Books by Tyson Cole

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 is a freelance writer who has written for Texas Monthly, National Geographic Traveler, Imbibe, Texas Highways, and numerous regional publications. She also cowrote Uchi: The Cookbook with James Beard Award-winning chef Tyson Cole and The Salt Lick Cookbook: A Story of Land, Family, and Love with Scott Roberts.