Bibliograph

Somethingtofoodabout, exploring creativity with innovative chefs, [interviews and text by] Questlove ; with Ben Greenman ; photography, Kyoko Hamada ; design, Jeanette Abbink ; art direction, Alexis Rosenzweig ; conversations with Nathan Myhrvold, Daniel Humm, Michael Solomonov, Ludo Lefebvre, Dave Beran, Jesse Griffiths, Donald Link, Dominique Crenn, Daniel Patterson, Ryan Roadhouse ; foreword by Anthony Bourdain

Type

Label

Somethingtofoodabout, exploring creativity with innovative chefs, [interviews and text by] Questlove ; with Ben Greenman ; photography, Kyoko Hamada ; design, Jeanette Abbink ; art direction, Alexis Rosenzweig ; conversations with Nathan Myhrvold, Daniel Humm, Michael Solomonov, Ludo Lefebvre, Dave Beran, Jesse Griffiths, Donald Link, Dominique Crenn, Daniel Patterson, Ryan Roadhouse ; foreword by Anthony Bourdain

Language

eng

resource.biographical

collective biography

Illustrations

illustrations

Index

no index present

Literary Form

non fiction

Main title

Somethingtofoodabout

Oclc number

914290102

Responsibility statement

[interviews and text by] Questlove ; with Ben Greenman ; photography, Kyoko Hamada ; design, Jeanette Abbink ; art direction, Alexis Rosenzweig ; conversations with Nathan Myhrvold, Daniel Humm, Michael Solomonov, Ludo Lefebvre, Dave Beran, Jesse Griffiths, Donald Link, Dominique Crenn, Daniel Patterson, Ryan Roadhouse ; foreword by Anthony Bourdain

Sub title

exploring creativity with innovative chefs

Summary

""The frontman of hip-hop stars The Roots and bandleader for Jimmy Fallon's The Tonight Show draws on conversations with 10 cutting-edge chefs, including Ludo Lefebvre, Dominique Crenn and Nathan Myhrvold, to offer inspirational insights into their creative culinary processes,"--NoveList

Table Of Contents

"There is a history of food, but it's also the most ephemeral of the performing arts, because you can't record it." / Nathan Myhrvold -- "You have to understand the ground rules so that you can decide when to break them." / Daniel Humm -- "I think becoming obsessed over control, especially in the restaurant world, is insane." / Michael Solomonov -- "Don't show 'em what you got, at least not right away." / Ludo Lefebvre -- "When an idea is a success, you close it down." / Dave Beran -- "When you eat meat the way you should, it's a very mindful process." / Jesse Griffiths -- "Over time I started to realize that it was okay to embrace my roots." / Donald Link -- "For me, food is art. I have a brush in my hand and this brush is a knife." / Dominique Crenn -- "While we're being chefs we might as well rethink institutional cooking : hospitals, prisons, schools." / Daniel Patterson -- "In some cuisines, what you're looking at, at the highest level, is a competent reproduction." / Ryan Roadhouse -- The meal

resource.variantTitle

Something to food about

Classification