Description
In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle; Daniel Humm, Eleven Madison Park, and NoMad, NYC; Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans; Dominque Crenn, Atelier Crenn, San Francisco; Daniel Patterson, Coi and Loco'l, San Francisco; Jesse Griffiths, Dai Due, Austin; and Ryan Roadhouse, Nodoguro, Portland
Author: Questlove, Ben Greenman
Publisher: Clarkson Potter Publishers
Published: 04/12/2016
Pages: 240
Binding Type: Hardcover
Weight: 2.60lbs
Size: 10.60h x 8.20w x 0.90d
ISBN13: 9780553459425
ISBN10: 0553459422
BISAC Categories:
- Cooking | Essays & Narratives
- Photography | Photoessays & Documentaries
- Cooking | Individual Chefs & Restaurants
Author: Questlove, Ben Greenman
Publisher: Clarkson Potter Publishers
Published: 04/12/2016
Pages: 240
Binding Type: Hardcover
Weight: 2.60lbs
Size: 10.60h x 8.20w x 0.90d
ISBN13: 9780553459425
ISBN10: 0553459422
BISAC Categories:
- Cooking | Essays & Narratives
- Photography | Photoessays & Documentaries
- Cooking | Individual Chefs & Restaurants
About the Author
QUESTLOVE, co-founder of hip-hop superstars The Roots and bandleader for Jimmy Fallon's The Tonight Show, is one of our great cultural commentators--a wide-ranging mind whose interests span from music to politics to race to design and now, food. Somethingtofoodabout is a book about art, craft, creativity, and deliciousness: essays and conversations with ten inspiring chefs on what makes their creative clocks tick.