Korean Temple Cooking is a love letter to the poetry of simple, nourishing food. The book chronicles temple life, Buddhism, and living and cooking seasonally with a spiritual connection to the land through interviews with and recipes from Jeongkwan Snim, dubbed “the Philosopher Chef” by the New York Times. Jeongkwan Snim was the subject of the opening episode of Netflix’s Chef’s Table Season 3.
Follow Snim through the seasons at a Korean Buddhist temple and learn to preserve, cook, and savor all that nature has to offer. Recipes are arranged by season, with special extra sections on rice, noodles, tofu, kimchi, seasonings, and more. Essays and interviews offer a rare insight into temple life, the history of Buddhism in Korea, its teachings and branches, and even a look at the architecture of the temple and the attire worn there.
An expansive and breathtaking chronicle, Korean Temple Cooking is the coffee table book you’ll want to refer to and cook from all year round.
Pages: 448, Dimensions: 17.3x17.3cm
