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by Corey Lee
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After a stint as the chef de cuisine at The French Laundry, Lee opened his own restaurant, Benu, in San Francisco five years ago. In the fall of 2014 he was awarded three Michelin stars.

His meticulous cooking is fully aware of Asian and European traditions and occupies a place between them that can only be called American yet is still clearly unlike the work of any other chef we’re aware of today: pear-braised beef rib with smoked onion and gingko nuts; shellfish consommé with a raft of scallops, shrimp and egg whites; potato salad with anchovy and pickled red onion. Arresting and inspiring.

Hardcover. Color photographs throughout.

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