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Uchi: The Cookbook
US $13.95
ApproximatelyS$ 17.84
or Best Offer
Condition:
“Hardcover Book,”
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Pickup:
Free local pickup from Fresno, Texas, United States.
Shipping:
Free USPS Media MailTM.
Located in: Fresno, Texas, United States
Delivery:
Estimated between Mon, 30 Jun and Sat, 5 Jul
Returns:
30 days return. Seller pays for return shipping.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:256989211862
Item specifics
- Condition
- Very Good
- Seller Notes
- “Hardcover Book,”
- ISBN
- 9780292771291
About this product
Product Identifiers
Publisher
University of Texas Press
ISBN-10
0292771290
ISBN-13
9780292771291
eBay Product ID (ePID)
99679611
Product Key Features
Book Title
Uchi : the Cookbook
Number of Pages
276 Pages
Language
English
Publication Year
2011
Topic
Individual Chefs & Restaurants, Food, Lodging & Transportation / Restaurants, Regional & Ethnic / Japanese, Specific Ingredients / Seafood, Regional & Ethnic / Asian
Illustrator
Yes
Genre
Travel, Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
51.1 Oz
Item Length
10.3 in
Item Width
8.7 in
Additional Product Features
Intended Audience
Trade
Synopsis
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., Expand your gastronomic boundaries with some of the most celebrated recipes of Tyson Cole, winner of the James Beard Award for Best Chef (Southwest) and founder of one of America?s premier restaurants for innovative Japanese cuisine, Uchi.
Item description from the seller
Seller feedback (4,301)
- a***p (33)- Feedback left by buyer.Past monthVerified purchasegreat cd
- h***i (1466)- Feedback left by buyer.Past monthVerified purchaseExcellent, well packaged, many thanks. Such a good Book
- f***e (1410)- Feedback left by buyer.Past monthVerified purchaseExcellent service from this seller.