{"product_id":"something-to-food-about-isbn-9780553459425","title":"something to food about","description":"\u003cb\u003eIn \u003ci\u003esomethingtofoodabout\u003c\/i\u003e, drummer, producer, musical director, culinary entrepreneur, and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author, Questlove, applies his boundless curiosity to the world of food. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn 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. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eFood is fuel. Food is culture. Food is history. And food is food for thought. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFeaturing 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“It’s a fresh ride.”--\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “With \u003cb\u003e\u003ci\u003esomethingtofoodabout\u003c\/i\u003e\u003c\/b\u003e\u003ci\u003e,\u003c\/i\u003e Quest (aka Philadelphia's Ahmir Thompson) dives head first into the topics that get chefs talking: What is creativity? How are art and food related? What does the future hold for food and cooking? Questlove sits down with some of the most exceptional chefs in America, including Daniel Humm (Eleven Madison Park), Dominique Crenn (Atelier Crenn), Michael Solomonov (Zahav), and Daniel Patterson (Coi). Questlove himself plays an equal part in getting the answers, providing examples and references to his own life as a musician and creator as he talks with food luminaries about the thorny questions surrounding creativity.”--\u003cb\u003e\u003ci\u003eEater\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e \u003ci\u003e“\u003cb\u003eSomethingtofoodabout\u003c\/b\u003e\u003c\/i\u003e is really a passion project. For Questlove, it’s not about the food business, but rather the ideas, the concepts, and the imaginations behind the chefs who feed him. There are no recipes and no how-tos. For Questlove, the only how-to you need to know is how to appreciate and understand the taste, the process, and the journey of the idea.”--\u003cb\u003e\u003ci\u003eVogue\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003e “An enjoyable, frequently surprising exploration of creativity.”--\u003cb\u003e\u003ci\u003eKirkus Reviews\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eQUESTLOVE\u003c\/b\u003e, co-founder of hip-hop superstars The Roots and bandleader for Jimmy Fallon’s \u003ci\u003eThe Tonight Show, \u003c\/i\u003eis one of our great cultural commentators--a wide-ranging mind whose interests span from music to politics to race to design and now, food. \u003ci\u003eSomethingtofoodabout\u003c\/i\u003e is a book about art, craft, creativity, and deliciousness: essays and conversations with ten inspiring chefs on what makes their creative clocks tick.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBEN GREENMAN\u003c\/b\u003e is a staff writer at \u003ci\u003eThe New Yorker\u003c\/i\u003e and a \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author who has written both fiction (\u003ci\u003eThe Slippage, Superbad\u003c\/i\u003e) and nonfiction. He was Questlove's collaborator on the acclaimed hip-hop memoir \u003ci\u003eMo Meta Blues,\u003c\/i\u003e and most recently coauthored George Clinton's memoir, \u003ci\u003eBrothas Be, Yo Like George Ain't That Funkin' Kinda Hard on You\u003c\/i\u003e. He lives in Brooklyn and rarely leaves. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eKYOKO HAMADA \u003c\/b\u003ewas born in Tokyo and grew up in Chiba, Japan. Hamada came to New York City to study, graduating from the Pratt Institute studying photography and painting. Her subject matter has often been ordinary people and objects stylized and staged into subtle quiet moments. She has been working as a commercial photographer for the last ten years and her work appears several magazines, including \u003ci\u003eThe New Yorker, Atlantic \u003c\/i\u003emagazine\u003ci\u003e, \u003c\/i\u003eand\u003ci\u003e Wall Street Journal Magazine\u003c\/i\u003e.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46299752005861,"sku":"NP9780553459425","price":32.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780553459425.jpg?v=1767736935","url":"https:\/\/k12savings.com\/es\/products\/something-to-food-about-isbn-9780553459425","provider":"K12savings","version":"1.0","type":"link"}