Ｔｈｅ Ａｒｔ ａｎｄ Ｓｃｉｅｎｃｅ ｏｆ Ｔｅｍｐｕｒａ

タトル出版 日販アイ・ピー・エス（ＤＩＰ）
中川崇　佐藤秀美　土田美登世　

• 価格: 4,730円（本体4,300円＋税）
• 発行年月: 2025年12月
• 判型: Ａ５変
• ISBN: 9784805319123

内容情報

[BOOKデータベースより]

１　ＴＥＭＰＵＲＡ　ＩＮＧＲＥＤＩＥＮＴＳ
２　ＫＩＴＣＨＥＮ　ＴＯＯＬＳ　ＦＯＲ　ＴＥＭＰＵＲＡ
３　ＩＮＧＲＥＤＩＥＮＴ　ＰＲＥＰＡＲＡＴＩＯＮ
４　ＴＨＥ　ＢＡＴＴＥＲ
５　ＴＨＥ　ＦＲＹＩＮＧ　ＯＩＬ
６　ＤＥＥＰ‐ＦＲＹＩＮＧ　ＴＥＣＨＮＩＱＵＥＳ
７　ＫＡＫＩＡＧＥ　ＭＩＸＥＤ　ＦＲＩＴＴＥＲＳ

[日販商品データベースより]

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