When Musicians Write Cookbooks

First published in FNL-Guide in October 2025

The idea that the connection between music and gastronomy is more than just metaphorical has long been embraced by people on both sides of the creative spectrum, not only by those behind the stove, but also by those behind the microphone and the amplifier. In recent years, several musicians have traded studio sessions for time in the kitchen, some as a hobby, others as a business venture, and a few as yet another form of artistic expression.

Questlove - Something to Food About

The drummer of The Roots, yes, the same band that plays every night on The Tonight Show Starring Jimmy Fallon, is not only a musician but also a producer, vinyl collector, and the Oscar-winning director of the documentary Summer of Soul. His book is a series of conversations with leading contemporary chefs, focusing on the nature of creativity itself. It’s not your typical step-by-step recipe collection; rather, it’s an exploration of the creative process, richly illustrated with photographs and reflections. If you’re expecting a traditional cookbook, you might be disappointed, but if you’re drawn to the stories behind dishes and the delicate harmony between music and cooking, you’ll be captivated.

Moby - The Little Pine Cookbook

Moby hardly needs an introduction. What many may not know, however, is that he’s long been a passionate advocate for veganism and was once the owner ofLittle Pine, a vegan restaurant in Los Angeles that eventually closed during the pandemic. A committed vegan for more than thirty years, Moby releasedThe Little Pine Cookbook, a collection of 125 recipes inspired by the dishes served at his restaurant. It’s an excellent choice for anyone seeking accessible, modern plant-based cooking with a personal touch. The book sold exceptionally well among its target audience, not merely because of Moby’s celebrity status, but because readers appreciated its thoughtful aesthetic and sincere dedication to vegan cuisine.

Coolio – Cookin’ with Coolio

Let’s be honest, most of us first discovered Coolio through the film Dangerous Minds and his Grammy-winning hit Gangsta’s Paradise back in 1996. In his cookbook, the late rapper serves up budget-friendly, accessible recipes packed with humour, blending street attitude with comfort food flair, just as any self-respecting hip-hop artist might. When Cookin’ with Coolio was released, it was accompanied by a YouTube series of the same name and numerous television appearances in the US. It’s a fun, down-to-earth book, perfect for readers who want simple, tasty dishes with plenty of personality. No, it’s not a fine-dining manual, but it absolutely delivers on what it promises.

Sammy Hagar – Are We Having Any Fun Yet?

The former frontman of Van Halen and Montrose has long immersed himself in the world of food and drink. Since opening his Cabo Wabo bar in Cabo San Lucas, Mexico, back in 1990, Hagar has expanded his ventures to include his own brand of tequila (Cabo Wabo Tequila). His book naturally blends recipes, cocktails and plenty of stories from life on (and off) the stage. Are We Having Any Fun Yet? became a hit among Hagar’s fans, though it made less of a splash in the culinary world, except, perhaps, with those happily sipping cocktails on a beach somewhere, not overly concerned with what’s actually in the glass.

Ted Nugent – Kill It and Grill It

The outspoken Ted Nugent has sold more than thirty million albums, securing his place as one of the defining figures of Southern-tinged American rock – even if his staunch views on gun ownership have earned him as many critics as fans. For years, Nugent has lived with his family deep in the forests of Michigan, perfecting the arts of hunting and fishing in the wild. His bluntly titled cookbook, published in 2002 and co-written with his wife Shemane Nugent – a well-known fitness instructor, goes beyond recipes to include advice on field dressing, game preparation and outdoor living. In the United States, the book found favour among hunting and outdoor enthusiasts, though for anyone outside that world it’s more a cultural curiosity than essential reading.

Brooks Headley – Brooks Headley’s Fancy Desserts

Before becoming one of New York’s most celebrated pastry chefs, Brooks Headley was better known as a drummer in several Washington D.C. punk bands, including Born Against and Universal Order of Armageddon. Eventually pivoting from hardcore to haute cuisine, he went on to lead the pastry programme at Mario Batali’s Michelin-starred Del Posto, where he won the prestigious James Beard Award for Outstanding Pastry Chef in 2013.

His debut cookbook, Brooks Headley’s Fancy Desserts (2014), is far more than a collection of recipes: it’s an energetic, slightly chaotic manifesto of modern pastry, built on 97 inventive dishes and over 100 photographs. Playful, punk-spirited and technically rigorous, the book became a cult favourite in the food world. Anthony Bourdain famously called it “the most entertaining cookbook in memory... a game changer”, and for once, that’s no exaggeration.