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

• ‘The best restaurant in the United States’ declared David Chang
• Uniquely presented as a 33-course testing menu in which the reader experiences the drama and poetry of Lee’s cooking through recipes and beautifully written essays detailing his inspirations and motivations
• Highly illustrated, the book features many beautiful images of the restaurant and Lee’s culinary and cultural influences including Korea, hong Kong and San Francisco 

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.