Exploring Creativity With Innovative ChefsBook - 2016
"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 their philosophies have evolved, and how they work within the space of their restaurant--both physically and conceptually--to create experiences. Each chapter will center on one chef, opening with an essay that sets the context of the restaurant, and then moving into a conversation between Questlove and the chef. These chapters will be punctuated by gorgeous, artistic photography, illustrations, sketches, and sidebars that introduce us to the things that influence the chefs and inspire Questlove's curiosity about their food."
Publisher: New York : Clarkson Potter/Publishers, 
Edition: First edition.
Branch Call Number: 641.5 QUESTLOVE
Characteristics: 239 pages : color illustrations ; 28 cm
Alternative Title: Something to food about
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"For me, food is art. I have a brush in my hand and this brush is a knife." -Dominique Crenn (San Francisco chef)
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