Benu

“The debut book from the celebrated, James Beard Award-winning Corey Lee, chef/patron of San Francisco’s three Michelin starred Benu and pioneer of modern Asian food. Uniquely presented as a 32-course tasting menu in which you experience the drama and poetry of Lee’s cooking through recipes and beautifully written essays detailing his inspirations and motivations. Beautiful photography throughout the book evoke Lee’s culinary and cultural influences and insightful forewords by Lee’s mentor, Thomas Keller and contemporary, David Chang, give you a deeper insight into the creativity of this chef. Benu is one of the country’s most extraordinary – and enlightening – dining destinations. – Eater One of the most anticipated cookbooks of the year. The photography is stunning. – VanityFair.com The food itself, which like everything else at Benu, is more or less a master class in stripped down elegance. – Saveur Corey Lee is one of the best chefs on earth. David Chang Corey is always searching, pushing himself forward even as he embraces the past […] I’ve noticed Corey. So will readers of this book. – Thomas Keller Contents and sections: Foreword by Thomas Keller Foreword by David Chang Prelude To Begin A Taste of Benu Kimchi Food and Form Ceramics Dumplings and Buns Pine Mushrooms Benu Pantry Glossary Haenyo Process by Andrea Lenardin Madden, Alm Project A Pairing at Benu by Yoon Ha, Sommelier Discovery by Brandon Rodgers, Chef de Cuisine Index Acknowledgements ABOUT COREY LEE Korean-born, American-raised Corey Lee (b.1977) is the head chef of Benu, one of America’s most celebrated restaurants, and one of only a handful to receive three Michelin stars. Lee brings his background to bear on the food at Benu creating an eclectic, creative, Asian-inspired American cuisine that explores identity, culture and belonging. Having worked at some of the most acclaimed restaurants in England, France and the US, including Thomas Keller’s French Laundry, Lee’s own restaurant has been proclaimed as the next big American restaurant by both the New York Timesand the Wall Street Journal. “