Questlove Writing Book About Innovative Chefs, Culinary Creativity

Roots' resident foodie will publish 'Something to Food About: Exploring Creativity with Innovative Chefs' in April

Questlove will publish his 'Something to Food About: Exploring Creativity with America's Most Innovative Chefs' in April 2016 Credit: Brad Barket/Getty Images Entertainment

In addition to having a steady night job and being the drummer in one of hip-hop's most prolific acts, Questlove has still managed to carve out a career as an author. For his next published work, Questlove will tackle one of his favorite subjects – food – in Something to Food About: Exploring Creativity with America's Most Innovative Chefs, Grub Street reports. According to the book's Amazon pre-order page, Something to Food About will arrive on April 16th, 2016.

"Number 3! Just about finished," Questlove tweeted of his third book while linking to the Grub Street article. The drummer previously penned his memoir Mo' Meta Blues: The World According to Questlove and Soul Train: The Music, Dance and Style of a Generation, his tribute to the iconic television show. For his latest book, the Roots drummer teamed with writer Ben Greenman, who also assisted Questlove on Mo' Meta Blues.

Questlove's passion for food extends to its own Instagram account - @questlovesfood – where the drummer posts photos of mouthwatering culinary creations and the hottest restaurants. In Something to Food About, Questlove and Greenman talk to many of those chefs, restaurateurs and experts shaping how we eat today – Eleven Madison Park's Daniel Humm, Modernist Cuisine's Nathan Myhrvold, French celebrity chef Ludo Lefebvre, among others – to discuss the art of food.

The book is an extension in some respects to the "food salons" that Questlove has been hosting in recent years, a dinner party of sorts where award-winning chefs like April Bloomfield, Wylie Dufresne and Danny Bowien collaborate on creating a meal. "In music, musicians from different bands and genres will hang out and connect on ideas around music," Questlove said in describing the "food salon" to Grub Street in 2014. "At the salon, chefs are able to work together, they each stay on course, but the togetherness and their individual ideas about food create a meal that defines this community."

Questlove also curated the Taste Talks event earlier this month in Brooklyn.