The debut book from the celebrated, James Beard Award-winning Corey Lee, chef/patron of San Francisco’s Benu and pioneer of modern Asian food

The debut book from the celebrated, James Beard Award-winning Corey Lee, chef/patron of San Franciscos three Michelin starred Benu and pioneer of modern Asian food.

Uniquely presented as a 33-course tasting menu in which you experience the drama and poetry of Lees cooking through recipes and beautifully written essays detailing his inspirations and motivations.

Beautiful photography throughout the book evoke Lees culinary and cultural influences and insightful forewords by Lees mentor, Thomas Keller and contemporary, David Chang, give you a deeper insight into the creativity of this chef.