Tempura no Zenshigoto

天ぷらの全仕事

An incredibly dense and informative book by 2 Michelin star chef Fumio Kondo of Tempura Kondo in Ginza. Temperature, oil types, tools, full preparation of each ingredient — nothing is left undiscussed in this detail-rich book — with a very poignant explanation of what he believes is important for the tempura-dedicated artisan.

* This book is Japanese language only.