• List Price: $39.95
  • Save: $9.86 (25%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Condition: Used: Good
Comment: FREE Super Saver and 2nd day shipping (for Prime members) direct from Amazon, backed by Amazon's famous customer service guarantee. Item may show evidence of prior shipment, slightly bumped corners.
Sell yours for a Gift Card
We'll buy it for $9.09
Learn More
Sell It Now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Uchi: The Cookbook Hardcover – February 1, 2011

See all formats and editions Hide other formats and editions
Amazon Price New from Used from
"Please retry"
$26.06 $22.99

Best Books of the Year
See the Best Books of 2014
Looking for something great to read? Browse our editors' picks for 2014's Best Books of the Year in fiction, nonfiction, mysteries, children's books, and much more.

Frequently Bought Together

Uchi: The Cookbook + Momofuku + Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint
Price for all three: $77.54

Buy the selected items together

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 276 pages
  • Publisher: University of Texas Press (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: #245,112 in Books (See Top 100 in Books)

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.

Customer Reviews

The pictures are great and the recipes are easy to follow.
R. M. Arnold
A great purchase for chefs and home cooks looking for additional recipes and inspiration for new recipes.
Vincent N. Coleman
It is great if you are a fan of either of Tyson Coles' restaurants in Austin Texas.
512 Girl

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.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 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.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Format: Hardcover Verified Purchase
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, so I can tell these recipes are closed to what they are doing in the kitchen. These recipes , in my opinion, are for more advance cook or home cook, and you have to be somehow familiar with Asian (especially Japanese) ingredients to look for it easily. If you are just home cook and want to challenge yourself with more advance techniques about Japanese/Asian Fusion cooking, buy this book. If you get stuck at some weird ingredients you might probably never heard of before, you can always buy it at Asian market (and/or online).
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
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.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews

What Other Items Do Customers Buy After Viewing This Item?