Life, on the Line
By Grant Achatz and Nick Kokonas
By Grant Achatz and Nick Kokonas
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$21.00
Published on Mar 06, 2012 | 448 Pages
Published on Mar 06, 2012 | 448 Pages
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.
Author
Grant Achatz
GRANT ACHATZ was named one of the best new chefs in America by Food & Wine in 2002. He received the James Beard Rising Star Chef award in 2003; the Best Chef/Great Lakes award in 2007; and the top honor, Outstanding Chef in the United States, in 2008. Before opening Alinea in 2005, Achatz was sous chef at the French Laundry and the executive chef of Trio in Chicago. He lives in Chicago, Illinois.
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