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Korean Temple Cooking chronicles temple life, Buddhism, living and cooking seasonally with a spiritual tie to the land. With interviews and recipes from Jeongkwan Snim, dubbed “the Philosopher Chef” by the New York Times, and a Chef’s Table alum.

Follow Snim through the seasons at a Korean Buddhist temple and learn to preserve, cook, and savour all that nature has to offer.

Recipes are arranged by season, with special sections on rice, noodles, tofu, kimchi, seasonings, and more. 

Shine up your coffee table: this is an expansive and stunning book.

Details
Hardcover / 448 pages
Published 9 September 2025