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Something to Food about: Exploring Creativity with Innovative Chefs
Contributor(s): Questlove (Author), Greenman, Ben (Author), Hamada, Kyoko (Photographer)

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 ISBN: 0553459422     ISBN-13: 9780553459425
Publisher: Clarkson Potter Publishers
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Binding Type: Hardcover
Published: April 2016
Qty:
Temporarily out of stock - Will ship within 2 to 5 weeks
Additional Information
BISAC Categories:
- Cooking | Essays & Narratives
- Photography | Photoessays & Documentaries
- Cooking | Individual Chefs & Restaurants
Dewey: B
LCCN: 2015028507
Physical Information: 0.9" H x 8.2" W x 10.6" L (2.60 lbs) 240 pages
Features: Illustrated, Price on Product
Review Citations: Kirkus Reviews 01/01/2016
Library Journal 02/15/2016 pg. 122
 
Descriptions, Reviews, Etc.
Publisher 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
 
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