Many cookbooks never explain the why behind the recipes¡¯ techniques, merely listing instructions. Readers learn what to do but are seldom encouraged to consider the interaction between individual ingredients.?
¡°The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment,¡± however, defies such a convention. Takashi Nakagawa, chef of the highly rated in Tokyo¡¯s Tsukiji area; Hidemi Sato, a food scientist; and Mitose Tsuchida, an experienced food writer have teamed up to co-author an insightful cookbook that educates as much as it enlightens.?
Published last November, the 224-page will help cooks of different levels step up their game, from experts wishing to broaden their knowledge of edomae (seafood sourced from Tokyo Bay) tempura to enthusiasts wanting to fine-tune their techniques to suit the ingredients they have on hand.?
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