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Benu - Hardcover, von Lee Corey - Akzeptabel

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US $145,20
Ca.CHF 116,41
Artikelzustand:
Akzeptabel
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Kostenlos USPS Media MailTM.
Standort: Philadelphia, Pennsylvania, USA
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Lieferung zwischen Sa, 19. Jul und Do, 24. Jul nach 94104 bei heutigem Zahlungseingang
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Zuletzt aktualisiert am 23. Jun. 2025 02:25:12 MESZAlle Änderungen ansehenAlle Änderungen ansehen

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Artikelzustand
Akzeptabel: Buch mit deutlichen Gebrauchsspuren. Der Einband kann einige Beschädigungen aufweisen, ...
Type
Hardcover
ISBN
9780714868868

Über dieses Produkt

Product Identifiers

Publisher
Phaidon Press, Incorporated
ISBN-10
0714868868
ISBN-13
9780714868868
eBay Product ID (ePID)
204221919

Product Key Features

Book Title
Benu
Number of Pages
256 Pages
Language
English
Publication Year
2015
Topic
General
Genre
Cooking
Author
Corey Lee
Format
Hardcover

Dimensions

Item Height
1.1 in
Item Weight
47.1 Oz
Item Length
11.8 in
Item Width
8.8 in

Additional Product Features

Intended Audience
Trade
Reviews
"Corey Lee is one of the best chefs on earth."-- David Chang "I can't remember the last time I enjoyed a meal as much as Benu."-- Ruth Reichl "Corey is always searching, pushing himself forward even as he embraces the past [...] I've noticed Corey. So will readers of this book."-- Thomas Keller "Top 20 Cookbook in 2015" -- Amazon "A lavishly illustrated celebration of the three-Michelin-starred San Francisco restaurant and its Korean-American chef." -- The New York Times "This sumptuous new book from San Francisco superstar chef Corey Lee is filled with much more than just dinner ideas." -- Sacramento Bee "This is the first book on San Francisco's three-Michelin starred restaurant Benu and Lee, its chef, who Momofuku's David Chang calls "one of the best chefs on Earth." Chang penned one of the forwards to the book; the other was written by Lee's mentor, Thomas Keller, who Lee worked for at The French Laundry for eight years." -- Yahoo Food "The food itself, which like everything else at Benu (and inside Benu, his cookbook, out this month from Phaidon), is more or less a master class in stripped-down elegance." -- Saveur "One of the most anticipated cookbooks of the year [...] The photography is stunning." -- VanityFair.com "It is not often to experience pure emotional romance and beauty in a cookbook like Benu. The dedication to it's balanced creation is apparent across words, design and imagery." -- Dine x Design "Benu is one of the country's most extraordinary - and enlightening - dining destinations." -- Eater "A thoughtful and fascinating read."-- Tasting Table "The book takes readers on an exciting journey through 32 courses from the restaurant's menus with each dish acting as the anchor for a story involving Lee's life, inspirations and food memories... Packed with over 150 beautifully shot images, no detail has been spared, even the cover has been designed to highlight the Shanghai dumpling, xiao long bao."-- Fine Dining Lovers "Gorgeous [...]. A book to keep on the coffee table and marvel at."-- SF Weekly "Beautifully photographed, it is evocative, taking you along on Lee's personal and culinary journey."-- Epoch Times, "Corey Lee is one of the best chefs on earth."--David Chang "I can't remember the last time I enjoyed a meal as much as Benu."--Ruth Reichl "Corey is always searching, pushing himself forward even as he embraces the past [...] I've noticed Corey. So will readers of this book."--Thomas Keller "Top 20 Cookbook in 2015" --Amazon "A lavishly illustrated celebration of the three-Michelin-starred San Francisco restaurant and its Korean-American chef." --The New York Times "This sumptuous new book from San Francisco superstar chef Corey Lee is filled with much more than just dinner ideas." --Sacramento Bee "This is the first book on San Francisco's three-Michelin starred restaurant Benu and Lee, its chef, who Momofuku's David Chang calls "one of the best chefs on Earth." Chang penned one of the forwards to the book; the other was written by Lee's mentor, Thomas Keller, who Lee worked for at The French Laundry for eight years." --Yahoo Food "The food itself, which like everything else at Benu (and inside Benu, his cookbook, out this month from Phaidon), is more or less a master class in stripped-down elegance." --Saveur "One of the most anticipated cookbooks of the year [...] The photography is stunning." --VanityFair.com "It is not often to experience pure emotional romance and beauty in a cookbook like Benu. The dedication to it's balanced creation is apparent across words, design and imagery." --Dine x Design "Benu is one of the country's most extraordinary - and enlightening - dining destinations." --Eater "A thoughtful and fascinating read."--Tasting Table "The book takes readers on an exciting journey through 32 courses from the restaurant's menus with each dish acting as the anchor for a story involving Lee's life, inspirations and food memories... Packed with over 150 beautifully shot images, no detail has been spared, even the cover has been designed to highlight the Shanghai dumpling, xiao long bao."--Fine Dining Lovers "Gorgeous [...]. A book to keep on the coffee table and marvel at."--SF Weekly "Beautifully photographed, it is evocative, taking you along on Lee's personal and culinary journey."--Epoch Times
Dewey Edition
23
Dewey Decimal
641.59519
Synopsis
The first book on San Francisco's three-Michelin starred restaurant Benu and its chef Corey Lee, hailed by David Chang as one of the best chefs on earth. Since striking out on his own from Thomas Keller's acclaimed French Laundry in 2010, Corey Lee has crafted a unique, James Beard Award-winning cuisine that seamlessly blends his South Korean heritage with his upbringing in the United States. 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.

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