Somethingtofoodabout
Exploring Creativity with Innovative Chefs
New York : Clarkson Potter/Publishers, [2016]
Format: Book
Edition: First edition.
Description: 239 pages : color illustrations ; 28 cm
""The frontman of hip-hop stars The Roots and bandleader for Jimmy Fallon's The Tonight Show draws on conversations with 10 cutting-edge chefs, including Ludo Lefebvre, Dominique Crenn and Nathan Myhrvold, to offer inspirational insights into their creative culinary processes,"--NoveList.
Contents:
"There is a history of food, but it's also the most ephemeral of the performing arts, because you can't record it." / Nathan Myhrvold -- "You have to understand the ground rules so that you can decide when to break them." / Daniel Humm -- "I think becoming obsessed over control, especially in the restaurant world, is insane." / Michael Solomonov -- "Don't show 'em what you got, at least not right away." / Ludo Lefebvre -- "When an idea is a success, you close it down." / Dave Beran -- "When you eat meat the way you should, it's a very mindful process." / Jesse Griffiths -- "Over time I started to realize that it was okay to embrace my roots." / Donald Link -- "For me, food is art. I have a brush in my hand and this brush is a knife." / Dominique Crenn -- "While we're being chefs we might as well rethink institutional cooking : hospitals, prisons, schools." / Daniel Patterson -- "In some cuisines, what you're looking at, at the highest level, is a competent reproduction." / Ryan Roadhouse -- The meal.
Subjects:
Cooks -- United States -- Interviews.
Dinners and dining -- United States -- Songs and music.
Dinners and dining in art.
Cooks -- United States -- Interviews.
Dinners and dining -- United States -- Songs and music.
Dinners and dining in art.
ISBN:
9780553459425
Availability | |||
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Call Number | Location | Shelf Location | Status |
COOKING Writing Que | Main (Downtown) | Second Level, Nonfiction | In |