Questlove. You know him. You love him. You want the Roots to play at your party or your house or just hang with you. He’s the epitome of cool. Times one million. Plus one. Just when you think you know someone, they surprise you. Questlove just wrote a book. Not about music. About food. About creativity. Somethingtofoodabout.
Surprisingly (or not), there are zero recipes in this book. One might come to that conclusion. I did, for a second. Until I read the (raving) reviews. This book jumps over the “wow” factor and leaps right into “whaaaaaat?” – leaving you wanting seconds.
Imagine the most amazing-fabulous-glorious-spectacular meal that you have ever had while dining out. Take a moment. Now… add the chef of that culinary creation into your vision. What you ate in that amazing meal is one that brought you a major moment of joy. That chef explored creativity with their innovative thinking. Digest that for a moment.
Questlove is going for capturing that creative process. In all of us. No matter the career or profession or activity. Showcasing it in a really fabulous foodie way. A journey that Anthony Bourdain defines as, “a personal journey, exploring, through discussions with some of the most innovative personalities in the world of food, the creative process.”
“Whats the meaning of a meal?“ – knowing I’ll never fully satisfy your curiosity.” Questlove nails it from his visits with about a dozen master chefs. Want proof? Nathan Myhrvold runs a culinary research lab called Modernist Cuisine that is equal parts science lab and kitchen. Can we drool over imaging his 13-course meal that includes a basil cocktail? This is no ordinary cocktail. This is a cocktail with zero water in it. Served in an oversized spoon. The ingredients? Olive oil, a few drops of vinegar, and pressure-cooked basil in pure alcohol. Now – that’s how it’s easy to be green! <wink>
Questlove Questions: why are there so few women or minority chefs in the high-end restaurant business? What about diversity? Sustainability?
Questlove had one convo with a woman chef out of San Fran. Dominique Crenn shared how “food is art.” She said that she has “a brush in (her) hand and this brush is a knife.” Yaaaas, girl!
Hang with the ten most innovative chefs in the country – all with different styles and processes and emotions, in this book. Questlove dishes about their processes from interviews with them and then uses that to create connections between us all – no matter what is your medium. We are all creative in our own way.
Footnotes: Remember those from English class? Questlove’s are hilarious. You have to read them to know what I’m talking about.
Creative ideas: Including one restaurant in Chicago called Next. Next literally changes the entire vibe/menu/theme of the place every few months. You might have dined there when it was a steak house. Or modern Chinese. Or vegan. What comes next? How clever is that? Mixing it all up. In a majorly creative way.
How do our creative ideas connect us? What brings us to a creative peak in our interests? What small moments from our past are actually major stepping stones to our future?
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I received this book from the Blogging for Books program in exchange for this review but all opinions are my own.