Uchi: The Cookbook

Very interesting cookbook for fans of this amazing restaurant! I will say most recipes either require equipment that most home cooks don’t have or ingredients that might take some searching to find so it’s not a cookbook you’ll be using frequently, but it will be fun to try out some of the gourmet recipes. Also another thing I love about the cookbook is there’s a pretty extensive section of sauces & unique accompaniments that I think will inspire readers to create their own creative dishes!

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.

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.

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.

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.

I love this book and use it often

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

Different and somewhat familiar food and great pictures

It look good but the flavours is ok ,it is not so wow to me but the book with the photos are nice and some of the food I like depends on the taste of each people !!!

The recipes tried thus far have yielded delicious meals. They makes me want to go back to the restaurant. Creative and tasty, as expected.