Somethingtofoodabout

Somethingtofoodabout

Exploring Creativity With Innovative Chefs

Book - 2016
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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
Publisher: New York : Clarkson Potter/Publishers, [2016]
Edition: First edition
ISBN: 9780553459425
0553459422
Branch Call Number: 641.50922 S6968 2016
Characteristics: 239 pages : color illustrations ; 28 cm
Alternative Title: Something to food about

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QnVz
May 22, 2016

"For me, food is art. I have a brush in my hand and this brush is a knife." -Dominique Crenn (San Francisco chef)

q
QnVz
May 22, 2016

"You have to understand the ground rules so that you can decide when to break them." -Daniel Humm (New York chef)

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q
QnVz
May 22, 2016

I enjoyed reading this unconventional and interesting commentary. Resonated a lot with the creative process of food--making, creating and tasting it. I'm so thankful Chapel Hill Library added this to our archives. A beautiful gem!!

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