Ebook Download Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat, by Grant Achatz
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Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat, by Grant Achatz
Ebook Download Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat, by Grant Achatz
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Review
"[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
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About the Author
Grant Achatz is the owner of Alinea, Next and The Aviary in Chicago. He lives in Chicago. Nick Kokonas partnered with Grant Achatz to develop Alinea, Next and The Aviary. He lives with his wife and two sons in Chicago.
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Product details
Paperback: 432 pages
Publisher: Avery; Reprint edition (March 6, 2012)
Language: English
ISBN-10: 9781592406975
ISBN-13: 978-1592406975
ASIN: 1592406971
Product Dimensions:
6 x 1 x 9 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
171 customer reviews
Amazon Best Sellers Rank:
#152,579 in Books (See Top 100 in Books)
Grant Achatz was born into the restaurant business. He started cooking in the kitchen of his parent's diner when he was only a child and shortly after culinary school began working for acclaimed chef Thomas Keller at the world famous French Laundry. After honing his skills under Keller he moved to Chicago and partnered with investor Nick Kokonas to found Alinea, which quickly became highest rated restaurant in the country. Tragically, at the peak of his success he was diagnosed with stage 4 tongue cancer and was told by more than one doctor that he would have to have his tongue removed. To Grant this was akin to a death sentence because without a tongue he'd never taste again. Instead, he underwent an experimental non-surgical treatment and came through stronger both personally and professionally. Life of the Line is the story of an innovative and driven man who through friendship and perseverance creates a revolution in fine dining.
I absolutely loved this book. Mr. Achatz clearly has a type-A competitive personality. That, for me, made it hard to relate to his narrative sometimes. But even despite that, this book was such an incredible page-turner. I can't afford to eat at the French Laundry or Alinea, but I had a beautiful taste of that experience by living through it in his book. Other than having been a server at some very good restaurants in college, I've no ties to the restaurant industry. The fact that the topic isn't something relevant to my life, but nonetheless this book drew me into a whirlwind of not being able to put it down, says a lot. Definitely, have a read! You will love it!
By the age of 32 Grant Achatz, chef/owner of Alinea, had achieved his dream of having the best restaurant in American and, along the way, had completely redefined not only the dining experience but how we think about food and eating. In this book, Chef Achatz, along with Nick Kokonas (his business partner in Alinea and a first-time restaurateur), describes the path he took to reach his goal. If the story ended there, it would be an amazing story of hard work and sacrifice coupled with sheer genius and the audacity to succeed at all costs. The story takes a totally different turn when Chef Achatz is diagnosed with stage IV cancer of the tongue and is faced with the heart-rending choice of risking his sense of taste, and with it his livelihood and identity as a chef, in an attempt to save his life.Though it sounds cliche, this book transcends genre and audience. For those interested in cooking and the life of a chef, it ranks alongside the works of Michael Ruhlman and Anthony Bourdain as the best in the genre. As a business book, it is a tremendous inspiration for the budding entrepreneur (or for a successful businessperson who is in the midst of doubt) and shows the power of making an audacious goal then driving forward to reach it. Above all it is the story of the extraordinary life of an extraordinary person as he strives to grow, succeed, live, and love. Chef Achatz has shown that he holds himself (and his staff) to the highest standards, and this book does not disappoint in any way. In short, the best book I've read in a very long time. Very highly recommended.
Wow. This book totally blew me away.Grant Achatz is one of the most acclaimed chefs in the US, if not the world. His Chicago restaurant, Alinea, has been ranked among the best in the world. He mastered his culinary artistry under the tutelage of Chef Thomas Keller, of Bouchon and The French Laundry, but has taken molecular gastronomy and culinary genius to a whole different level. And in 2007, at the height of his and the restaurant's success, Achatz was diagnosed with Stage 4-b squamous cell carcinoma--tongue cancer. (There is no Stage 5.) While most doctors advised Achatz to have a portion of his tongue surgically removed, thereby ending his career, he underwent an alternative treatment of chemotherapy and radiation first. But there were some sacrifices he would have to make.Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat is more than a book about Achatz's struggle with cancer and how it affected those around him, including Kokonas, his business partner at Alinea. (In fact, the cancer battle really doesn't come up until the last quarter of the book.) The book traces the genesis of his love of cooking, his struggles in the competitive and harrowing culinary world, and his desire to reinvent the way people approach and eat food. For a foodie like me, I couldn't read the book fast enough--it made me hungry and it made me long to be back in the culinary world myself. Having the opportunity to ride on Achatz's shoulder throughout his journey is an amazing one, and the book (especially when Kokonas begins co-narrating the story, as plans for Alinea start to take shape) doesn't make Achatz out to be a saint. It portrays him accurately, even while he undergoes painfully brutal treatment for cancer.This is a tremendously well-written, captivating and uplifting book for so many reasons. It is a privilege to understand what shapes Achatz's culinary philosophy and what goes into his culinary creations. And to watch as he approaches cancer with the same strength he faced every other challenge, including not being taken seriously as a chef, is amazing. He may be an incredible chef, but it is clear from this book that Grant Achatz is a pretty incredible man as well.
Usually not a fan of nonfiction books because their endings always seem to be anticlimactic, but this story of Chef Grant Achatz's rise was engrossing through to the end. The story fused together his struggles to build the now world class Alinea and his own personal battle with tongue cancer (imagine being a chef who can't taste!). Well-written, captivating, and surprisingly human and relatable even though the subject matter is the master of the highly sophisticated world of "molecular gastronomy." I love giving this books as a present to foodies.
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