Something To Food About: Exploring Creativity With Innovative Chefs Download Free (EPUB, PDF)
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
Hardcover: 240 pages
Publisher: Clarkson Potter (April 12, 2016)
Language: English
ISBN-10: 0553459422
ISBN-13: 978-0553459425
Product Dimensions: 8.3 x 0.9 x 10.8 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review: 4.5 out of 5 stars See all reviews (41 customer reviews)
Best Sellers Rank: #7,472 in Books (See Top 100 in Books) #2 in Books > Arts & Photography > Photography & Video > Architectural > Houses & Hotels #3 in Books > Arts & Photography > Photography & Video > Photojournalism & Essays > Photo Essays #19 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Essays
This book reminds me of the slogan in The Washington Post ads -- If you don't get it, you don't get it. If you're looking for a cookbook -- move on, minion. This isn't for you. It may have recipes but they're for creativity and passion rather than food. As a student of creativity and someone who repeat-reads biographies and repeat-watches documentaries for what some may consider an unhealthy number of times (to dissect the creative processes), I LOVED this book. To me, it's like a documentary on passion and creativity in book form. As Quest interviewed these amazing, innovative chefs and compared and contrasted their journeys to his experiences in the music industry, I found myself adding a layer with my own experiences as a writer in the publishing industry. The similarities were surprising...but, then again, maybe not. The book reinforces the idea that there are common threads in the journeys of all creative types. The passion, the drive, the obsession, the workaholism, the apprenticeship, the innovation, the art, the love -- they all form our personal roots which grow and manifest themselves in different ways -- some of us become musicians, some become writers, and then others become chefs. While there are commonalities in all of the interviews, each adeptly explores different aspects of creativity that will resonate with artists, no matter what the medium is. I learned something different in each one, mostly because the questions were brilliant and gave diverse contexts that led to insightful answers. Even the footnotes are must-reads--some of them were like stream of thought, some contained interesting facts, others were bizarre--all were worth reading and helped round out the interviews and stories. And I usually NEVER read footnotes, but once I read one I read them all.
Roots Musician Questlove is constantly traveling, and discovering new foods, new tastes and new cultures on the road. After a pilgrimage to eat at Jiro's restaurant (Jiro Dreams of Sushi fame), his Instagram account blew up. This food dialogue and frenzy inspired him to write this book. Questlove interviewed ten of the best, most innovative chefs across the United States.Dave Beran, Chicago, talks about how they came up with the concept of Next, where every three months, they reinvent themselves. I tried to get a reservation when Next first opened, so reading about how and why he wanted to do this after Alinea was the "next" best thing. Ludo Lefebvre, Los Angeles, shares why he opted to do popups after working in very high end restaurants serving the one percent. While I was able to eat at L'Orangerie and Bastide once each to celebrate a special occasion (Table 14!, Ludo exclaimed when I told him), I am so grateful that he is serving delicious food at a lower price point. He proves that you can still show off your best with a menu priced at $35 instead of $195. Ryan Roadhouse, Portland, discusses how they channeled novels or shows like Haruki Murakami and Twin Peaks to create inspired, delicious menus.The section on Donald Link was also one of my favorites because I fell in love with his Herbsaint at first bite, and once on a short trip, ate there several nights in a row! I used to as send anyone bound to N'awlins to that restaurant, and they would always thank me profusely later.I recognized most of the chefs interviewed, and thank Questlove for introducing me to the ones I hadn't. There's only one woman chef interviewed, Dominque Crenn in San Francisco, and she's one of only two women in the U.S. with two Michelin stars.
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