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Rating: 
Summary:
Great source for entertainment ideas
Review: I live a couple of blocks from the restaurant, but the place is so popular I rarely go anymore. I picked up the book on a whim for a gift, and I liked it so much I've got to buy another one to give away! Within you'll find easy to follow recipes for small plates with a Cuban flair and an exciting layout with luscious photos. There is a nice narrative about the practice of santeria and interesting stories about the history of the restaurant and the recipes. At the back are musical suggestions for adding the festive touch to your dinner. The recipes must be authentic, since there's an abundance of sherry and cream. My favorites in the restaurant are the plantains and black beans and the mushrooms. So far I've only made the sangria from the book. Was it good! My party lasted until it was all gone, and everyone made me promise to make it again.
Rating:
Summary: Delicious, Impressive Food Made Easy
Review: Cha Cha Cha is one of my favorite San Francisco restaurants, so I was excited to find this cookbook and even more pleased to find that the recipes are very well written and easy to prepare. The results are fabulous - just like the food from the restaurant! Very interesting history of the food and everything you need to know to recreate the Cha Cha Cha experience at home.
Rating: 
Summary: Great recipes but need experience
Review: I moved away from SF last year and am quite happy to get a taste of Cha Cha Cha through this cookbook! No, it's not a perfect substitute for the restaurant, but with a little practice the recipes aren't difficult. And the sangria recipe is the best I've ever tasted!
Rating:
Summary: My Favorite Cookbook!
Review: I moved away from SF last year and am quite happy to get a taste of Cha Cha Cha through this cookbook! No, it's not a perfect substitute for the restaurant, but with a little practice the recipes aren't difficult. And the sangria recipe is the best I've ever tasted!
Rating: 
Summary: Recipes are too hard to prepare
Review: I previously lived in San Francisco and one of my favorite things to do was eat at CHA CHA CHA's. So, when I moved back to Southern California I missed this fantastic restaurant. I was very excited to find this book and I immediately tried to create some of my favorite dishes. BUT, I found it very difficult to replicate the dishes as most of the ingredients were not in my kitchen and when I went to the store to purchase them, some of them were very hard to find. Also, the lists of ingredients are very long! And finally, the dishes are not that easy to prepare. I realize that I am not an expert in the kitchen, but I do know how to follow directions and I did struggle quite a bit. So, now when I miss that wonderful food I either look at the pictures in the book and try and remember how it tastes OR I get on a United Shuttle flight and go for the real thing. Nothing can compare to having glass after glass of sangria while I sit back and have the food served to me by someone who really knows how the food should be made!
Rating:
Summary: Recipes are too hard to prepare
Review: I previously lived in San Francisco and one of my favorite things to do was eat at CHA CHA CHA's. So, when I moved back to Southern California I missed this fantastic restaurant. I was very excited to find this book and I immediately tried to create some of my favorite dishes. BUT, I found it very difficult to replicate the dishes as most of the ingredients were not in my kitchen and when I went to the store to purchase them, some of them were very hard to find. Also, the lists of ingredients are very long! And finally, the dishes are not that easy to prepare. I realize that I am not an expert in the kitchen, but I do know how to follow directions and I did struggle quite a bit. So, now when I miss that wonderful food I either look at the pictures in the book and try and remember how it tastes OR I get on a United Shuttle flight and go for the real thing. Nothing can compare to having glass after glass of sangria while I sit back and have the food served to me by someone who really knows how the food should be made!
Rating: 
Summary: Not quite the same as the restaurant.
Review: I, too, live a few blocks away from Cha Cha Cha but can no longer stomach the crowds waiting for a table (not to mention the couple of pitchers of Sangria you'll go through on empty said stomach as you wait the average 45 minute wait. Even on Sundays). Given that lengthy diatribe, all can now understand why getting the book as a gift was a blessing. The pictures are beautiful and some of the dishes turn out quite nice. But I will no longer try to make my favorite dish at the restaurant: Cajun Shrimp. I don't know what was lost in the translation but if you follow the recipe in the book (and yes, I used SWEET paprika, not hot), you turn out Shrimp O' Fire. It's almost inedible. It's not even good spicy hot, it's just kind of gnarly. So I'm somewhat disappointed in this book. And it makes me leery of trying to make everything. Also, the cookbook is inconsistent on informing you how long certain things will take to cook down or reduce, and a dish that looks to take about 20 minutes to make can take over an hour. Basically, this is one cookbook that's worth it for the pictures and memories of actually eating at the restaurant. If you want anything more from this tome, I wish you luck.
Rating: 
Summary: Praise for COOK, EAT, CHA, CHA. CHA
Review: Sure to inspire a few cha-cha steps in the kitchen
Rating:
Summary: Great recipes but need experience
Review: This book contains the recipes for some of your favorite dishes fron CHA CHA CHA on Haight street in San Francisco. It would make a great basis for a tapas party! While nothing can beat the real thing, this book does a great job of giving you a headstart on creating your own home version of CHA CHA CHA. However, while these recipes are awesome, most are not for the novice cook. They work best for individual who have experience with the unique caribbean ingredients and experience with the cooking technigues (quick sauteeing with cream!)Overall...I would say that 1/3 of the recipes can be made by anyone...1/3 with a little experience and 1/3 by the dedicated gourment.
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