Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Qty:1
  • List Price: $39.95
  • Save: $10.66 (27%)
Only 16 left in stock (more on the way).
Ships from and sold by Amazon.com. Gift-wrap available.
Uchi: The Cookbook has been added to your Cart
FREE Shipping on orders over $25.
Condition: Used: Good
Comment: 100% guaranteed delivery with Fulfillment By Amazon. Pages of this book are crisp and clean. This book shows minor shelf wear associated with limited use, it's like new with the exception of the back cover being slightly warped. Purchase of this item will benefit the Friends of the Houston Public Library.
Trade in your item
Get a $6.53
Gift Card.
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 all 2 images

Uchi: The Cookbook Hardcover – February 1, 2011

4.4 out of 5 stars 24 customer reviews

See all 2 formats and editions Hide other formats and editions
Price
New from Used from
Hardcover
"Please retry"
$29.29
$22.78 $15.87

Featured Asian cuisine cookbooks
Cook Korean!: A Comic Book with Recipes
Cook Korean!: A Comic Book with Recipes
Cook Korean!: A Comic Book with Recipes
$29.29 FREE Shipping. Only 16 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover

Frequently Bought Together

  • Uchi: The Cookbook
  • +
  • Izakaya: The Japanese Pub Cookbook
  • +
  • Morimoto: The New Art of Japanese Cooking
Total price: $76.40
Buy the selected items together


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.
NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

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 (24 customer reviews)
  • Amazon Best Sellers Rank: #161,470 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.
1 Comment 17 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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 ›
1 Comment 7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Hardcover Verified Purchase
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 some pork belly -- omg
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

Uchi: The Cookbook
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: Uchi: The Cookbook