The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment - Hardcover
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Language:EnglishPublisher:Tuttle PublishingISBN-13:9784805319123ISBN-10:4805319127UPC:9784805319123Book Category:CookingBook Subcategory:Regional & Cultural, Methods, Specific IngredientsBook Topic:Japanese, Frying, Fish & SeafoodSize:10.10 x 7.60 x 1.20 inchesWeight:2.6015Product ID:SCNYFY8QBA
The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment
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...
Language:EnglishPublisher:Tuttle PublishingISBN-13:9784805319123ISBN-10:4805319127UPC:9784805319123Book Category:CookingBook Subcategory:Regional & Cultural, Methods, Specific IngredientsBook Topic:Japanese, Frying, Fish & SeafoodSize:10.10 x 7.60 x 1.20 inchesWeight:2.6015Product ID:SCNYFY8QBA
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...
Publisher: Tuttle Publishing
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