The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment - Takashi Nakagawa mercer Born in South Korea

Born in South Korea

- Nonstick coating for easy release and quick clean-up

Quickly peels large

9"(W) x 18

angel food cake

The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment - Takashi Nakagawa mercer Born in South KoreaEverything 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