The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment

Tempura is often described as deceptively simple: light batter, hot oil, pristine ingredients. But the pursuit of perfection demands precision. This detailed volume offers a rare look inside the craft through the experience of chef Takashi Nakagawa, who trained for seventeen years at Tokyo's renowned Tempura Mikawa before opening his own restaurant.

Combining technical instruction with culinary history, the book examines every element that shapes great tempura: the selection and preparation of seafood and vegetables, the composition of batter, the choice of oils and flours, and the careful control of frying temperature. Equipment, from pans and knives to oil thermometers, is discussed with the same level of attention as the ingredients themselves.

More than four hundred photographs, diagrams, and charts illustrate professional techniques, showing how texture, moisture, and heat interact to produce the crisp, delicate results that define the dish. Thorough and methodical, this is one of the most comprehensive English-language studies of tempura available, equally useful for professional cooks and serious enthusiasts.

Hardcover. Color photographs throughout.