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
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Dinners and dinining -- United States -- Songs and music
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Intervjuer
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Biografi
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Classmark |
641.5092/2
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Alt Auth |
Questlove, interviewer author
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Greenman, Ben, editor
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Myhrvold, Nathan, interviewee
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Hamada, Kyoko, photographer
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Add Title |
Something to food about |
ISBN/ISSN |
9780553459425 |
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9780553459432 (ebook) |
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9780399567230 (audiobook) |
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