KOREAN TEMPLE COOKING (HB)

Korean Temple Cooking is a love letter to the poetry of simple, nourishing food from Jeongkwan Snim, dubbed “the Philosopher Chef” by the New York Times. Recipes are arranged by season, with special extra sections on rice, noodles, tofu, kimchi, seasonings, and more. Essays and interviews give a rare peek into temple life, the history of Buddhism in Korea, its teachings and branches, and even a look at the architecture of the temple and attire worn there.