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

Front Cover
Penguin, Mar 3, 2011 - Biography & Autobiography - 432 pages
32 Reviews
"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.


  

What people are saying - Write a review

User ratings

5 stars
9
4 stars
12
3 stars
6
2 stars
4
1 star
1

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

User Review  - Shannon Wee - Goodreads

I had never heard of Chef Achatz before I picked up this book, neither am I a foodist or patron of world-class restaurants, but the book kept me reading and I was done with it within 3 days of ... Read full review

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

User Review  - Eddy Allen - Goodreads

cc: In 2007, chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year ... Read full review

Contents

THE DESIGN PROCESS
FOOD LAB
PR
FOOD LABCRUCIAL DETAIL
INTERIOR DESIGN
SCHEDULE PERMITS INSPECTIONS
THE WINE PROGRAMAND A NEW INVESTOR
CONSTRUCTION
RESERVATIONS
PREVIEW NIGHTS
THE BEGINNING
Copyright

Common terms and phrases

Bibliographic information