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Uchi: The Cookbook Hardcover – February 1, 2011

4.3 out of 5 stars 23 customer reviews

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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: 4.3 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #490,259 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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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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Format: Hardcover Verified Purchase
beautiful and creative recipes, photos and instructions. very inspiring for the home cook looking to branch out into new directions. will need some equipment such as a good rice maker and some different ingredients but have been able to find just about everything at the local H-mart or here at Amazon. only annoyance is that some typical ingredients like green onions are called by their japanese name which makes for some homework, but on the up sound, you get to learn some basic japanese.
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Format: Hardcover Verified Purchase
It is concise, beautifully laid out, and mesmerizing.

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.
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Format: Hardcover Verified Purchase
I love this cook book. It is great if you are a fan of either of Tyson Coles' restaurants in Austin Texas. I gave it 4 stars as opposed to 5 because the recipes vary slightly from videos I have seen online where he is making the same item. Other than that is would make a great present for any wannabe chef.
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Format: Hardcover
After eating at Uchi in Houston I fell madly in love with the food. And after going through this cookbook I realise why. The work they put in to their food is incredible. Sushi 101 was a fascinating read. I've only tried one recipe so far but it was yummy. It was everything I hoped it would be. :-)
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Format: Hardcover Verified Purchase
Missing the brussel sprouts recipe.
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.
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