First Book On San Francisco's 3 Michelin Starred Restaurant, Benu.
Benu's chef, 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.
- Enjoy 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.
- Published: 03/15. Language: English.
- Hardcover. Pages: 256.