As much a nuanced memoir as it is a culinary guide: Benu cookbook by Corey Lee

Described as “a neat memory as well as a culinary guide” by renowned chef Thomas Keller, Benu cookbook tells about Corey Lee’s journey in the kitchen, the chef of the 3-Michelin-starred restaurant Benu.


In 2010, successful chef Corey Lee, who decided to leave Thomas Keller’s acclaimed French Laundry restaurant and make his own way, has crafted a unique and James Beard Award-winning cuisine that seamlessly blends his South Korean heritage with his upbringing in the United States in 3 Michelin-starred Benu. Lee gives readers the feeling of a dining experience in his restaurant with impressive photographs with his first cookbook Benu, published in 2015.


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.