When Tyson Cole set out to tell the story of his award-winning Uchi restaurant, his challenge was narrowing down the key elements he wanted to share. Together we wove together the instrumental points in his life that influenced his unique style of cooking. This book was as much a story about his journey to becoming a chef as it is about his interest in sharing his high regard for the Japanese tradition through his innovative approach to sushi and Japanese cooking.
"Writing the Uchi cookbook with Jessica Dupuy was such an incredibly challenging endeavor. Her ability to piece together a myriad of ideas into an amazing final product was truly inspiring. Her concise and amazing understanding of true visual descriptions translated into the written word was a game changer. She stands as one of the best food writers on the scene today."
— TYSON COLE, OWNER/CHEF UCHI & UCHIKO
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