| Edition |
First edition |
| Descript |
239 pages : color illustrations ; 28 cm |
| Note |
"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 |
| Subject |
Cooks -- United States -- Interviews
|
|
Dinners and dinining -- United States -- Songs and music
|
|
Intervjuer
|
|
Biografi
|
| Classmark |
641.5092/2
|
| Alt Auth |
Questlove, interviewer author
|
|
Greenman, Ben, editor
|
|
Myhrvold, Nathan, interviewee
|
|
Hamada, Kyoko, photographer
|
| Add Title |
Something to food about |
| ISBN/ISSN |
9780553459425 |
|
9780553459432 (ebook) |
|
9780399567230 (audiobook) |
|
