How to make better batter for tempura

“The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment" offers a deep dive into the art of tempura, from frying methods to kitchen tools
By Simon Daly
Contributing writer
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Many cookbooks never explain the why behind the recipes’ techniques, merely listing instructions
Readers learn what to do but are seldom encouraged to consider the interaction between individual ingredients.

“The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment,” however, defies such a convention
Takashi Nakagawa, chef of the highly rated Tempura Nakagawa in Tokyo’s Tsukiji area; Hidemi Sato, a food scientist; and Mitose Tsuchida, an experienced food writer have teamed up to co-author an insightful cookbook that educates as much as it enlightens.

Published last November, the 224-page “The Art and Science of Tempura” will help cooks of different levels step up their game, from experts wishing to broaden their knowledge of edomae (seafood sourced from Tokyo Bay) tempura to enthusiasts wanting to fine-tune their techniques to suit the ingredients they have on hand.

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