The Art and Science of Tempura : A Comprehensive Guide to Ingredients, Techniques and Equipment
Language: English
Published by Tuttle Publishing Apr 2026, 2026
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 39.14
Quantity: 1 available
Add to basketItem description from seller
Neuware - 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: - 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 flours--and 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 equipment--how 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 you're a professional chef, a lover of Japanese cuisine, or an avid tempura fan, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.…
Seller Inventory # 9784805319123
- Title
- The Art and Science of Tempura : A Comprehensive Guide to Ingredients, Techniques and Equipment
- Author
- Mitose Tsuchida
- Publisher
- Tuttle Publishing Apr 2026
- Publication year
- 2026
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 4805319127
- ISBN 13
- 9784805319123
- Item weight
- 1,138 grams
- Dimensions
- 258x194x32 mm
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:
- 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 flours—and 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 equipment—how to purchase, use and maintain them correctly
- How to make the perfect batter and how to fry each ingredient under optimum conditions
Detailed diagrams and charts illustrate everything from the ways seafood changes when fried, to the importance of carefully controlling the temperature of frying oil. Whether you're a professional chef, a lover of Japanese cuisine, or an avid tempura fan, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.
"Synopsis" may belong to another edition of this title.
About the Author
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.
"About the title" may belong to another edition of this title.
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