The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment
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Everything you need to know about Japanese tempura is in this book!
Chef Takashi Nakagawa has devoted his life to the art of making perfect tempura. He served a 17-year apprenticeship at the renowned Tempura Mikawa restaurant in Tokyo and for the past 20 years has been at the helm of his own restaurant, Tempura Nakagawa. With the help of over 400 gorgeous color photos and informative charts and diagrams, Nakagawa and his two co-authors, Hidemi Sato and Mitose Tsuchida present the full range of tempura recipes and techniques--from the best ingredients to use to making the perfect tempura batter and how to fry each ingredient to perfection, as well as how to present your finished tempura as part of an elegant Japanese meal. This book provides a uniquely detailed look at the art of Japanese tempura, with sections on:Takashi Nakagawa aspired to become a chef since he was a child, and trained for 17 years beginning in 1987 at Tempura Mikawa, Tokyo. He opened his own restaurant, Tempura Nakagawa, in Tokyo's Tsukiji district in 2004. The restaurant is still going strong, and has gained a coveted entry in the Michelin Guide.
Hidemi Sato is a trained dietician and holds a doctorate in food science. After graduating from Yokohama International University, she worked in the culinary equipment industry for nine years. She then completed her Masters and Ph.D. at Ochanomizu University. She has written several books on the topic of food science. Mitose Tsuchida graduated from Hiroshima University before receiving her doctorate from Ochanomizu University. She worked as an editor at the Japanese food magazines Speciality Cooking and Culinary Kingdom before becoming a freelancer. She writes and edits books and features on a wide variety of food subjects.• Author(s): Clear | James • Publisher: Penguin • Publisher Imprint: Penguin Random House • Subject: General Books
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