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Benu Hardcover – April 20, 2015
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"Top 20 Cookbook in 2015" —Amazon
"A lavishly illustrated celebration of the three-Michelin-starred San Francisco restaurant and its Korean-American chef." —The New York Times
"This sumptuous new book from San Francisco superstar chef Corey Lee is filled with much more than just dinner ideas." —Sacramento Bee
"This is the first book on San Francisco's three-Michelin starred restaurant Benu and Lee, its chef, who Momofuku's David Chang calls "one of the best chefs on Earth." Chang penned one of the forwards to the book; the other was written by Lee's mentor, Thomas Keller, who Lee worked for at The French Laundry for eight years." —Yahoo Food
"The food itself, which like everything else at Benu (and inside Benu, his cookbook, out this month from Phaidon), is more or less a master class in stripped-down elegance." —Saveur
"One of the most anticipated cookbooks of the year [...] The photography is stunning." —VanityFair.com
"It is not often to experience pure emotional romance and beauty in a cookbook like Benu. The dedication to it's balanced creation is apparent across words, design and imagery." —Dine x Design
"Benu is one of the country's most extraordinary - and enlightening - dining destinations." —Eater
About the Author
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.
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I bought a copy as a gift for my family, and skimmed it before being lucky enough to eat at the restaurant with them. I only wish I had studied the book more in depth before going; knowing the insane level of difficulty and time required for each minuscule and delicious bite makes one appreciate it all the more. If you are ever presented with the opportunity to go I suggest you take it immediately, it is truly the meal of a lifetime. I bought a copy of the book for myself straight away after going, and would recommend it to anyone as as a gift for a home cook, food lover, or a treat for yourself!