San Francisco Public Library

Somethingtofoodabout, exploring creativity with innovative chefs, Questlove ; with Ben Greenman ; photography by Kyoko Hamada

eng

collective biography

illustrations

no index present

non fiction

Somethingtofoodabout

914290102

Questlove ; with Ben Greenman ; photography by Kyoko Hamada

exploring creativity with innovative chefs

""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 Myrfvold, to offer inspirational insights into their creative culinary processes,"--NoveList

Foreword / by Anthony Bourdain -- "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 -- Last chapter

Something to food about