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Something to Food about: Exploring Creativity with Innovative Chefs
by Questlove; Greenman, Ben | HC | Acceptable
US $5.11
ApproximatelyS$ 6.58
Condition:
“Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend ”... Read moreabout condition
Acceptable
A book with obvious wear. May have some damage to the cover but integrity still intact. The binding may be slightly damaged but integrity is still intact. Possible writing in margins, possible underlining and highlighting of text, but no missing pages or anything that would compromise the legibility or understanding of the text.
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Shipping:
Free Economy Shipping.
Located in: Aurora, Illinois, United States
Delivery:
Estimated between Fri, 8 Aug and Tue, 12 Aug to 91768
Returns:
30 days return. Seller pays for return shipping.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:146280292083
Item specifics
- Condition
- Acceptable
- Seller Notes
- Binding
- Hardcover
- Weight
- 2 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9780553459425
About this product
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
0553459422
ISBN-13
9780553459425
eBay Product ID (ePID)
215928667
Product Key Features
Book Title
Something to Food about : Exploring Creativity with Innovative Chefs
Number of Pages
240 Pages
Language
English
Topic
Individual Chefs & Restaurants, General, Photoessays & Documentaries, Essays & Narratives
Publication Year
2016
Illustrator
Yes
Genre
Cooking, Photography
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
38.2 Oz
Item Length
10.7 in
Item Width
8.1 in
Additional Product Features
Intended Audience
Trade
LCCN
2015-028507
Dewey Edition
23
Reviews
"It's a fresh ride."-- New York Times "With somethingtofoodabout , 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."-- Eater " Somethingtofoodabout 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."-- Vogue "An enjoyable, frequently surprising exploration of creativity."-- Kirkus Reviews
Photographed by
Hamada, Kyoko
Dewey Decimal
641.50922
Synopsis
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; andRyan Roadhouse, Nodoguro, Portland, 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
LC Classification Number
TX649.A1S66 2016
Item description from the seller
Seller feedback (5,697,182)
- l***h (179)- Feedback left by buyer.Past monthVerified purchaseJust as advertised
- n***n (7691)- Feedback left by buyer.Past monthVerified purchaseVery Pleased A+
- 6***h (377)- Feedback left by buyer.Past monthVerified purchaseExcellent all around
Seller feedback (5,697,182)
- l***h (179)- Feedback left by buyer.Past monthVerified purchaseJust as advertised
- n***n (7691)- Feedback left by buyer.Past monthVerified purchaseVery Pleased A+
- 6***h (377)- Feedback left by buyer.Past monthVerified purchaseExcellent all around