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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.
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... Read more
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 11 months ago by Kat Ng
Great cookbook from a great restaurateurs. Great addition to my cookbook library of over 2,500 cookbooksPublished 12 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 15 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 20 months ago by M.L.B.
beautiful and creative recipes, photos and instructions. very inspiring for the home cook looking to branch out into new directions. Read morePublished 22 months ago by xenoc
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
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. Read morePublished on May 3, 2013 by Sushi enthusiast