The Art and Science of Tempura
| 作者 | Takashi Nakagawa/著;Hidemi Sato/著;Mitose Tsuchida/著 |
|---|---|
| 出版社 | 日本出版販売株式会社 |
| 商品描述 | The Art and Science of Tempura：，『天ぷらのサイエンス』(誠文堂新光社刊)英訳版：誠品以「人文、藝術、創意、生活」為核心價值，由推廣閱讀出發，並透過線上網路，傳遞 |
內容簡介
內容簡介 『天ぷらのサイエンス』(誠文堂新光社刊)英訳版
商品規格
| 書名 / | The Art and Science of Tempura |
|---|---|
| 作者 / | Takashi Nakagawa 著;Hidemi Sato 著;Mitose Tsuchida 著 |
| 簡介 / | The Art and Science of Tempura：，『天ぷらのサイエンス』(誠文堂新光社刊)英訳版：誠品以「人文、藝術、創意、生活」為核心價值，由推廣閱讀出發，並透過線上網路，傳遞 |
| 出版社 / | 日本出版販売株式会社 |
| ISBN13 / | 9784805319123 |
| ISBN10 / | |
| EAN / | 9784805319123 |
| 誠品26碼 / | |
| 裝訂 / | P:平裝 |
| 頁數 / | 224 |
| 重量(g) / | 1130.0 |
| 語言 / | 3:英文 |
| 級別 / | N:無 |
| 尺寸 / | 26.1X20.0X2.6CM |
最佳賣點
最佳賣點 :
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 and Mitose Tsuchida present the full range of tempura recipes and techniques—from the best ingredients to use to making the perfect tempura batter and how to fry each ingredient to perfection, as well as how to present your finished tempura as part of an elegant Japanese meal.
Detailed diagrams and charts illustrate everything from the ways seafood changes when fried, to the importance of carefully controlling the temperature of frying oil. Whether you're a professional chef, a lover of Japanese cuisine, or an avid tempura fan, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.
〇天ぷらの作り方を科学的視点から徹底解説
〇素材選び・衣づくり・揚げ方・盛り付け方の奥義を天ぷら職人が披露します
〇天ぷらの歴史や道具も紹介