Benu

The first book on San Francisco's three-Michelin starred restaurant Benu and its chef Corey Lee, hailed by David Chang as one of the best chefs on earth. Since striking out on his own from Thomas Keller's acclaimed French Laundry in 2010, Corey Lee has crafted a unique, James Beard Award-winning cuisine that seamlessly blends his South Korean heritage with his upbringing in the United States. Benu provides a gorgeously illustrated presentation of the running order of one of Lee's 33-course tasting menus, providing access to all the drama and pace of Benu's kitchen and dining room. Forewords by Thomas Keller and David Chang are accompanied by additional short prose and photo essays by Lee, detailing the cultural influences, inspirations, and motivations behind his East-meets-West approach. The First Book On Corey Lee's Michelin-starred Restaurant Benu. Benu The Cookbook Is A Tribute To The Experience Of Dining At The Restaurant. Using A Classic Benu Tasting Menu As Its Narrative Spine, Lee Will Take The Reader Through Over 30 Recipes Using Each One To Share Anecdotes On Food, Cooking And His Inspiration. Stories Lee Will Share Include Everything From The Difference Between Western And Eastern Seasoning, To Defining American Cuisine And The Influence Of Kung-fu Films On His Food And In Doing So Will Create A Cookbook With Broad Appeal. Corey Lee. Includes Index.