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"Korean Temple Cooking acts as a portal into life at Baekyangsa Temple in Jeollanam-do, roughly 150 miles from Seoul, offering an intimate window into Jeongkwan Snim’s philosophy and cooking (she was featured on Chef’s Table) and framing temple food as vegan, seasonal, and deeply contextualized — with chapters on the history of temple food, the meaning of base ingredients (tofu, rice, noodles, namul), a focus on fermentations, photography that transports you into the temple’s wooded grounds, and a glossary; the book made me want to look into a Baekyangsa temple stay." - Bettina Makalintal