Lessons on Life and Buddhism, with Recipes – The Life and Work of Jeongkwan Snim
By Hoo Nam Seelmann
This deeply moving and beautifully assembled volume explores the spiritual, seasonal and mindful world of Korean temple cuisine through the life and teachings of Jeongkwan Snim—internationally celebrated as “the Philosopher Chef” and featured in the opening episode of Chef’s Table Season 3. Blending interviews, essays and more than 400 pages of recipes, this book reveals how cooking becomes a form of meditation, harmony and connection to nature within the Buddhist temple tradition. Readers are guided through the seasons, learning to preserve, ferment, and prepare nourishing dishes rooted in simplicity, respect and balance.
About the Author:
Hoo Nam Seelmann presents an intimate portrait of Jeongkwan Snim’s culinary philosophy and daily life at the temple. Drawing on extensive conversations, historical context and cultural insight, she offers readers a rare window into Korean Buddhism, monastic living, architecture and the artistry of temple cuisine.
Product Features:
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448-page hardcover exploring seasonal temple cooking, Buddhist teachings, fermentation, rice, noodles, tofu, kimchi, seasoning, and more.
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Includes essays, interviews, and recipes guided by Jeongkwan Snim’s life and philosophy.
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ISBN: 9781964786186; Published by Hardie Grant in September 2025.
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Size: 24 × 17.3 × 4.1 cm; Format: Hardcover; Country of origin: Australia.
Fun Fact:
Korean temple cuisine traditionally avoids the “five pungent vegetables” (garlic, green onion, leek, chive and onion) because they are believed to disrupt meditation by overstimulating the body and mind—a practice still honoured in many temples today.
