shrimp; fresh from the dooryard garden key limes, mangoes, avocados, and papayas. Toss in the influence of a variety of ethnic food traditions - from Afro-Caribbean and Cuban to Spanish, Asian, British, German, and Italian - and the result is a diverse and vibrant culinary scene. The cooks of the Florida Keys have been transforming local ingredients into memorable meals for generations, and now so can you.

The Florida Keys Cookbook is a fascinating combination of food history, local lore, and mouthwatering recipes from restaurant chefs and home cooks. With more than 175 recipes, fun archival photographs, and lots of engaging anecdotes, this cookbook lets you capture a taste of the Keys and celebrate its flavors in your own kitchen.

One of Florida's bestselling cookbooks and a special selection by Williams-Sonoma, Neiman Marcus and Disney Marketing, The Special Taste of Florida celebrates America's most exciting cuisine with 400 delicious recipes.

From New York to California, anyone who enjoys cooking will cherish this special cookbook. 16 pages of color photography.

Key West is a world apart. People come for one reason or another and never want to leave. Ernest Hemingway, Robert Frost, and Jimmy Buffett are well known. Lesser known -- except to Louie's regulars -- are Phil Tenney, Pat Tenney, Doug Shook, Ben Harris, Darlene Ciulla, and others, all of whom call Louie's "our home and our family." What marks the food at Louie's Backyard is innovation. Chef Doug Shook likes to create new variations daily. "Inventing is the joy of cooking," he says. Which means the recipes in The Louie's Backyard Cookbook are the best of many recipes Shook has created over the years.

The Louie's Backyard Cookbook contains not only 150 of Doug Shooks most creative recipes, but through photos and stories it takes you behind the scenes to learn about the restaurant and the Key West culture that lures people with its beauty and keeps them with its liberty.