something to food about: Exploring Creativity with Innovative Chefs
ISBN-13:
9780553459425
ISBN-10:
0553459422
Edition:
Illustrated
Author:
Questlove, Ben Greenman
Publication date:
2016
Publisher:
Clarkson Potter
Format:
Hardcover
240 pages
FREE US shipping
Book details
ISBN-13:
9780553459425
ISBN-10:
0553459422
Edition:
Illustrated
Author:
Questlove, Ben Greenman
Publication date:
2016
Publisher:
Clarkson Potter
Format:
Hardcover
240 pages
Summary
something to food about: Exploring Creativity with Innovative Chefs (ISBN-13: 9780553459425 and ISBN-10: 0553459422), written by authors
Questlove, Ben Greenman, was published by Clarkson Potter in 2016.
With an overall rating of 3.9 stars, it's a notable title among other
Architectural
(Television Performers, Arts & Literature, Culinary Biographies, Cooking Education & Reference, Essays, Celebrities & TV Shows, Photography & Video) books. You can easily purchase or rent something to food about: Exploring Creativity with Innovative Chefs (Hardcover) from BooksRun,
along with many other new and used
Architectural
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.54.
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
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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