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Uchi: The Cookbook Hardcover – February 1, 2011
Cooking in the New Year
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About the Author
JESSICA DUPUY has written for National Geographic Traveler, Texas Monthly, Texas Highways, and Fodor’s Travel Publications.
Top Customer Reviews
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.Read more ›
With that said, I have seen that the recipes are not quite as advertised, and that they are either in incorrect increments, or he has changed his recipes considerably since the time of publication.
It isn't a bad book, and it is great for inspiration.
Also, I appreciate the exact recipes, but substitutions should have been listed for those of us who don't want to order exotic ingredients online just to make one recipe.
For that much effort I'd just drive to the restaurant.
Most Recent Customer Reviews
I love this book. I am a professional cook and work in Asian fusion kitchen. Fortunately, I have opportunity to work with one of these Chefs, who are (were) involved with Uchi/ko,... Read morePublished 16 months ago by Kat Ng
Great cookbook from a great restaurateurs. Great addition to my cookbook library of over 2,500 cookbooksPublished 16 months ago by Richard G. Schagrin
superb cookbook, beautiful color pictures, clear recipes -- for anyone who has eaten at Uchi or Uchiko, this is a joy to have -- and if you haven't, try the fish sauce caramel on... Read morePublished 19 months ago by s.a. haynes
I love the cuisine and couldn't wait to own this beautifully illustrated food book. If you are a foodie this book is for you.Published on February 5, 2014 by M.L.B.
This is probably the best book I have purchased! It's amazing totally worth every penny! I highly recommend this book.Published on May 20, 2013 by Sushirocker
I did not quite follow the aims nor the wording and felt a certain pedantry and hermetism in this uniteresting book. I sent it on to a friend.Published on May 4, 2013 by Alina Malta
beautiful book love it ,great flavour combinations some predictable but you know it will be delcious recommend this to serious food loversPublished on February 8, 2013 by shawn roper