Benu

by Corey Lee, Eric Wolfinger (Photographer)

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.

Genres: Cookbooks, Cooking, Food

256 pages, Hardcover

First published April 13, 2015

Reviews

[Avi · Rating 4 out of 5]

Enjoyable. Sort of a pseudo memoir of a restaurant. As a cook book it is probably a bit too difficult (it frequently uses modernist techniques, ingredients, and tools) and too simple. You may be better off improvising French Chinese Japanese Korean fusion on your own. It’s definitely gotten me curious about cooking with acorns jinhua ham, and dried abalone though. (As well as a combo of cherries with olives).