Every once in a while a cookbook comes along that takes your breath away. I felt that way about Charlie Trotter's Raw. I felt that way about Mark Bitterman's Salted. And I feel that way about a new cookbook I just got, Uchi: The Cookbook
Tyson Cole, the chef who wrote the book, owns Uchi Restaurant in Austin, Texas. The cookbook tells his story and that of the evolution of the restaurant as much as it offers us his recipes, which makes it a hard to put down read. His story is compelling. Starting as a dishwasher in a local Japanese restaurant, Tyson was first introduced to sushi and became fascinated by it. He worked his way up from dishwasher to sushi chef in time, and became close personal friends with his fellow sushi chefs on the line.
He moved on to work as a sushi chef at the best sushi restaurant in town. One customer became so enamored with his work that he convinced Tyson to open his own restaurant, and he would find backers. Uchi was born. And many years later, this, his new cookbook, is born, celebrating his craft and his restaurant.
Uchi, The Cookbook is illustrated with luscious photography that will have you running to book a flight to Austin so you can personally taste his beautiful food.
The pictures seem unattainable, yet when you read the recipes they are very attainable. Mine may not ultimately look as beautiful as these, but I know they will taste divine if I can find the highest quality ingredients to make them with. His instructions are clear and easy to follow.
And I think when you are exposed to a work of art like this cookbook, you are inspired to raise the bar on your own cooking and its presentation.
I know I am going to start in the desserts section. Why? Because they are so incredibly brilliant looking and they intrigue me. I want to try making all the little garnishes, like the Bacon Candy, Mango Paper, and Almond Glass. I want to try making the Pine Needle Sorbet with Candied Pine Nut; the Lemon Gelato with Beet and Sicilian Pistachio; the Mascarpone Sphere with Cured Strawberry, Pea Sorbet and Mint Chips. The words are sheer poetry to me. I'm being wooed. And I am falling in love with this book.
Lance Armstrong, an Austin native, calls Uchi "the best sushi restaurant in the world". I think he may be right, judging by this exquisite book.
Uchi: The Cookbook
