something to food about: Exploring Creativity with Innovative Chefs

something to food about: Exploring Creativity with Innovative Chefs

<b>In <i>somethingtofoodabout</i>, drummer, producer, musical director, culinary entrepreneur, and <i>New York Times</i> bestselling author, Questlove, applies his boundless curiosity to the world of food. </b><br><br>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. <br><br><b>Food is fuel. Food is culture. Food is history. And food is food for thought. </b><br><br>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