The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment - Takashi Nakagawa
Takashi Nakagawa aspired to become a chef since he was a child, and trained for sevent17 years beginning in 1987 at Tempura Mikawa, Tokyo. He opened his own restaurant, Tempura Nakagawa, in Tokyo's Tsukiji district in 2004. The restaurant is still going strong, and has gained a coveted entry in the Michelin Guide. \nHidemi Sato is a trained dietician and holds a doctorate in food science. After graduating from Yokohama International University, she worked in the culinary equipment industry for nine years. She then completed her Masters and Ph.D. at Ochanomizu University. She has written several books on the topic of food science. \n \nMitose Tsuchida graduated from Hiroshima University before receiving her doctorate from Ochanomizu University. She worked as an editor at the Japanese food magazines Speciality Cooking and Culinary Kingdom before becoming a freelancer. She writes and edits books and features on a wide variety of food subjects.\n