{"product_id":"the-art-and-science-of-tempura-a-comprehensive-guide-to-ingredients-techniques-and-equipment-takashi-nakagawa","title":"The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment - Takashi Nakagawa","description":"\u003cdiv class=\"ant-tabs ant-tabs-top ant-tabs-small ant-tabs-card itemTabs\"\u003e\n\u003cdiv class=\"ant-tabs-content-holder\"\u003e\n\u003cdiv class=\"ant-tabs-content ant-tabs-content-top\"\u003e\n\u003cdiv role=\"tabpanel\" aria-hidden=\"false\" class=\"ant-tabs-tabpane ant-tabs-tabpane-active\" id=\"rc-tabs-0-panel-description\" aria-labelledby=\"rc-tabs-0-tab-description\" tabindex=\"0\"\u003e\n\u003cdiv class=\"html htmlcolor bm-lnkin-0\"\u003e\n\u003cb\u003e\u003ci\u003eEverything you need to know about Japanese tempura is in this book!\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eChef 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.\u003cbr\u003e\u003cbr\u003eWith 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eThis book provides a uniquely detailed look at the art of Japanese tempura, with sections on:\u003c\/b\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eThe history and development of tempura from its introduction to Japan by the Portuguese 500 years ago\u003c\/li\u003e\n\u003cli\u003eA review of the key ingredients from vegetables, fish and seafood to oils and flours—and the importance of selecting and purchasing the correct ones\u003c\/li\u003e\n\u003cli\u003eMethods used by professional tempura chefs to gut and clean fish and prepare vegetables\u003c\/li\u003e\n\u003cli\u003ePans, knives and other essential equipment—how to purchase, use and maintain them correctly\u003c\/li\u003e\n\u003cli\u003eHow to make the perfect batter and how to fry each ingredient under optimum conditions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003eDetailed 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.\u003c\/div\u003e\n\u003cdiv class=\"html htmlcolor bm-lnkin-0\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"html htmlcolor bm-lnkin-0\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"html htmlcolor bm-lnkin-0\"\u003e\n\u003cb\u003eTakashi Nakagawa\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003easpired 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eHidemi Sato\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003eis 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eMitose Tsuchida\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003egraduated from Hiroshima University before receiving her doctorate from Ochanomizu University. She worked as an editor at the Japanese food magazines\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eSpeciality Cooking\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eCulinary Kingdom\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ebefore becoming a freelancer. She writes and edits books and features on a wide variety of food subjects.\u003c\/div\u003e\n\u003cdiv class=\"shim\"\u003e\u003c\/div\u003e\n\u003chr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Raincoast books","offers":[{"title":"Default Title","offer_id":52858363576617,"sku":"9784805319123","price":42.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/m_6ad36e0a-8904-41bb-9751-70bf5e5b6ea5.jpg?v=1774053904","url":"https:\/\/www.maisoncookware.com\/products\/the-art-and-science-of-tempura-a-comprehensive-guide-to-ingredients-techniques-and-equipment-takashi-nakagawa","provider":"Maison Cookware + Bakeware ","version":"1.0","type":"link"}