Jessica Dupuy – författare

For chef Tyson Cole, sushi has always been more than just food; it's an expression of his love and respect for Japanese culture. Having now devoted more than a decade of his life to the skill, art, and discipline of being a sushi chef, Cole's sole purpose is simple: to create the perfect bite.Cole delivers that perfect bite every day at Uchi, his Austin restaurant. Since 2003, Uchi has received national acclaim for stretching beyond the borders of traditional Japanese sushi. "Ingredients and flavors from all over the world are easily accessible now," Cole says. "The cuisine I create is playfully multicultural, mixing the Japanese tradition with tastes that inspire me." Uchi's prominence in the evolution of Japanese cuisine has garnered the restaurant four James Beard Award nominations, as well as a spot for Cole on Food and Wine magazine's list of "Best New Chefs."With their first cookbook, the team at Uchi invites sushi lovers and novices alike to explore their gastronomic boundaries with some of the restaurant's most celebrated recipes: a crisp melon gazpacho adorned with luscious morsels of poached lobster, for instance, or the polenta custard, corn sorbet, and corn milk dessert-a blissful homage to summer corn. Uchi: The Cookbook also presents the story of Tyson Cole, from dishwasher to restaurant owner; an account of the current state of American sushi; and a primer on the ins and outs of this sophisticated, yet artful cuisine.

Tex-Mex is more than just a flavor-packed cookbook of tried and true recipes for comfort-food favorites like nachos, fajitas, and chili—it’s a way of life. It was born in the 1940s when traditional Northern Mexican cuisine collided with the robust flavors of Texas ranchers’ kitchens. Now, chef and restaurateur Ford Fry presents the definitive book on the topic with craveable recipes that are heavy on flavor and light on fuss. Peppered throughout are jump-off-the-page photographs, helpful ingredient explainers, playful histories, and important cooking tips. These melty, crispy, hot-as-heck classics include Dirty Breakfast Tacos, Grilled Shrimp Diablo, Cheese Enchiladas Con Chili Gravy, Sopaipillas with Local Honey, and more salsas than you can imagine. Pour yourself a Classic Margarita on the Rocks—don’t forget to salt the rim—and get ready to satisfy the rumble in your stomach.

Although Vitis vinifera vines have been grown in the American southwest for nearly 400 years, its modern wine era only really began with the new pioneers of the 1960s and 1970s. All four states can boast growing wine industries, each with its own distinct identity. Although home to those first wine grapes, New Mexico may be the least experienced player, with a few major producers and many smaller, new arrivals. The Texas industry is bigger, more developed and more polished, with at least 350 wineries operating and plenty of room for growth. Arizona has perhaps made the most progress in the shortest time; some impressive growing conditions, educational initiatives, and a tight-knit band of producers have led to promising quality wines. Colorado, long known for its fruit orchards, is now home to vineyards too, with many producers also farming other fruit and creating wines from both.Taking each state in turn, Jessica Dupuy guides us expertly through its history before presenting a thorough summary of its climate and geology, discussing the grapes grown, explaining the sub regions (AVAs), and appraising the challenges wine growers face. Influential and innovative producers are profiled, and each section concludes with ideas on where to visit, dine, and stay. Boxes throughout the text supply asides on historical, geographic, and cultural points of interest. For anybody interested in discovering a truly up-and-coming wine region this book makes for fascinating reading.