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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. Codice inventario libreria
Riassunto: In somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food.
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.
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
About the Author:
QUESTLOVE, co-founder of hip-hop superstars The Roots and bandleader for Jimmy Fallon’s The Tonight Show, is one of our great cultural commentators--a wide-ranging mind whose interests span from music to politics to race to design and now, food. Somethingtofoodabout is a book about art, craft, creativity, and deliciousness: essays and conversations with ten inspiring chefs on what makes their creative clocks tick.
BEN GREENMAN is a staff writer at The New Yorker and a New York Times bestselling author who has written both fiction (The Slippage, Superbad) and nonfiction. He was Questlove's collaborator on the acclaimed hip-hop memoir Mo Meta Blues, and most recently coauthored George Clinton's memoir, Brothas Be, Yo Like George Ain't That Funkin' Kinda Hard on You. He lives in Brooklyn and rarely leaves.
KYOKO HAMADA was 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 The New Yorker, Atlantic magazine, and Wall Street Journal Magazine.
Titolo: Something To Food About: Exploring ...
Casa editrice: RANDOM HOUSE US
Data di pubblicazione: 2016
Condizione libro: New
Descrizione libro Clarkson Potter. Hardcover. Condizione libro: Very Good. 0553459422 Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Codice libro della libreria Z0553459422Z2
Descrizione libro Clarkson Potter 2016-04-12, 2016. Hardcover. Condizione libro: Good. Hardcover. Publisher overstock, may contain remainder mark on edge, may contain dents, scratches, and/or various other cosmetic issues. Codice libro della libreria 9780553459425S
Descrizione libro PENGUIN RANDOM HOUSE, 2016. Hardcover. Condizione libro: Very Good. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. May have small mark or shelf wear Cooking and Food>Food Writing>General. Book: REMAINDERS, Very Good. Bookseller Inventory # 02978055345942501. Codice libro della libreria 02978055345942501
Descrizione libro PENGUIN RANDOM HOUSE, 2016. Hardcover. Condizione libro: Very Good. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. May have small mark or shelf wear Cooking and Food>Food Writing>General. Book: REMAINDERS, Very Good. Bookseller Inventory # 02978055345942502. Codice libro della libreria 02978055345942502
Descrizione libro Clarkson Potter, 2016. Condizione libro: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Codice libro della libreria 0553459422-2-4
Descrizione libro Clarkson Potter 2016-04-12, 2016. Hardcover. Condizione libro: New. 0553459422 New book with publisher's mark on edge. Over 1,000,000 satisfied customers since 1997! We ship daily M-F. Choose expedited shipping (if available) for much faster delivery. Delivery confirmation on all US orders. Codice libro della libreria Z0553459422ZN
Descrizione libro Clarkson Potter 2016-04-12, 2016. Hardcover. Condizione libro: New. Hardcover. Publisher overstock, may contain remainder mark on edge. Codice libro della libreria 9780553459425B
Descrizione libro Clarkson Potter. Hardcover. Condizione libro: New. New, unread, and unused. Codice libro della libreria ABS-1158-1034
Descrizione libro Random House USA Inc, 2016. HRD. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria H8-9780553459425
Descrizione libro Clarkson Potter, NY, 2016. Hardcover. Condizione libro: Near Fine. No Jacket. 1st Edition. rubbed and slgiht indent on back cover, otherwise would be rightly called new. Tight, clean copy. Codice libro della libreria 000295