Benu

Benu documents the cuisine of Corey Lee's San Francisco restaurant of the same name, presenting the refined, technically demanding dishes that blend Korean culinary heritage with classical French technique and contemporary fine-dining sensibility. The large-format hardcover, published by Phaidon Press, is aimed at professional cooks and serious culinary enthusiasts rather than the general home cook, with an emphasis on the methods, ingredients, and aesthetic vision behind the restaurant's menu. The book functions as both a recipe collection and a reflection on the intersection of Korean-American identity and modern haute cuisine, making it a significant document of the San Francisco fine-dining scene in the early twenty-first century.