Takashi tsuchida (59 risultati)

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Hardback. Condizione: New. Everything 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 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.This book provides a uniquely detailed look at the art of Japanese tempura, with sections on:The history and development of tempura from its introduction to Japan by the Portuguese 500 years agoA review of the key ingredients from vegetables, fish and seafood to oils and flours-and the importance of selecting and purchasing the correct onesMethods used by professional tempura chefs to gut and clean fish and prepare vegetablesPans, knives and other essential equipment-how to purchase, use and maintain them correctlyHow to make the perfect batter and how to fry each ingredient under optimum conditionsDetailed 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.…

Hardback. Condizione: New. Everything 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 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.This book provides a uniquely detailed look at the art of Japanese tempura, with sections on:The history and development of tempura from its introduction to Japan by the Portuguese 500 years agoA review of the key ingredients from vegetables, fish and seafood to oils and flours-and the importance of selecting and purchasing the correct onesMethods used by professional tempura chefs to gut and clean fish and prepare vegetablesPans, knives and other essential equipment-how to purchase, use and maintain them correctlyHow to make the perfect batter and how to fry each ingredient under optimum conditionsDetailed 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.…

hardcover. Condizione: New.

Condizione: New.

Condizione: New.

Hardcover. Condizione: Brand New. 224 pages. 10.00x7.50x10.00 inches. In Stock.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

hardcover. Condizione: New. Special order item direct from the distributor.

Hardcover. Condizione: Brand New. 224 pages. 10.00x7.50x10.00 inches. In Stock.

Hardcover. Condizione: Brand New. 224 pages. 10.00x7.50x10.00 inches. In Stock.

Hardback. Condizione: New. Everything 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 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.This book provides a uniquely detailed look at the art of Japanese tempura, with sections on:The history and development of tempura from its introduction to Japan by the Portuguese 500 years agoA review of the key ingredients from vegetables, fish and seafood to oils and flours-and the importance of selecting and purchasing the correct onesMethods used by professional tempura chefs to gut and clean fish and prepare vegetablesPans, knives and other essential equipment-how to purchase, use and maintain them correctlyHow to make the perfect batter and how to fry each ingredient under optimum conditionsDetailed 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.…

Condizione: As New. Unread book in perfect condition.

Hardback. Condizione: New. Everything 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 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.This book provides a uniquely detailed look at the art of Japanese tempura, with sections on:The history and development of tempura from its introduction to Japan by the Portuguese 500 years agoA review of the key ingredients from vegetables, fish and seafood to oils and flours-and the importance of selecting and purchasing the correct onesMethods used by professional tempura chefs to gut and clean fish and prepare vegetablesPans, knives and other essential equipment-how to purchase, use and maintain them correctlyHow to make the perfect batter and how to fry each ingredient under optimum conditionsDetailed 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.…

Condizione: Gebraucht / Used. Fine state d574e.

Condizione: As New. Unread book in perfect condition.

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New. In English.

Condizione: Fine. Number of books: 1 book.

Condizione: Fine. Number of books: 1 book.

Hardback. Condizione: New. This volume contains the papers contributed to the Nakase Memorial Symposium with the theme: Soft Ground Engineering in Coastal Areas, held in Yokusuka, Japan in November 2002. The meeting was organized as a tribute to Professor Ako Nakase, and was attended by 125 participants including his Japanese colleagues and friends from overseas. The topics covered included: fundamental Characteristics of Clay Soils; Estimation of consolidation settlement in large-scale reclamation; Soil improvement methods in coastal areas; Reuse of dredged soils and behaviour of coastal structures under earthquake; and Evaluation for the stability of coastal structures.…

Hardcover. Condizione: Brand New. 1st edition. 425 pages. 9.75x6.75x1.00 inches. In Stock.

Condizione: New.

Condizione: As New. Unread book in perfect condition.