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From marzipan pigs and nutty nougat to bubblegum and bonbons
Stories and traditional recipes from Abruzzo written by a New Yorker with Abruzzi roots
By explaining the hows and whys of good cooking
Pork Belly Fried Rice
Explore dishes and expert tips from Brad Farmerie
The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment (Takashi Nakagawa, Hidemi Sato, Mitose Tsuchida) The Edible Series From marzipan pigs and nuttyChef 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
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