Uchi: The Cookbook on Amazon™

U.: U a Drank | Uchi | Uk Flag | Uk Stocks |

Uchi: The Cookbook

Regular Price: $39.95 |

Dear visitor! This website has been designed to help you find THE BEST PRICE. When you are ready to buy, your payment will be processed through one of the most TRUSTED SUPPLIERS directly.
Thank you for shopping with us!

Not what you're looking for? Try smart custom search:

Customer Review

Outstanding. This Is More Than Just Food.
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...
Top to learn more

March 10, 2011 (USA) | Helpful Votes: 4 | Rating: 5

Product Description

For chef Tyson Cole, sushi has always been more than just food; it's an expression of his love and respect for Japanese culture. Having now devoted more than a decade of his life to the skill, art, and discipline of being a sushi chef, Cole's sole purpose is simple: to create the perfect bite.

Cole delivers that perfect bite every day at Uchi, his Austin restaurant. Since 2003, Uchi has received national acclaim for stretching beyond the borders of traditional Japanese sushi. "Ingredients and flavors from all over the world are easily accessible now," Cole says. "The cuisine I create is playfully multicultural, mixing the Japanese tradition with tastes that inspire me." Uchi's prominence in the evolution of Japanese cuisine has garnered the restaurant four James Beard Award nominations, as well as a spot for Cole on Food and Wine magazine's list of "Best New Chefs."

With their first cookbook, the team at Uchi invites sushi lovers and novices alike to explore their gastronomic boundaries with some of the restaurant's most celebrated recipes: a crisp melon gazpacho adorned with luscious morsels of poached lobster, for instance, or the polenta custard, corn sorbet, and corn milk dessert--a blissful homage to summer corn. Uchi: The Cookbook also presents the story of Tyson Cole, from dishwasher to restaurant owner; an account of the current state of American sushi; and a primer on the ins and outs of this sophisticated, yet artful cuisine.

Top to learn more

Great but needed better editing!
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). Its especially disheartening in the pastry section--where precise measurement is a necessity. I think they changed the recipes to ounces rather than cups to make 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...
Top to learn more

May 20, 2011 (TEXAS) | Helpful Votes: 7 | Rating: 4

Looking forward to visiting Austin!
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.
Top to learn more

March 12, 2012 | Helpful Votes: 0 | Rating: 4

Eleven Madison Park: The Cookbook

Regular Price: $50.00 |

Customer Review

Beatutiful and Inspiring
This is actually the first review I have ever written here. I have a literal library of cook books and baking books. I just found this book so inspiring, that I wanted to share my new found love for it. I bought this book not really knowing what I was going to get, but I am so glad I ended up buying it. All the photography is so stunning and the plating is just artful. However, this is not a cook book for the average "Joe." Each dish has a multiple of components that go on each plate and some have components that have to be made in order to use it as an ingredient for another part of the dish. I love that the book is separated by season, and each season has a recipe progression makes you feel like you are sitting down, eating a meal at Eleven Madison Park. That is, you start with recipes from appetizers, entrees, then desserts. Bottom line, if you have some cooking experience, the patience, time, and money (as many of the ingredients are very luxurious), these recipes can definitely...
Top to learn more

October 30, 2011 (North NJ) | Helpful Votes: 26 | Rating: 5

Brilliant cookbook with strong narrative thread
I have just finished reading this cookbook. That's right, reading. In the tradition of the stronger narrative and transformative cookbooks like Judy Rodgers' Zuni Cafe Cookbook, Keller's The French Laundry Cookbook, and perhaps Blumenthal's The Fat Duck Cookbook, this book comes along with not just the gorgeous production value of an auspicious coffee table art book and the exactly duplicated recipes of one of the most interesting young chefs cooking today but with two important stories: one is the detailed story of the making of a brilliant chef, and the other is the surprisingly revealing story of growth of the culture of a well run restaurant and it's successful parent company. I say transformative because just as those cookbooks change, perhaps forever, the way a chef or cook might look at food, this book will leave readers from all of the various tiers of expertise, from the dedicated home cook to the ambitious chef/restauranteur with invaluable ideas for their own...
Top to learn more

October 31, 2011 (Brooklyn) | Helpful Votes: 34 | Rating: 5

Product Description

Eleven Madison Park is one of New York City's most popular fine-dining establishments, and one of only a handful to receive four stars from the New York Times. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world.

ELEVEN MADISON PARK: THE COOKBOOK is a sumptuous tribute to the unforgettable experience of dining in the restaurant, where the latest culinary techniques are married with classical French cuisine. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli. ELEVEN MADISON PARK is sure to be one of the most talked-about cookbooks of 2011.

Top to learn more

BUY Eleven Madison Park: The Cookbook

VOLT ink.: Recipes, Stories, Brothers

Regular Price: $40.00 |

Customer Review

Stunning book. Stunning achievement.
The Voltaggio brothers are the next generation of fine dining standard bearers. This book has a fascinating intellectual pedigree- modernist cuisine, the farm to table movement, the 'new American' cooking, all paired with a global palate of flavors rooted in classic french technique. Nori and truffle Brioche made with goats milk, for example, or dishes relying on foraged morels and asparagus. It is a wonder and a joy.Its useful to put this book in a bit of historical context. The last twenty years or so have seen a revolution in the American culinary world. Arguably, the revolution began with Wolfgang Puck. Not only did he create many dishes that have since become cliches (many of them combining European and Asian flavors), he became synonymous with the products he sold. Fine dining meant more than French Haute Cuisine, and the chef became an inspirational force in American cooking. Volt ink is a product of a generation of chefs who grew up under the intellectual...
Top to learn more

October 26, 2011 (Cambridge MA USA) | Helpful Votes: 26 | Rating: 5

A worthy addition to Modernist Cuisine literature
When I first saw the "Volt, Ink." Cookbook at a Williams-Sonoma store, I turned to the index and looked for terms such as "sous vide," "vacuum sealers," or even "liquid nitrogen" (one can always hope). Not finding any of those terms, I almost passed it by -- after all, I have the monumental Modernist Cuisine set, Heston Blumenthal's Big Fat Duck, all of Thomas Keller's books, Ferran Adrià's tome, Grant Achatz's Alinea, and another 12 linear feet of other cookbooks from Escoffier to Momufuko.But flipping through this effort by the Voltaggio brothers, I was quickly impressed by the beautiful photography and the stunning plating, as well as by the complexity of the various dishes, many of which combine as many as six different preparations into one harmonious whole, e.g., the recipe for Lobster, Forbidden Rice, Carrots, Sunchoke Puree, and Carrot-Tarragon Vinaigrette.Each recipe lists the necessary equipment, as well as the ingredients. Many, and perhaps...
Top to learn more

November 8, 2011 (Taos, NM) | Helpful Votes: 15 | Rating: 5

Product Description

Bryan and Michael Voltaggio have been called two of the most talented chefs of their generation, though they are probably best known for their head-to-head, brother-against-brother competition on season 6 of Bravo TV’s Top Chef. In their eagerly anticipated debut cookbook, the brothers present their cuisine through an exploration of 20 food families of ingredients.

Chef Charlie Palmer, one of the brothers’ mentors, writes in his foreword to the book, “There are no better examples of kitchen craftsmen in our exciting culinary era than the Voltaggio brothers,” and celebrated chef JosÉ Andres calls the brothers “both amazing and talented cooks, among the best I know.” Their work, separately and together, combines the most exciting modern culinary techniques with impeccable ingredients and unexpected twists to create dishes that are at the same time intellectually interesting, visually stimulating, playful, and incredibly delicious.

Unique in its organization, VOLT Ink. is stunningly photographed, featuring full-color images for every recipe along with glimpses throughout of the brothers at work in their respective restaurants. The recipes have been thoroughly tested to make even the most scientific-seeming techniques reproducible for everyone. Add to that a collection of stories from the brothers themselves—touching on their shared childhood, their respective mentors and collaborators, and what inspires their cooking—and this cookbook is sure to delight anyone interested in the art and craft of modern cooking. Top to learn more

Volt, ink
Love these guys they are awesome ,just haven't found anything I can make. Great book, cool,Stories. The ingredients are too obscure and the tools and techniques are for the advanced. If you live in a bigger city and have the time this is a good advanced cookbook.
Top to learn more

January 24, 2012 | Helpful Votes: 5 | Rating: 3

BUY VOLT ink.: Recipes, Stories, Brothers

Return of the Uchi-Deshi: Short Stories of Challenge, Struggle & Triumph

Regular Price: $8.99 |

Customer Review

AWESOME
This is an amazing journey of self discovery and challenge. I would recommend reading this for those of us who are interested in travel or personal challenges.
Top to learn more

December 14, 2010 | Helpful Votes: 2 | Rating: 5

Product Description

Return of the Uchi-Deshi is a wild ride through 15 years and 15 countries of life-lessons learned the hard way. The medium for this journey was the traditional martial arts of Japan from the perspective of a suburban Jewish kid in Miami. Through extreme brutality, harsh training, and a rare glimpse into a closed culture, one young man’s life lessons are formed and ready to be passed down to the next generation. You will cringe from the stomach wrenching trauma, laugh about the unfortunate and unforgettable circumstances Mr. Rosenberg put himself into, and will cheer for joy at the successes achieved by sheer willpower. This book and the accompanying life lessons comprise a story of triumph that you will never forget! Top to learn more

BUY Return of the Uchi-Deshi: Short Stories of Challenge, Struggle & Triumph

Championship Judo: Tai-otoshi and O-uchi-gari Attacks (Ippon Classics)

Price with discount: $79.61 |

Customer Review

Treasure
This was the first judo book I received as a child. It is nice to have a copy once again since I lent my original to a childhood friend over forty years ago. It is one of the most well constructed studies of tai-otoshi and o-uchi-gari ever. It's premises hold true even today. Excellent book. TP Leggett was one of the most respected judokas in the history of the art. May he rest in peace.
Top to learn more

August 23, 2010 (United States) | Helpful Votes: 0 | Rating: 5

Great!
If you can find it; buy it. In format & content, this book is a forerunner of the excellent Masterclass series.
Top to learn more

February 26, 2008 | Helpful Votes: 0 | Rating: 5

BUY Championship Judo: Tai-otoshi and O-uchi-gari Attacks (Ippon Classics)

Uchis' Igrat' V Nastol'Nyi Tennis

Price with discount: $31.65 |

Product Description

Bàrchukovà G. V., Uchis' Igràt' V Nàstol'Nyi Tennis, , Publ. House M, Sov, Sport, 1989, 48 S, Miagkii, Obychnyi, , Condition: Ud, Shtàmp, Net Titul'Nogo Listà. Pleàse Feel Free To Contàct Me If You Need Àdditionàl Info, Such Às Photos Ànd Detàiled Condition Of The Book. Top to learn more

BUY Uchis' Igrat' V Nastol'Nyi Tennis

Buy Uchi

The core of blade is Blue High Carbon steel and both sides are soft carbon steel. -About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550.

the 10:30 to 12:00 morning practice on Saturday at the Rifi Dojo we jumped in. the car and drove about fifty kilometers to Ogawara where the practice was. in Canada they actually have very good food and one could actually eat very. first evening was a children’s class first which I took part in as a. participant observer. was from 14:00 to 17:00 with a children’s followed by an adult class. 10 years ago, and then drove me around to show me the convenience store (7-11). I was offered green tea, persimmon tea and finally macha which is. the powdered type that you add water to and whisk before drinking. I ended up. sitting down when I returned to the dojo with a nice plate of rice and chicken,. the students to me and by the time we ended the exercise I was working with a. child who was at the a whopping three and a half feet tall and I didn’t have to. do a ducking technique with her. was put at the end of the line facing a 4 year old whom I had to do and technique. and the supermarket where I could buy food. which I found out on my walk the next morning … . after 4 km of walking I only found car dealers, milk distributors,. technique that he students were doing ended and we all lined up and waited for. the meal he drove me to the Rifu Dojo, which is a new building they had built. I was feeling tired so was only going to. watch but since I was a minor celebrity visiting I felt I was obliged to at. least do the children’s which I quite enjoyed. (fall-guy) you haven’t had the luxury of watching the technique been executed. demonstrated and number of variations of a technique which was fine as all I. had to do was follow and fall down and the he finished and grabbed m. wrist. seven I’d had enough of that so headed downstairs to the dojo to do a little.

BASIC TECHNIQUES: [Sonkyo, Seiza, Kamae (Jodan - Daito, Jodan - Shoto), Distance, Tsubazeriai, Okuri Ashi, Datotsu (Men-Uchi, Kote-Uchi, Do-Uchi, Tsuki-Uchi)] ADVANCED TECHNIQUES: [Combinations (Kote-Men, Kote-Do), Debana Waza (Debana Men, Debana... SPECIAL THANKS TO TUSTIN KENDO DOJO MUSIC SELECTION BY KOBY SHIMADA WRITTEN BY TARO ARIGA DIRECTED BY KOBY SHIMADA PRODUCED BY KOBY PICTURES SPECIAL THANKS TO TAKASHI ISHIZU Note: This DVD can be played in both English and Spanish. Kendo Principles Part IV explains the major techniques of Kendo using two Swords (Nito-Ryu). All techniques and moves are explained by Matthew Raymond (Black Belt 5th Dan), one of the most famous Nito-Ryu Kenshis in the world.

Uchi News

Vintage shopping with Whitney Casey

Her client list includes Westlake Dermatology, My Fit Foods, Uchi, Calvin Klein, Match.com and others. "I sold books," said Casey, author of the 2009 book "The Man Plan: Drive Men Wild \u2026 Not Away." "Now I'm selling videos.