The Science of Tempura – Japanese Culinary Techniques & Theory – 2022 – New
Yoshitomo Nara Collectible Set\n\nDescription\n\nTempura, a representative Edomae technique of Japanese cuisine - this book explores its secrets from a scientific perspective.\n\nThis book systematically explains the world of tempura, which may seem simple but is deep, from both the perspective of cooking techniques and scientific theory.\n\nIt's not just about frying. The preparation of seafood and vegetables, the selection of ingredients, how to apply the batter, and the temperature control of the oil...all of these are packed with the skills and theories of artisans.\n\nOf particular note is that the oil temperature change and the oil absorption rate of the batter are actually measured and visualized as scientific data. Processes that have previously been relied on intuition, such as temperature changes and differences between ingredients, can now be understood with numbers and illustrations.\n\nIn addition, the seasonality, selection, and handling of seafood and vegetables used i.
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