Title: something to food about: Exploring ...
Publisher: Clarkson Potter
Book Condition: New
Num Pages: 240 pages, 100 four-colour photos. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 258 x 275 x 21. Weight in Grams: 1126. . 2016. Hardcover. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780553459425
Synopsis: Questlove is a drummer, producer, musical director, culinary entrepreneur, and New York Times best-selling author. What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, he 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
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.
Somethingtofoodabout puts Questlove in conversation with notable chefs such as Ludo Lefebvre (Trois Mec/ The Taste), Dominique Crenn (Atelier Crenn), and Nathan Myhrvold ( Modernist Cuisine) to explore and share their different creative processes, how they work like other artists and musicians, what inspires them, and how their philosophies have evolved. These conversations are punctuated by gorgeous photography by Kyoko Hamada of the chefs' work, their artistic lives, and what inspires Questlove's curiosity about their food.
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