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Uchi: The Cookbook (Englisch) Gebundene Ausgabe – Februar 2011

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4,3 von 5 Sternen 26 Kundenrezensionen auf Amazon.com

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Produktinformation

Produktbeschreibungen

Über den Autor und weitere Mitwirkende

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. She also coauthored Uchi: The Cookbook with James Beard Award–winning chef Tyson Cole.

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Amazon.com: 4.3 von 5 Sternen 26 Rezensionen
19 von 20 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Great but needed better editing! 20. Mai 2011
Von Ashley N. Mack - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.
5.0 von 5 Sternen Buy this now 18. Mai 2017
Von Adam - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Different and somewhat familiar food and great pictures
3.0 von 5 Sternen beautifully laid out 6. Februar 2016
Von Raymond Gillette - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.
5.0 von 5 Sternen beautiful and inspiring 19. November 2013
Von xenoc - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.
4.0 von 5 Sternen Looking forward to visiting Austin! 12. März 2012
Von AJD3 - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.
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