Questlove is a wildly creative drummer, producer, musical director, culinary entrepreneur and New York Times best-selling author. In his new book somethingtofoodabout, he turns his own creative curiosity towards the world of food.

Somethingtofoodabout features Questlove in conversations with ten innovative American chefs (among them Nathan Myhrvold, Ludo Lefebvre, Dave Beran,  Donald Link, Dominque Crenn and Ryan Roadhouse)  he explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world.

According to this recent Vogue interview, each chapter comprises a conversation with a chef and is titled with a defining quote. Eleven Madison Park’s Daniel Humm’s reads, “You Have to Understand the Ground Rules So That You Can Decide When to Break Them.” Coi’s Daniel Patterson says, “While We’re Being Chefs, We Might as Well Rethink Institutional Cooking: Hospitals, Prisons, Schools.”

As Anthony Bourdain writes in the foreword, “The term foodie is inadequate to describe Questlove’s relationship with the international subculture of chefs. He would be better described as a fully made member of the chef mafia.”

We love the idea of  viewing the creativity of a great chef through the eyes and creative filter of a genius musician. For a look at the beautiful photography inside somethingtofoodabout, click here.