The art of frying
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Description
Book Introduction
It's really fried like fried food!
A compilation of 40 years of frying techniques learned from Japan's leading fryer.
It has been 40 years since opening 'Tempura Kondo' in Ginza in 1975.
This book is a compilation of the frying techniques honed over 40 years by Fumio Kondo, the leading Japanese fryer.
It contains all the steps of [Kondo-style frying] that have been done so far, from preparing the ingredients, adjusting the consistency of the batter, and even the techniques for arranging the tools on the cooking surface.
This is a frying technique book that explains frying techniques in an easy-to-understand and very friendly way for those who seek the perfect frying technique.
Fried foods are often thought to be high in calories and difficult to digest, but Kondo's fried foods definitely break that stereotype.
Kondo's fried food, made with batter of the most suitable consistency and oil of the most suitable temperature, is a truly new type of fried food that is lower in calories and more delicious than fried food made under other conditions.
Additionally, Fumio Kondo is also a [pioneer of vegetable tempura] who first incorporated various vegetables into Edomae (Tokyo-style) tempura, which was made mainly with seafood caught in Tokyo Bay.
With the sole purpose of making vegetable tempura, he developed and widely promoted vegetable tempura that brought out the flavor, aroma, and color of the ingredients with a thin batter, rather than the thick batter that was common at the time.
A compilation of 40 years of frying techniques learned from Japan's leading fryer.
It has been 40 years since opening 'Tempura Kondo' in Ginza in 1975.
This book is a compilation of the frying techniques honed over 40 years by Fumio Kondo, the leading Japanese fryer.
It contains all the steps of [Kondo-style frying] that have been done so far, from preparing the ingredients, adjusting the consistency of the batter, and even the techniques for arranging the tools on the cooking surface.
This is a frying technique book that explains frying techniques in an easy-to-understand and very friendly way for those who seek the perfect frying technique.
Fried foods are often thought to be high in calories and difficult to digest, but Kondo's fried foods definitely break that stereotype.
Kondo's fried food, made with batter of the most suitable consistency and oil of the most suitable temperature, is a truly new type of fried food that is lower in calories and more delicious than fried food made under other conditions.
Additionally, Fumio Kondo is also a [pioneer of vegetable tempura] who first incorporated various vegetables into Edomae (Tokyo-style) tempura, which was made mainly with seafood caught in Tokyo Bay.
With the sole purpose of making vegetable tempura, he developed and widely promoted vegetable tempura that brought out the flavor, aroma, and color of the ingredients with a thin batter, rather than the thick batter that was common at the time.
- You can preview some of the book's contents.
Preview
index
A recommendation for fried food that conveys beauty, fragrance, and emotion.
Chapter 1: The Basics of Frying
Seasonal Fried Ingredients / Basic Ingredients for Fried Food / Techniques for Making Batter / Techniques for Checking Temperature /
Techniques for placing on the counter / Basic techniques for frying
Chapter 2 Fried Seafood
spring
Cuttlefish / Scallop / Lily / Whitebait / Cherry Shrimp / Icefish / Baby Smelt
summer
Conger eel / Donggalyangtae / Rock oyster / Badorachi / Anchovy / Shrimp / Baby cuttlefish / Small shrimp / Abalone / White squid
autumn
Goby
winter
Scallops / oysters / cod / pufferfish / conger eel / baby mackerel / cuttlefish
Chapter 3 Vegetable Tempura
spring vegetables
Potatoes / green asparagus / broad beans / shallots / young corn / zucchini / bamboo shoots / chazzi
spring greens
Sea moss / Gossiabura / Angelica / Mugwort flower buds / Wild parsley / Snake rice / Wild garlic / Shidoke / Wild ground moss /
Wild parsley / yachibuki / bracken / wild cotton
summer
Kidney beans / sweet pumpkin / mini onion / mini bell pepper / ginger / reed / lotus root / okra / okra flower / corn /
Eoreum / ginkgo / padduknamul / hamujigaji
Autumn vegetables
Night / Lily root / Thistle root / Daylily flower / Yam root
Autumn mushrooms
I also have enoki mushrooms / shiitake mushrooms / pine mushrooms / maitake mushrooms / shiitake mushrooms
winter
Sweet potato / carrot / seaweed / wild chives / rapeseed / rainy season
INDEX The most important thing for a fryer is,
Chapter 1: The Basics of Frying
Seasonal Fried Ingredients / Basic Ingredients for Fried Food / Techniques for Making Batter / Techniques for Checking Temperature /
Techniques for placing on the counter / Basic techniques for frying
Chapter 2 Fried Seafood
spring
Cuttlefish / Scallop / Lily / Whitebait / Cherry Shrimp / Icefish / Baby Smelt
summer
Conger eel / Donggalyangtae / Rock oyster / Badorachi / Anchovy / Shrimp / Baby cuttlefish / Small shrimp / Abalone / White squid
autumn
Goby
winter
Scallops / oysters / cod / pufferfish / conger eel / baby mackerel / cuttlefish
Chapter 3 Vegetable Tempura
spring vegetables
Potatoes / green asparagus / broad beans / shallots / young corn / zucchini / bamboo shoots / chazzi
spring greens
Sea moss / Gossiabura / Angelica / Mugwort flower buds / Wild parsley / Snake rice / Wild garlic / Shidoke / Wild ground moss /
Wild parsley / yachibuki / bracken / wild cotton
summer
Kidney beans / sweet pumpkin / mini onion / mini bell pepper / ginger / reed / lotus root / okra / okra flower / corn /
Eoreum / ginkgo / padduknamul / hamujigaji
Autumn vegetables
Night / Lily root / Thistle root / Daylily flower / Yam root
Autumn mushrooms
I also have enoki mushrooms / shiitake mushrooms / pine mushrooms / maitake mushrooms / shiitake mushrooms
winter
Sweet potato / carrot / seaweed / wild chives / rapeseed / rainy season
INDEX The most important thing for a fryer is,
Detailed image
Publisher's Review
The definitive edition of the Michelin 2-starred [Tempura Kondo], packed with both skill and flavor!
This book is divided into three parts.
First, in 'Chapter 1: Basics of Frying', a brief introduction to seasonal frying ingredients and how to use the most basic ingredients - flour, oil, and egg wash - is provided, and the techniques for making batter, adjusting the temperature, arranging the tools on the cooking surface, and even basic frying techniques are explained in detail so that anyone can easily understand the basic knowledge needed to make fried food.
In 'Chapter 2 Fried Fish and Shellfish', the preparation methods and frying techniques for 25 kinds of fish and shellfish classified by season are described in detail with photos, including 7 kinds of fish and shellfish eaten in spring such as cuttlefish, shrimp, scallops, and cod milt, 10 kinds of fish and shellfish eaten in summer, and 8 kinds of fish and shellfish eaten in fall and winter. In 'Chapter 3 Fried Vegetables', the preparation methods and frying techniques for 51 different vegetables are described in detail with photos, including 8 kinds of vegetables eaten in spring such as broad beans, aralia elata, sweet pumpkin, chestnuts, thistle root, pine mushrooms, and sweet potatoes, 13 kinds of vegetables eaten in spring, 14 kinds of vegetables eaten in summer, 5 kinds of vegetables eaten in fall, 5 kinds of mushrooms eaten in fall, and 6 kinds of vegetables eaten in winter.
It also includes instructions for making the stock needed to make "tentsuyu" (dipping sauce for tempura) and "tendon" and "tencha" (a meal enjoyed as a finishing touch to tempura), so you can learn everything you need to know to make the best tempura in just one book.
We hope you will experience the beauty, fragrance, and emotion of cooking through this book, which contains all the techniques and flavors of [Tempura Kondo], recognized by the Michelin Guide, which introduces the world's best restaurants.
This book is divided into three parts.
First, in 'Chapter 1: Basics of Frying', a brief introduction to seasonal frying ingredients and how to use the most basic ingredients - flour, oil, and egg wash - is provided, and the techniques for making batter, adjusting the temperature, arranging the tools on the cooking surface, and even basic frying techniques are explained in detail so that anyone can easily understand the basic knowledge needed to make fried food.
In 'Chapter 2 Fried Fish and Shellfish', the preparation methods and frying techniques for 25 kinds of fish and shellfish classified by season are described in detail with photos, including 7 kinds of fish and shellfish eaten in spring such as cuttlefish, shrimp, scallops, and cod milt, 10 kinds of fish and shellfish eaten in summer, and 8 kinds of fish and shellfish eaten in fall and winter. In 'Chapter 3 Fried Vegetables', the preparation methods and frying techniques for 51 different vegetables are described in detail with photos, including 8 kinds of vegetables eaten in spring such as broad beans, aralia elata, sweet pumpkin, chestnuts, thistle root, pine mushrooms, and sweet potatoes, 13 kinds of vegetables eaten in spring, 14 kinds of vegetables eaten in summer, 5 kinds of vegetables eaten in fall, 5 kinds of mushrooms eaten in fall, and 6 kinds of vegetables eaten in winter.
It also includes instructions for making the stock needed to make "tentsuyu" (dipping sauce for tempura) and "tendon" and "tencha" (a meal enjoyed as a finishing touch to tempura), so you can learn everything you need to know to make the best tempura in just one book.
We hope you will experience the beauty, fragrance, and emotion of cooking through this book, which contains all the techniques and flavors of [Tempura Kondo], recognized by the Michelin Guide, which introduces the world's best restaurants.
GOODS SPECIFICS
- Date of issue: August 10, 2015
- Format: Hardcover book binding method guide
- Page count, weight, size: 232 pages | 1,102g | 190*257*20mm
- ISBN13: 9788971904909
- ISBN10: 8971904909
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