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Benu


The debut book from the celebrated, James Beard Award-winning Corey Lee, chef/patron of San Francisco’s Benu and pioneer of modern Asian food


Corey Lee


Editions:

Price: USD$59.95


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 and voted Best Chef of the Year by Eater

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.

SPECIFICATIONS:

Format: Hardback
Size: 290 x 214 mm, (11 3/8 x 8 3/8 in)
Pages: 256 pp
Illustrations: 150 colour illustrations
ISBN: 9780714868868

 

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 and voted Best Chef of the Year by Eater

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.

 
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

 

Corey Lee is one of the best chefs on earth.
– David Chang

I can’t remember the last time I enjoyed a meal as much as Benu.
- Ruth Reichl

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

Benu is one of the country’s most extraordinary – and enlightening – dining destinations.
– Eater
 
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 Times and the Wall Street Journal.

 
Courtesy of Eric Wolfinge

 

  COREY LEE ON BENU

 
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