{"product_id":"the-art-and-science-of-tempura","title":"The Art and Science of Tempura","description":"\u003cp class=\"MsoNormal\"\u003e\u003cb\u003e\u003ci\u003eEverything you need to know about Japanese tempura is\nin this book!\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\n\u003cbr\u003e\nChef Takashi Nakagawa has devoted his life to the art of making perfect\ntempura. He served a 17-year apprenticeship at the renowned Tempura Mikawa\nrestaurant in Tokyo and for the past 20 years has been at the helm of his own\nrestaurant, Tempura Nakagawa.\u003cbr\u003e\n\u003cbr\u003e\nWith the help of over 400 gorgeous color photos and informative charts and\ndiagrams, Nakagawa and his two co-authors, Hidemi Sato and Mitose Tsuchida\npresent the full range of tempura recipes and techniques—from the best\ningredients to use to making the perfect tempura batter and how to fry each\ningredient to perfection, as well as how to present your finished tempura as\npart of an elegant Japanese meal.\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eThis book provides a uniquely detailed look at the art of Japanese tempura,\nwith sections on:\u003c\/b\u003e\u003cbr\u003e\n\u003c!--[if !supportLineBreakNewLine]--\u003e\u003cbr\u003e\n\u003c!--[endif]--\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul style=\"margin-top:0cm\" type=\"disc\"\u003e\n \u003cli class=\"MsoNormal\"\u003eThe\n     history and development of tempura from its introduction to Japan by the\n     Portuguese 500 years ago\u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n \u003cli class=\"MsoNormal\"\u003eA\n     review of the key ingredients from vegetables, fish and seafood to oils\n     and flours—and the importance of selecting and purchasing the correct ones\u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n \u003cli class=\"MsoNormal\"\u003eMethods\n     used by professional tempura chefs to gut and clean fish and prepare\n     vegetables\u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n \u003cli class=\"MsoNormal\"\u003ePans,\n     knives and other essential equipment—how to purchase, use and maintain\n     them correctly\u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n \u003cli class=\"MsoNormal\"\u003eHow\n     to make the perfect batter and how to fry each ingredient under optimum\n     conditions\u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp class=\"MsoNormal\"\u003e\u003cbr\u003e\nDetailed diagrams and charts illustrate everything from the ways seafood\nchanges when fried, to the importance of carefully controlling the temperature\nof frying oil. Whether you're a professional chef, a lover of Japanese cuisine,\nor an avid tempura fan, this beautiful book will provide fascinating insights\ninto the world of Japan's iconic national dish.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\n\n\n\n\n\n\n\n\u003c\/p\u003e\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eTakashi Nakagawa\u003c\/b\u003e aspired to become a chef since\nhe was a child, and trained for 17 years beginning in 1987 at Tempura Mikawa,\nTokyo. He opened his own restaurant, Tempura Nakagawa, in Tokyo's Tsukiji\ndistrict in 2004. The restaurant is still going strong, and has gained a\ncoveted entry in the Michelin Guide.\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eHidemi Sato\u003c\/b\u003e is a trained dietician and holds a doctorate in food\nscience. After graduating from Yokohama International University, she worked in\nthe culinary equipment industry for nine years. She then completed her Masters\nand Ph.D. at Ochanomizu University. She has written several books on the topic\nof food science.\u003cbr\u003e\n\u003cbr\u003e\n\u003cb\u003eMitose Tsuchida\u003c\/b\u003e graduated from Hiroshima University before\nreceiving her doctorate from Ochanomizu University. She worked as an editor at\nthe Japanese food magazines \u003ci\u003eSpeciality Cooking\u003c\/i\u003e and \u003ci\u003eCulinary\nKingdom\u003c\/i\u003e before becoming a freelancer. She writes and edits books and\nfeatures on a wide variety of food subjects.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"BERKELEY BOOKS PTE LTD","offers":[{"title":"Default Title","offer_id":44772583866575,"sku":"9784805319123","price":45.78,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0574\/5662\/3823\/files\/download_a7175a93-4790-4eac-8951-f69ce5fecad7.jpg?v=1777000746","url":"https:\/\/popular.com.sg\/products\/the-art-and-science-of-tempura","provider":"Popular Book Company Pte Ltd","version":"1.0","type":"link"}