Uchi: The Cookbook by Tyson Cole & Jessica Dupuy
On my first visit to Uchi I walked in with three friends and said, “Bring us whatever y’all fancy.” We walked out in glowing shock four hours later. Uchi’s chef, Tyson Cole, creates masterpieces from small details. His menu sounds deceptively simple: mill cove oysters with elderflower and Meyer lemon, but the Uchi cookbook is your sneak peek at the fantastic contortions that truly lie beneath these elegant dishes. My favorite section covers sauces and flavors. It includes techniques you couldn’t dream up in a million years. Individual ingredients are painstakingly prepared to create precise flavors, and imaginative sauces dress up seasonal produce. I have been putting the simple kimchi sauce on everything. (It’s especially tasty on roasted brussel sprouts.) Perhaps this isn’t an everyday cookbook, but it is a gorgeous close-up look at a local kitchen mastermind.
~Callie
BookPeople 
Thanks for the review of Uchi: The Cookbook. When you talk about kimchi sauce over brussel sprouts, my mouth waters
Does the cookbook include the recipe for those divine brussels sprouts that they sell at uchiko?
No it doesn’t! My name is Heather too! I love love love the brussels sprouts and it was a huge reason I bought the cookbook. I was sad to see this receipe wasn’t included. : (
I agree, this is why I mainly bought the cook book and I’m so disappointed the brussel sprouts recipe isn’t included.