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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
Ã¥¼Ò°³
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.
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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