The Art and Science of Tempura

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 colour photos and informative charts and diagrams, Nakagawa and his two co-authors, Hidemi Sato and Mitose Tsuchida present the full range of tempura recipes and techniques - from the best ingredients to use to making t