The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment - Takashi Nakagawa placemat MYOB and Malaysian Airlines

MYOB and Malaysian Airlines

Precision-engineered to bring out the best in big

To round things out

With an ultra sharp fluted edge and ergonomic handle

There's also a Premier Combination Honing Steel to help you maintain your edge

The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment - Takashi Nakagawa placemat MYOB and Malaysian AirlinesEverything you need to know about Japanese tempura is in this book! 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