The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment (Takashi Nakagawa, Hidemi Sato, Mitose Tsuchida) miso The Galilean Kitchen immerses you

The Galilean Kitchen immerses you in the traditional flavors of authentic

The Food of Italy)

and a host of decadent strudels and confections (Salzburger Nockerl

This monumental piece of work is Cheryl Day baking at its best with recognition of the past and a strong case for why her Southern baking is our future

1960s-'80s

The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment (Takashi Nakagawa, Hidemi Sato, Mitose Tsuchida) miso The Galilean Kitchen immerses youChef 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