Korean Temple Cooking: Lessons on Life and Buddhism, With Recipes, The Life and Work of Jeongkwan Snim

Korean Temple Cooking celebrates the poetry of simple, nourishing food. The book chronicles temple life, Buddhism, and living and cooking seasonally with a spiritual tie to the land through interviews with and recipes from Jeongkwan Snim, dubbed “the Philosopher Chef” by the New York Times, who was the subject of the first 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 sections on rice, noodles, tofu, kimchi, and seasonings. Essays and interviews provide insights into temple life, Korean Buddhism, its teachings, architecture, and attire.