Critic Kim Pierce over at the Dallas Morning News fawns over James Beard-honored "Best Chef" in the Southwest Tyson Cole's new Uchi The Cookbook. She warns, "Don’t assume you’ll be able to whip up these miniature masterpieces in your own kitchen," and adds: "I found myself wishing I’d had this book with me when I first went to Uchi a few years ago, so I could look up every nuanced component." And people say Dallas never gives its southern neighbor any culinary love. [DMN]
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