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Somethingtofoodabout

Exploring Creativity with Innovative Chefs

Somethingtofoodabout( )
Author: Questlove,
Greenman, Ben
Photographer: Hamada, Kyoko
Foreword by: Bourdain, Anthony
ISBN:978-0-553-45942-5
Publication Date:Apr 2016
Publisher:Crown Publishing Group
Imprint:Clarkson Potter
Book Format:Hardback
List Price:USD $30.00
Book Description:

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...
More Description

Book Details
Pages:240
Detailed Subjects: Cooking / General
Physical Dimensions (W X L X H):8.3 x 10.8 x 0.9 Inches
Book Weight:2.47 Pounds
Author Biography
Questlove (Author)
Anthony Bourdain is the executive chef at brasserie Les Halles in New York. After two years at Vassar College, he attended the Culinary Institute of America in Hyde Park. He has since spent more than two decades working in professional kitchens. His memoir "Kitchen Confidential" (2001) was expanded from an article he'd written for "The New Yorker" magazine about life behind the scenes in restaurant kitchens. The book described life in those kitchens in even more lurid detail, and it became a surprise international bestseller.

In late 2000, Bourdain set out to travel his way across the globe, looking for, as he puts it, "kicks, thrills, epiphanies" and the "perfect meal." The book, and its companion Food Network series "A Cook's Tour," chronicle his adventures and misadventures on that voyage.

Bourdain is also the author of two satirical thrillers, "Bone In The Throat" and "Gone Bamboo", as well as the "Urban Historical, Typhoid Mary" and Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook.

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