By Corey Lee
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 three Michelin stars.
Uniquely presented as a 32-course tasting menu in which you experience the drama and poetry of Lee's cooking through recipes and beautifully written essays detailing his inspirations and motivations.
Beautiful photography throughout the book evoke Lee's culinary and cultural influences and insightful forewords by Lee's mentor, Thomas Keller and contemporary, David Chang, give you a deeper insight into the creativity of this chef.
Hardcover, 256 pages, 2015.
8.8" x 1.1" x 11.8"