The spectacular Korean Temple Cooking: The Life and Work of Jeongkwan Snim: Lessons on Life and Buddhism, with Recipes by Korean-born journalist Hoo Nam Seelmann impressively blends biography, temple culture, Buddhist history, and--of course--delectable recipes. Swiss photographer Véronique Hoegger provides a visual feast to whet appetites, both culinary and cerebral, introducing Buddhist nun Jeongkwan Snim--a global star thanks to Netflix's Chef's Table--and her nourishing creations. "I'm not a professional chef," Snim insists; instead, she cooks to "brings the body and soul together," creating balance and providing energy. Seelmann introduces the history and basics of temple cooking--rice, noodles, tofu, kimchi, soy sauce, jangajji (preservation in sauce), rice syrup, homemade flavorings--appended with Snim's personal how-tos. Prepped with such a rich, wholesome foundation, Snim then creates with attention to the four seasons--gorgeously photographed recipes included--ensuring the freshest ingredients, and using surprisingly simple preparation methods. Her heartwarming, nurturing dishes are healthful beacons drawing devotees from around the word. Seelman includes a meticulously detailed, once again stunningly photographed, glossary of ingredients. --Terry Hong