Friday, November 15, 2013

I'll Fry Anything Once

"A Provençal saying holds that a fish lives in water and dies in oil; in the world of tempura, a fish can go from watery cradle to oily grave in 10 seconds."

I'll Fry Anything Once.  A deliciously beautiful piece on tempura from Mathew Amster-Barton, a Seattle food writer who spent the summer with his family eating in Tokyo.


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