CHINA: The Cookbook
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The definitive cookbook bible of the world’s most popular and oldest cuisine.
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
Insightful forwards by Lee’s mentor Thomas Keller and contemporary David Chang
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 two Michelin stars. Lee brings his background to bear on the food at Benu creating an eclectic, creative, Asian-inspired American cusine that explores identity, culture and belonging. Having worked at some of the most acclaimed restauarnts in England, France and the US, including Thomas Keller’s French Laundry, Lee’s own restuarant has been proclaimed as the next big American restauarnt by both the New York Times and the Wall Streeet Journal.
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