pdsak's review against another edition
5.0
I must admit I didn't "read" this book as much as I consumed (get the pun?) small bites of it. It is a beautiful book. I enjoyed it. Just an incredibly different way to think about food.
alltheradreads's review against another edition
4.0
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.
lisastein's review against another edition
4.0
Very well done. Liked reading the different views and opinions on some of the same subject matter. My mistake was reading this on the treadmill. :)
msjenne's review against another edition
3.0
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)
rhamilton's review
3.0
All in all I quite enjoyed this book. I really liked Questlove’s curiosity and the interviewees were interesting. The only thing lacking for me was something more connecting all the interviews together. And while the author is an ok interviewer, I think someone with more experience could have gotten more out of these talented and interesting people.
danperlman's review
3.0
Questlove is, I suppose, the artist formerly known as Ahmir Thompson, a musician (drummer), musical director and producer, with a passion not only for food, but for those who produce it. I stumbled across him via his Instagram feed, and got caught up in his quest for not only exploring food, but for exploring the world and the personalities of those who make it.
I’m going to say, it’s not an easy read. If you’re not in the music world, there are simply too many references and too much jargon that will send you searching on Google to just figure out what he’s talking about at times. At other times I felt like he was trying too hard to fit the pathway(s) that chefs take and interpret them in a way that would make sense in the music and art world. And while there is an art to cooking and creating food, there’s also a lot of science and logic that don’t necessarily translate to the musical genre, and I think he lost the plot at several points in the book. It’s a bit self-indulgent, but then, it’s his own personal quest, so, why not? It’s still an interesting read.
I’m going to say, it’s not an easy read. If you’re not in the music world, there are simply too many references and too much jargon that will send you searching on Google to just figure out what he’s talking about at times. At other times I felt like he was trying too hard to fit the pathway(s) that chefs take and interpret them in a way that would make sense in the music and art world. And while there is an art to cooking and creating food, there’s also a lot of science and logic that don’t necessarily translate to the musical genre, and I think he lost the plot at several points in the book. It’s a bit self-indulgent, but then, it’s his own personal quest, so, why not? It’s still an interesting read.
rachelkc's review against another edition
3.0
Creativity comes in all shapes, sizes, and flavors in this gastronomical collection of interviews by Renaissance Man Questlove.
First thoughts: This book has lots of recurring themes, almost like riffs. Food and music are very similar.
Food thoughts: Will I ever eat food from any of the chefs or at any of the restaurants mentioned in this book? I'm gonna say no, and that was the drawback for me. At times all I could think was "ehhh...rich people." Luckily Questlove's narrative voice is choice, and I loved his footnotes. It felt like he was talking directly to me as a reader.
Favorite quotes:
"Food can be magic. Food is magic. And yet it's not. It comes from somewhere - and from someplace and someone. Always. Food tells a story. Usually a very personal one." -Anthony Bourdain, p9
"Food without eating is just sculpture." Questlove, p62
"At the end of the day, I hate saying this and I hate hearing this, but I also believe it: it's just food." -Michael Solomonov, p 64
"I've mad so many mistakes, but I'm always finding new ones to make." Daniel Patterson, p182
Recommended for: foodies, chefs, chefs-at-heart, artists, musicians, creators, jammers, human encyclopedias.
Final thoughts: Interesting people are interested people. Everyone Questlove interviews was interested in food, it's variations, the processes that go into making and serving it, etc. And Questlove himself was the most interested. He's a lucky (read: hardworking) guy - more power to him for having the time/talent/motivation to pursue this project.
Editor's Note: I received a copy of something to food about in exchange for an honest review.
First thoughts: This book has lots of recurring themes, almost like riffs. Food and music are very similar.
Food thoughts: Will I ever eat food from any of the chefs or at any of the restaurants mentioned in this book? I'm gonna say no, and that was the drawback for me. At times all I could think was "ehhh...rich people." Luckily Questlove's narrative voice is choice, and I loved his footnotes. It felt like he was talking directly to me as a reader.
Favorite quotes:
"Food can be magic. Food is magic. And yet it's not. It comes from somewhere - and from someplace and someone. Always. Food tells a story. Usually a very personal one." -Anthony Bourdain, p9
"Food without eating is just sculpture." Questlove, p62
"At the end of the day, I hate saying this and I hate hearing this, but I also believe it: it's just food." -Michael Solomonov, p 64
"I've mad so many mistakes, but I'm always finding new ones to make." Daniel Patterson, p182
Recommended for: foodies, chefs, chefs-at-heart, artists, musicians, creators, jammers, human encyclopedias.
Final thoughts: Interesting people are interested people. Everyone Questlove interviews was interested in food, it's variations, the processes that go into making and serving it, etc. And Questlove himself was the most interested. He's a lucky (read: hardworking) guy - more power to him for having the time/talent/motivation to pursue this project.
Editor's Note: I received a copy of something to food about in exchange for an honest review.