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Uchi: The Cookbook Hardcover – February 1, 2011

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Editorial Reviews

About the Author

TYSON COLE cooked in Tokyo, New York, and Austin, Texas, before opening Uchi to great acclaim in 2003. His second restaurant, Uchiko, opened in Austin in 2010.

JESSICA DUPUY has written for National Geographic Traveler, Texas Monthly, Texas Highways, and Fodor’s Travel Publications.

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Product Details

  • Hardcover: 276 pages
  • Publisher: University of Texas Press; First Edition edition (February 1, 2011)
  • Language: English
  • ISBN-10: 0292771290
  • ISBN-13: 978-0292771291
  • Product Dimensions: 8.5 x 1.2 x 10 inches
  • Shipping Weight: 3.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #216,603 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

15 of 16 people found the following review helpful By Ashley N. Mack on May 20, 2011
Format: Hardcover Verified Purchase
This is a really great cookbook, especially for anyone who loves Uchi and wants to learn more about Tyson's philosophy about food, etc. I was a bit disappointed that several of the recipes have left out components entirely (ie, the soil for the polenta custard that has been served at Uchiko and is even in the picture of the dessert in the book, but not included in the recipe) and that often the measurements given for the desserts are messed up (ie, look at the coffee panna cotta with mango yolk, it tells you multiple times for 12 ounces cups of X ingredient). It's especially disheartening in the pastry section--where precise measurement is a necessity. I think they were changing the recipes to account for smaller portions and just screwed up the editing. For some of the other dishes (non-pastry) you can tell the portions were converted smaller but the sauces or other components were not--so you kinda have to find your way after making each recipe a couple of times. So just make sure to pay attention to the amounts, otherwise you'll put 12 cups of water in your sorbet.
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6 of 6 people found the following review helpful By BC on November 18, 2013
Format: Hardcover
Eating at Uchi or Uchiko is a life changing experience. The flavors are crisp, the quality is incredible, and the service is typically beyond impeccable. Since we don't all have $200/person to blow every time we want to experience Uchi (non-happy hour), the cookbook would theoretically be the next best thing.

There's a lot of things that are served as Uchi that are simple, and there are many that are quite complicated to reproduce. Unfortunately, this cookbook chooses to focus on many of the most complicated recipes rather than the make-at home ones. If you're looking for the brussels sprouts recipe, for example, you're out of luck. Head to [...] if you're looking. That's the closest I've found...

If this cookbook had been more like Heston Blumenthal at Home, it would have been more approachable to cook from. Additionally, as other reviewers have noted, some of the recipes seem incomplete or that the units are incorrect. If you do a search, for example, on how to make the Uchi brussels sprouts, you'll find that Tyson Cole has given interviews in which he gives basically a completely different recipe for making fish caramel than what's presented in the cookbook. This is true with some of the other recipes as well.

As always with any cookbook focusing on more haute cuisine, the most difficult thing is going to be the same quality of ingredients used by the chefs. Generally, it's just not possible to do as a consumer. However, given that Uchi is at this point, still a very regional restaurant patronized by Texans, it might have been a good addition and quite helpful to have a resource guide in the back on where to at least get some of the produce used by Uchi.
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6 of 9 people found the following review helpful By smellthebreeze on March 10, 2011
Format: Hardcover
When I heard that Tyson Cole had written a cookbook with recipes from his world famous restaurant Uchi I knew that I would want to get a copy. What I didn't know was that the cookbook is so much more than just recipes.

Those of you who have spent time cooking from or at least browsing through top of the line cookbooks will know what I am about to mention. You obtain certain kinds of cookbooks and they are beautiful but the presentations and procedures are so out of reach that you would rather just place the cookbook on your coffee table for guests to browse through and pretend like you actually cooked out of it. The cool thing about Uchi: The Cookbook is that it is both a visual explosion and yet accessible even to the novice Japanese cook.

Tyson's vision for this cookbook was to literally have the pictures of the food "jump out" at the reader. This visual seduction is what originally drove Tyson into the arms of Japanese cooking in the first place. A hobbyist painter Tyson Cole originally thought the idea of eating raw fish was gross but he was seduced by the colors and presentations of Japanese cooking. This allure eventually lead to him working in the field and then lead to the opening of the restaurant Uchi in 2002.

Tyson wanted his reader of his cookbook to see up close and personal shots of the fish. He wanted them to see the details of the textures and the color. He wanted pictures of his staff and pictures of the patrons eating in his restaurant because this whole experience is what makes up Uchi. You will see for yourself when you buy this cookbook the amazing photography I am talking about.
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Format: Hardcover Verified Purchase
Great cookbook - best part is how Mr. Cole describes his reasoning behind his techniques and dishes. It was nice to read about his philosophy on how to order and enjoy sushi, rather than treat this remarkable delicacy as 'fast food.' Far too often, diners order sushi in bulk, making other diners have to wait as the chef has to make the large orders before progressing to the next one. I enjoyed his take on many classic Japanese dishes, and really do look forward to the day when I may enjoy his restaurant and experience.
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