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Details On Chef Corey Lee's New Benu Cookbook

The title, the first ever for the James Beard award-winning chef, will be released next April.

Chef Corey Lee — whose San Francisco-based Benu restaurant earned a third Michelin star last month — is about to publish his first cookbook: Benu by Corey Lee.

As was confirmed this past July, Phaidon and Lee are presenting the book as a 33-course tasting menu "in which the reader experiences the drama and poetry of Lee's cooking through recipes and beautifully written essays detailing his inspirations and motivations." The 256-page book includes 150 photographs and illustrations. Images feature photography from across the globe, with an emphasis on "Lee's culinary and cultural influences including Korea, Hong Kong and San Francisco."

New York City-based chef David Chang, who has called Benu "The best restaurant in the United States," wrote a foreward for the book, as did Lee's mentor, Thomas Keller. Described as "a tribute to the experience of dining" at Benu, readers can look forward to stories from chef Lee, including: "the difference between western and eastern seasoning" and "defining American cuisine and the influence of kung-fu films on his food."

Benu by Corey Lee will be released next April 2015. Copies may be pre-ordered now.


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