Uchi: The Cookbook

EDITORIAL DESIGN
BOOK PACKAGING

Founded in 2003 and housed in a South Austin bungalow designed by Michael Hsu Archicture, Uchi is arguably the pinnacle of fine dining in Austin serving a non-traditional take on Japanese food and delighting visitors from far and wide.

Published in 2011, the year Tyson was tapped Best Chef Southwest by the James Beard Foundation, the cookbook tells his story and serves as a primer on sushi in America. 

Written by Jessica Dupuy and designed with DJ Stout at Pentagram Austin. 

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Well designed books augment their content by achieving a controlled and immersive experience.

In this case, photos of the space and its details create a sense of place. Chapter dividers feature traditional Japanese patterns and key ingredients are elevated to hero status.

Complex concepts like Sushi 101 and how to make the perfect sushi rice become digestible with the use of heirarchy, grids and storytelling.

Certain recipes requiring sophisticated presentation feature composition sketches and notes from the chef.