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13" H (10" Drop) x 11
After learning about these recipes from her Japanese husband
5" L (+ Spout: 1
and mantras for daily life
ENG: The Art and Science of Tempura by Takashi Nakagawa, Hidemi Sato, and Mitose Tsuchida zokin 13" H (10" Drop) xChef Takashi Nakagawa presents the culmination of his lifes work in this definitive guide to the art of tempura. Alongside co authors Hidemi Sato and Mitose Tsuchida, he shares the secrets to achieving fried perfection, including the science of a flawless batter and precise techniques for different ingredients. From sourcing seasonal produce to professional plating, this book explains everything needed to transform tempura from side dish to
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