Title
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 17Year 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 CoAuthors, Hidemi Sato And Mitose Tsuchida Present The Full Range Of Tempura Recipes And TechniquesFrom 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:The History And Development Of Tempura From Its Introduction To Japan By The Portuguese 500 Years Ago A Review Of The Key Ingredients From Vegetables, Fish And Seafood To Oils And FloursAnd The Importance Of Selecting And Purchasing The Correct Ones Methods Used By Professional Tempura Chefs To Gut And Clean Fish And Prepare Vegetables Pans, Knives And Other Essential EquipmentHow To Purchase, Use And Maintain Them Correctly How To Make The Perfect Batter And How To Fry Each Ingredient Under Optimum Conditionsdetailed Diagrams And Charts Illustrate Everything From The Ways Seafood Changes When Fried, To The Importance Of Carefully Controlling The Temperature Of Frying Oil. Whether YouRe A Professional Chef, A Lover Of Japanese Cuisine, Or An Avid Tempura Fan, This Beautiful Book Will Provide Fascinating Insights Into The World Of JapanS Iconic National Dish.
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.