Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

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Grant Achatz Nick Kokonas

Life, on the Line

A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

Grant Achatz, Nick Kokonas

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QTY:

English

Gotham
06 March 2012

Biography; Autobiography: general; Autobiography: science, technology & engineering; Medical profession; General cookery & recipes

""One of America's great chefs"" (Vogue), Grant Achatz,

shares how his drive to cook immaculate food fueled his miraculous

triumph over tongue cancer. By 2007 chef Grant Achatz had been named one of the best new chefs

in America by Food & Wine, he had received the James Beard Foundation

Rising Star Chef of the Year Award, and he and Nick Kokonas had opened

the conceptually radical restaurant Alinea, which was named Best

Restaurant in America by Gourmet magazine. Then, positioned firmly in

the world's culinary spotlight, Achatz was diagnosed with stage IV

squamous cell carcinoma-tongue cancer.

The prognosis grim, Grant undertook an alternative treatment of

aggressive chemotherapy and radiation that ravaged his body and left

him without a sense of taste. Tapping into his profound discipline and

passion, he trained his chefs to mimic his palate and learned how to

cook with his other senses. As Kokonas was able to attest, the food was

never better. Five months later, Grant was declared cancer-free and

went on to achieve some of the highest honors in the culinary world.

Life, on the Line is not only a chef's memoir, it is also a book

about survival, about nurturing creativity, and about profound

friendship.

By: Grant Achatz, Nick Kokonas
Imprint: Gotham
Country of Publication: United States
Dimensions: Height: 229mm, Width: 154mm, Spine: 28mm
Weight: 459g
ISBN: 9781592406975
ISBN 10: 1592406971
Pages: 419
Publication Date: 06 March 2012
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Reviews for Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

[Life, on the Line] may be the best, most inspiring chef memoir ever written. American Way [Life, on the Line] is full of energy and without pretense. Chicago Tribune The next great food memoir. Details This must-read for the culinary crowd is the literary equivalent of caviar and Krug. Foodies will marvel at Achatz's thought process on his molecular creations, while Kokonas provides a detailed glimpse of the artistic vision and creation of modern fine dining. Booklist Writing with the panache of professionals, Achatz, chef and owner of Chicago's Alinea, and his business partner, Kokonas, relate the story of Achatz's life and work in a memoir that lives up to its expansive subtitle. ...Achatz and Kokonas share an engaging, well-written, and informative description of what it's like to work in commercial kitchens along with the stirring story of Achatz's fight for his life. Library Journal