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something to food about: Exploring Creativity with Innovative Chefs
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 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
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 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
240 pages, Hardcover
First published April 12, 2016
75 people are currently reading
1604 people want to read
About the author
Ahmir "Questlove" Thompson
16 books733 followersAhmir Khalib Thompson, known professionally as ?uestlove or Questlove (also known as BROther ?uestion, Questo, Brother Question or Qlove), is an American drummer, DJ, music journalist and record producer.
He is best known as the drummer and joint frontman (with Black Thought) for the Grammy Award-winning band The Roots, serving since February 17, 2014 as the in-house band for The Tonight Show Starring Jimmy Fallon, the same role he and the band served during the entire 969 episode run of Late Night with Jimmy Fallon.
He has produced for artists including Elvis Costello, Common, D'Angelo, Jill Scott, Erykah Badu, Bilal, Jay-Z, Nikka Costa and more recently, Al Green, Amy Winehouse and John Legend. He is a member of the production teams the Soulquarians, The Randy Watson Experience, The Soultronics and The Grand Wizzards.
His memoir Mo' Meta Blues was published in 2013.
He is best known as the drummer and joint frontman (with Black Thought) for the Grammy Award-winning band The Roots, serving since February 17, 2014 as the in-house band for The Tonight Show Starring Jimmy Fallon, the same role he and the band served during the entire 969 episode run of Late Night with Jimmy Fallon.
He has produced for artists including Elvis Costello, Common, D'Angelo, Jill Scott, Erykah Badu, Bilal, Jay-Z, Nikka Costa and more recently, Al Green, Amy Winehouse and John Legend. He is a member of the production teams the Soulquarians, The Randy Watson Experience, The Soultronics and The Grand Wizzards.
His memoir Mo' Meta Blues was published in 2013.
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Displaying 1 - 30 of 68 reviews
May 3, 2016
I'm giving the interviews a solid three stars, but the photos deserve four stars and the footnotes would get a full five out of five.
June 20, 2016
First things first, is that not the best book cover you've seen?
Second things second, I am totally taken with this set of interviews conducted by Questlove. Questlove (you may know him from a little act called The Roots) also happens to be a huge foodie, so he decided to interview a bunch of his favorite chefs on their creative process. He asked twelve chefs from around the US questions ranging from their first food memories to what art forms they would compare to cooking. The end result is a beautiful meditation on what it means to be a chef.
Granted, most of the interviews are with white dudes, as is reflective of current cooking culture, but I wish he'd have branched out a bit more. (There's one woman in the bunch.) Questlove does bother to ask them about the state of diversity in the food world and what they're doing about it.
The physical book itself is gorgeous, with a black-dyed text block and large, glossy photographs of the food and set-up that the chefs rely on. Lots of the photos are inscrutable, but their inclusion is still appreciated.
Questlove is a marvelous interviewer, bringing his own music process to the table and frequently comparing it to cooking. Cookbooks, he often says, are like sheet music. You can't exactly replicate what's on the plate or what's in the album, but you can get close. He's very thoughtful in talking to his subjects and you either feel like you were there or wish you were there. He's got a marvelous sense of humor and will add in his own footnotes when he wants to go on a tangent. There's a particularly funny one where he talks about how the Wendy's website refers to the Junior Bacon Cheeseburger as a JBC and he thinks that sounds like a corporation. He can't recall why he was on the Wendy's website, but he concludes, "Research?"
The book ends with a course-by-course breakdown at Modernist Cuisine in Seattle, which uses a super high tech food lab to create their meals. The next best thing to being there is to read about the food as described by Questlove.
{4.5 stars}
Second things second, I am totally taken with this set of interviews conducted by Questlove. Questlove (you may know him from a little act called The Roots) also happens to be a huge foodie, so he decided to interview a bunch of his favorite chefs on their creative process. He asked twelve chefs from around the US questions ranging from their first food memories to what art forms they would compare to cooking. The end result is a beautiful meditation on what it means to be a chef.
Granted, most of the interviews are with white dudes, as is reflective of current cooking culture, but I wish he'd have branched out a bit more. (There's one woman in the bunch.) Questlove does bother to ask them about the state of diversity in the food world and what they're doing about it.
The physical book itself is gorgeous, with a black-dyed text block and large, glossy photographs of the food and set-up that the chefs rely on. Lots of the photos are inscrutable, but their inclusion is still appreciated.
Questlove is a marvelous interviewer, bringing his own music process to the table and frequently comparing it to cooking. Cookbooks, he often says, are like sheet music. You can't exactly replicate what's on the plate or what's in the album, but you can get close. He's very thoughtful in talking to his subjects and you either feel like you were there or wish you were there. He's got a marvelous sense of humor and will add in his own footnotes when he wants to go on a tangent. There's a particularly funny one where he talks about how the Wendy's website refers to the Junior Bacon Cheeseburger as a JBC and he thinks that sounds like a corporation. He can't recall why he was on the Wendy's website, but he concludes, "Research?"
The book ends with a course-by-course breakdown at Modernist Cuisine in Seattle, which uses a super high tech food lab to create their meals. The next best thing to being there is to read about the food as described by Questlove.
{4.5 stars}
July 6, 2016
To be honest, the interviews were pretty samey after a while. Questlove is obviously a super interesting person and I think I would rather have just read a book about all his favorite food and what music it reminds him of. The best thing about this book was the photography and I wished he would have spent some time writing about it or at least interviewing the photographer, Kyoko Hamada. (WHO DESERVES A COAUTHOR CREDIT)
August 13, 2016
I was drawn to the cover of this book for a couple of reasons. As a child I was fascinated with the 16th century painting by Giuseppe Arcimboldo of Rudolf II of Habsburg.
Does anyone else remember this painting from their old set of Childcrafts?
I am getting off task here. The second reason I was drawn to this book was because the author is Questlove. I love his quiet sense of humor on Jimmy Fallon and I love his foodie heart. (Unfortunately, he closed his NYC fried chicken restaurant, Hybrid, in 2013.) I also am envious of his creative soul. (For an insightful interview with Questlove by Terri Gross on “Fresh Air,” click here.)
This book is beyond beautiful.
The photography by Kyoko Hamada is beyond creative.
The narrative of the book, in a question/answer type interview format, is beyond insightful. Questlove along with Ben Greenman shows the creative process and lives of ten chefs.
With an introduction by Anthony Bourdain, this book is definitely somethingtofoodabout.
Food is “ideas married to the senses.” Questlove explains that food combines words, memory, music…a moment in time. This epiphany comes after meeting Jiro Ono and eating at Sukiyabashi Jiro. That singular meal becomes the catalyst for this book and for his exploration into the creative energy of Nathan Myhrvold, Daniel Humm, Michael Solomonov, Ludo Lefebvre, Dave Beran, Jess Grifiths, Donald Link, Dominique Crenn, Daniel Patterson and Ryan Roadhouse.
Be assured that this is not another famous person seeking self-proclaimed foodie status. It is by an individual who wants to share and connect—“sharing in the experience with people is what food, culture, music and art is all about.” Questlove approaches his subjects with reverence and a genuine desire to learn something. His interviews with these famous rock star chefs are not without a bit of humor, sometimes self-deprecating. Many times, however, his questions are even more insightful than the answers that are given.
I agree with Bourdain from his introduction—Questlove may well be the “Most Interesting Man Alive” and he brings his inquisitive nature to truly delving into what is behind culture, food and the creative drive.
Does anyone else remember this painting from their old set of Childcrafts?
I am getting off task here. The second reason I was drawn to this book was because the author is Questlove. I love his quiet sense of humor on Jimmy Fallon and I love his foodie heart. (Unfortunately, he closed his NYC fried chicken restaurant, Hybrid, in 2013.) I also am envious of his creative soul. (For an insightful interview with Questlove by Terri Gross on “Fresh Air,” click here.)
This book is beyond beautiful.
The photography by Kyoko Hamada is beyond creative.
The narrative of the book, in a question/answer type interview format, is beyond insightful. Questlove along with Ben Greenman shows the creative process and lives of ten chefs.
With an introduction by Anthony Bourdain, this book is definitely somethingtofoodabout.
Food is “ideas married to the senses.” Questlove explains that food combines words, memory, music…a moment in time. This epiphany comes after meeting Jiro Ono and eating at Sukiyabashi Jiro. That singular meal becomes the catalyst for this book and for his exploration into the creative energy of Nathan Myhrvold, Daniel Humm, Michael Solomonov, Ludo Lefebvre, Dave Beran, Jess Grifiths, Donald Link, Dominique Crenn, Daniel Patterson and Ryan Roadhouse.
Be assured that this is not another famous person seeking self-proclaimed foodie status. It is by an individual who wants to share and connect—“sharing in the experience with people is what food, culture, music and art is all about.” Questlove approaches his subjects with reverence and a genuine desire to learn something. His interviews with these famous rock star chefs are not without a bit of humor, sometimes self-deprecating. Many times, however, his questions are even more insightful than the answers that are given.
I agree with Bourdain from his introduction—Questlove may well be the “Most Interesting Man Alive” and he brings his inquisitive nature to truly delving into what is behind culture, food and the creative drive.
April 29, 2016
Questlove brings his musical genius to the world of food. What could have been a foodie geeking out talking to famous chefs is really a series thought-provoking conversations between creative equals. Every chef has a different perspective on what food & cooking means to them, their community, and the world. Questlove's framing of questions through a musical lens adds a really cool dimension to the conversations. And the photography is stunning. I recommend this to anyone who eats food or listens to music.
May 2, 2016
This was a great book...very insightful and educational. My only issue is that the font was so small. I had to use a magnifier in order to read it.
May 10, 2016
The written part of this book is clever but the real star is the photographs.
June 21, 2017
3.5 stars, with a little boost for the photos
July 7, 2020
The interviews were insightful and interesting, but it really felt like ultimately the incorrect format for this. They're essentially transcribed straight interviews with some intro and pictures afterwards. It seemed like it would have been a great audiobook/podcast, or documentary. We could see the kitchens, the chefs, the interactions between everyone.
July 26, 2018
Great read. The interviews were a great insight into creative minds. Was an inspiring reading adventure. Another great read from Questlove, can’t wait for another!
August 1, 2016
Questlove (from The Roots) takes his love of good food across America as he talks with some of the best and most innovative chefs about their methods, creativity, and art. From New York to Seattle, this is a journey of passion and food.
I don't consider myself a "foodie." I like good food and I like cooking, but I'm not innovative or particularly passionate about it. So when I first started reading this book, one of my first thoughts was "These people are insane." But the more I got into the book, I realized how fun it was to read.
One reason for this is that Questlove is a fun, intelligent person. The other reason is that when people talk about things they are passionate about, it's interesting--no matter my personal feelings on the matter. Each chef had a unique approach to their restaurant, to food, and to their motivation behind what they do.
There's one chef who has basically set up a laboratory, using a lot more science than any other chef to create innovative meals that shock and surprise the diners. Then another chef who changes his menu every three months, never returning to a previous menu. And one more chef who is trying to make good quality food at fast food prices so that everyone can enjoy it, not just the upper crust.
The pictures are interesting and Questlove's footnotes alternate between funny and educational.
There is some language.
I don't consider myself a "foodie." I like good food and I like cooking, but I'm not innovative or particularly passionate about it. So when I first started reading this book, one of my first thoughts was "These people are insane." But the more I got into the book, I realized how fun it was to read.
One reason for this is that Questlove is a fun, intelligent person. The other reason is that when people talk about things they are passionate about, it's interesting--no matter my personal feelings on the matter. Each chef had a unique approach to their restaurant, to food, and to their motivation behind what they do.
There's one chef who has basically set up a laboratory, using a lot more science than any other chef to create innovative meals that shock and surprise the diners. Then another chef who changes his menu every three months, never returning to a previous menu. And one more chef who is trying to make good quality food at fast food prices so that everyone can enjoy it, not just the upper crust.
The pictures are interesting and Questlove's footnotes alternate between funny and educational.
There is some language.
July 20, 2016
The cover of this one is truly SOMETHING. It will grab your attention, that's for sure! I was so curious about this one from the moment I saw it. The cover says "exploring creativity with innovative chefs" and I knew I would find it fascinating, and I did. It's an awesome collection of the most interesting and unique conversations with chefs, accompanied by really cool (and sometimes gross if you're a meat-averse vegan!) food photography. This will be one I'll keep on my coffeetable as a conversation starter for sure. I loved the behind the scenes look into the food and restaurant industry, and Questlove's perspective as a "drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author" gives it a really fresh feel. These conversations were so cool to me-- the art and science and creativity behind food is exhibited here in a truly engaging and mindblowing way. If you are interested in foodie culture at all, definitely grab this one! It's a work of art in and of itself.
May 5, 2016
This is an interesting book--excellent to borrow from the library, examine for a while, and return. At least, that is it for me. I find Questlove to be a compelling personality. He's incredibly creative and, perhaps because we both have attachments to Philadelphia, I feel some odd kinship with him. Here he interviews some very fancy chefs from around the country and transcribes the interviews. They are about creativity and inspiration--his and the chefs'. Interesting parallels between music and cooking.
There are also lots of pictures, of the sort made popular in Modernist Cuisine. (Mhryvold (sp?) is the first and last interview.)
The problem, for me, is that the food featured is not a style of food I relate to. It's the very high-end sort of food. NYT four-star restaurants. So while the people are interesting, to me the food is not.
Still, worth a look if you are interested in this sort of thing.
There are also lots of pictures, of the sort made popular in Modernist Cuisine. (Mhryvold (sp?) is the first and last interview.)
The problem, for me, is that the food featured is not a style of food I relate to. It's the very high-end sort of food. NYT four-star restaurants. So while the people are interesting, to me the food is not.
Still, worth a look if you are interested in this sort of thing.
September 26, 2016
Read my full thoughts on this book and hundreds more over at Read.Write.Repeat.
An incredible series of interviews about food, art, culture, creativity, and how those things intertwine; Questlove has, unsurprisingly, given us something complete unique and completely fascinating.
I thought this book was great. It's so different from anything else I've read. The photography is incredibly artistic and a little out there, but the art history teacher in me loved it. It's much more than standard still life. It's a glimpse into where creativity meets the daily grind for a chef. It's the perfect accompaniment to the thoughtful, entertaining interviews. I'm thrilled to now count this among my few books on display at home. This is a must read for any lover of art and especially anyone who recognizes that food can be art.
An incredible series of interviews about food, art, culture, creativity, and how those things intertwine; Questlove has, unsurprisingly, given us something complete unique and completely fascinating.
I thought this book was great. It's so different from anything else I've read. The photography is incredibly artistic and a little out there, but the art history teacher in me loved it. It's much more than standard still life. It's a glimpse into where creativity meets the daily grind for a chef. It's the perfect accompaniment to the thoughtful, entertaining interviews. I'm thrilled to now count this among my few books on display at home. This is a must read for any lover of art and especially anyone who recognizes that food can be art.
September 13, 2016
Wasn't able to read this in its entirety, though I can't say I was really all that interested in finishing it. I did like what I read, and the chefs and food people that Questlove talked to were varied, I just didn't think their conversations were all that interesting because they are printed in interview format. Questlove is a good writer and I would have much rather read what he had to say about those conversations than the conversations themselves.
I liked the photography scattered throughout the book and the way it played with displaying food in a way that didn't necessarily make me want to eat it. Art seen through the lens of food.
Also, the article that Questlove references in the introduction had me doing some extracurricular reading and it was stellar: "Coding and Decoding Dinner" by Todd Kliman and published in the Oxford American. Entirely worth a read: http://www.oxfordamerican.org/magazin...
I liked the photography scattered throughout the book and the way it played with displaying food in a way that didn't necessarily make me want to eat it. Art seen through the lens of food.
Also, the article that Questlove references in the introduction had me doing some extracurricular reading and it was stellar: "Coding and Decoding Dinner" by Todd Kliman and published in the Oxford American. Entirely worth a read: http://www.oxfordamerican.org/magazin...
June 14, 2017
This is a great book that documents each chef's personal journey with food. On a broader note, it's an excellent collection of case studies about creativity and the pursuit of excellence. The discussion about creativity as expressed through the different disciplines of Questlove's music and the chef's culinary practices means that there is plenty of space for you to follow the conversation from whatever creative vantage point you possess. As a foodie and amateur chef, I'm entertained and intrigued by the stories of each chef's unique journey to mastery. As a teacher and a person who aspires to nurture my students' creativity, I'm taking copious notes about the ways that creativity develops from person to person. Fascinating and well worth the time!
July 14, 2016
something to food about by Questlove falls into many different categories. It is a coffee table book; the cover and the photography are conversation starters. It is a documentation of interviews. It is an academic book for it highlights the food philosophy of both Questlove and these chefs. Ultimately, it is a food lover's book, with photographs to salivate over, chefs whose work to aspire to, and food ideas to contemplate.
Read my complete review at http://www.memoriesfrombooks.com/2016...
Review for the Blogging for Books program
Read my complete review at http://www.memoriesfrombooks.com/2016...
Review for the Blogging for Books program
June 2, 2016
I've never been the biggest fan of Questlove. I mean, I know who he is, but that's about it. After reading this book, though, I am now a huge fan. This guy is super sharp and he gets it. Not just about food or music, but about creativity in general. I also have big respect because he works so hard.
My favorite part about this book, though, was that Questlove and the chefs talked more about creativity and the creation process, instead of, say, how long to broil a fish.
My favorite part about this book, though, was that Questlove and the chefs talked more about creativity and the creation process, instead of, say, how long to broil a fish.
September 22, 2016
This book was a slow read for me. And not because I didn't enjoy. But it's dense. There is a lot to absorb about food, music, cooking, chefs, sustainability. I think what intrigued me the most was Questlove's concept of music and cuisine as ephemeral art styles that are passionate but limited by definition.
I will read more by Questlove, but I don't know that I'll go out of my way to pay $300-1100 for the food at these restaurants.
I will read more by Questlove, but I don't know that I'll go out of my way to pay $300-1100 for the food at these restaurants.
February 7, 2017
I loved it, the interviews were interesting, I love learning about process, I love Quest's parallels to music. I also admittedly am slightly obsessed with Questlove, and am from Philly, so my heart surges with pride at the mention of pretzals, cheesesteaks and Tastykake. The photos in the book were bright lit and modern, but not my fave. Also "Hiro Dreams of Sushi" is one of my favorite movies that Quest stated began the book, so yeah, I was hooked from the 1st page.
August 10, 2018
It took me a moment to adjust to the format of this book. I first skimmed and looked with perplexity at the photodocumentary style. Once I dug in, though, I was hooked, and relished the way that Questlove's interviews with chefs and his own awesome footnotes opened up the photographs with the best symbiosis. I am a sucker for artists talking about their processes, and the volley of process notes from music to food and back is pretty heavenly.
May 20, 2016
Fascinating interviews with brilliant chefs, going deep and conceptual on issues of process, inspiration, culture, performance, and sustainability. Best when it's at its most wonky and discursive, but it proves its basic point-- food as an art form of considerable mystery and complexity-- throughout. Cool photos too, though I wish more were of actual food.
July 29, 2016
this book is SO STELLAR!! the most stunning, inventive food photography you've probably ever seen + interviews with fantastic chefs done by questlove ONE OF THE GREATEST INTERVIEWERS OF OUR TIME MAYBE?!? it was such a cool experience. great to read words from people so passionate about things you're passionate about too. love love love love love
September 21, 2016
I've reviewed this more fully on my site at http://itslunchtimeca.blogspot.ca/201.... The long and short is that because of the crossover and historical depth, I love this book. It is the first food book in a while that I really enjoyed and made me want to get back and cook.
May 16, 2016
Questlove is cool. Chefs are cool. This book is cool. I especially appreciated how Questlove brought up the lack of people of color in high-end kitchens as he interviewed each chef, and how they responded.
May 28, 2016
Great book on creativity with people I wouldn't have associated with innovation, chefs.
It opened up my eyes to a lot of things but I felt like an outsider due to my typical fast food diet. Questlove did a great job of explaining and investigating their processes. It makes me want to create.
It opened up my eyes to a lot of things but I felt like an outsider due to my typical fast food diet. Questlove did a great job of explaining and investigating their processes. It makes me want to create.
July 25, 2016
Not finished reading this book, enjoying all the different view points but having a problem with text lay out and the small print. I find it seriously distracting to have these thin columns, no one else seems to have a problem with it.
December 13, 2016
I only read about the first three chefs and then I gave up. There are a lot of great things about this book, but Questlove's voice kept getting in the way of the story for me. I want to know more about him, but not when he's supposed to be the interviewer. It was very distracting.
Read
October 14, 2016It's weird that I have no desire to get into high-end dining (exactly one restaurant in this book made it onto my bucket list) but I find chefs so fascinating. And everything QuestLove touches turns to cool. This was the light read full of pretty pictures I needed this week.
October 19, 2016
Here the Roots' drummer and leader talks to some of the world's greatest chefs about their creativity. Great conversations involving film and music and art and of course food - and the idea of food as something more than just taste, a fully immersive experience.
Displaying 1 - 30 of 68 reviews